Eureka! Thought I lost this yummie recipe, but found it in a suitcase while cleaning up today. Yes, I would take this recipe with me if I was deserted on an island with my husband, it's that good and easy too.
My husband printed this recipe off in 2004 from a news website, so credit goes to the two names listed on the original recipe, "Prairie" and "Hispanicmama", each contributing their own variation. Easy, tender and oh so delicious! Here is my version:
Into a crockpot/slow cooker, stack in this order:
1 beef rump or shoulder roast
1 envelope low salt taco seasoning
1 can of pinto beans, rinsed and drained
1 can of dark red kidney beans, rinsed and drained
1 can of light red kidney beans, rinsed and drained
1 can of black beans, rinsed and drained
1 small can of chopped green chiles
1 can cream of chicken soup
1 can Rotel chopped tomatoes and green chiles
Stack in order above. DO NOT MIX. Cover and cook on high for the first hour, then low for 8-9 hours (depends on the size of your roast). DO NOT OPEN LID. DO NOT STIR. Do not even look at it until it's done. When done, remove all but the liquid from the crockpot and put into a large casserole dish. Drain off excess liquid. With large forks, shred the roast and serve with flour tortillas and eat like fajitas. Garnish with cheese, sour cream, etc.
This recipe makes A LOT of food, so plan on left overs, or serve it to a crowd.