Crockpot Touchdown Beef-boys

Canola oil
4 lbs. of roast beef, cut into 4-5 inch large chunks
1½ cups chopped onion
1 (14.5 oz.) can diced tomatoes
7 oz. can of green chilies
1/8 t. each, thyme, marjoram, and cumin
¼ t. each oregano and garlic salt
Several shakes of Tabasco or other hot sauce
1 pkg beef gravy mix
Salt and pepper
Po’-Boy buns or flour tortillas
Garnish: shredded cheese, warm enchilada sauce, chopped olives, sour cream, etc.

Pour a few tablespoons of canola oil into large, deep pan. Heat to medium-high and sauté onions while browning the outside of beef. If you have crockpot liners – don’t forget to use one for easy clean up! Place browned beef and onions into crockpot, then add tomatoes, chilies, herbs, garlic salt and hot sauce. Sprinkle gravy mix over the top and mix lightly. Cover and cook in crockpot on high for 3 hours. Taste and, if you feel like it needs to cook longer, reduce heat to low.

Before serving, shred beef. Fill sandwiches or wraps and include desired garnishes. It’s a hearty dish to help you reach the end zone!