Green Chile Burros

Ingredients

• 1 cup water
• 3 to 4 lbs boneless cross rib beef roast
• 3 cans (4 ounces, each) diced green chilies
• 3 to 4 tablespoons arrowroot flour 
• 1 small white onion chopped
• 2 tablespoons avocado oil
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• salt and pepper to taste

Toppings

• salsa
• sour cream
• guacamole
• shredded cheese 

Instructions

• Pour the water in a large greased crock pot. (I use a 7-quart size.) Place the roast in the water. Cover crock pot with the lid and cook on low heat for 8 to 10 hours, or until the roast easily falls apart. Carefully, take the cooked roast out of crock pot and place on a clean cutting board. Shred the roast. Set aside.
• Carefully, remove the fat from the drippings inside of the crock pot, and then set the drippings aside.
  In a large skillet, saute the onion in the oil until it turns translucent. Add the green chilies and the drippings. Stir in the flour and whisk to create a gravy. Add in the seasonings. Add salt and pepper to your desired taste.
  Place the shredded beef back into the crock pot and stir in the gravy. Place the lid back on and allow to heat up for 10 to 15 minutes. Stir and then serve in tortillas or fry your corn tortillas and add toppings on top. with your favorite toppings. Enjoy