Machaca Beef

I've been making this recipe for years and it always comes out tasting good. It is made in the slow cooker and takes 10-12 hours on low. The meat is good to fill burritos, tacos, chalupas, quesadillas, for chili, on a baked potato, or anything else you can think of. Makes 10-12 servings

1-1/2 lbs. beef roast (chuck or round)
1 large onion, sliced
4 oz. can diced green chilis
2 beef bouillon cubes
1-1/2 teaspoon dry mustard
1/2 teaspoon garlic powder
1 teaspoon seasoning salt
1/2 teaspoon pepper
1 cup salsa

Combine all ingredients except salsa in a slow cooker. Add just enough water to cover. Cover the cooker and cook on low 10-12 hours, or until beef is tender. Drain and reserve liquid.
Shred the beef using 2 forks to pull it apart. It should come apart easily. Combine beef, salsa, and enough of the reserved liquid to make of desired consistency.

I sometimes use the excess liquid in my next pot of soup or chili. It adds a lot of flavor.

Crockpot Meatballs

I have made these on 2 seperate years for a Superbowl Party. They are a great item to do ahead and then just keep warm in the crockpot. Everyone always cleans them up, they are habit forming. The recipe says it makes 10 -12 servings.

3 lbs. ground beef
1 pkg. dry onion soup mix
14 oz. can of sweetened condensed milk (like Eagle Brand)

Sauce:
18 oz. bottle of ketchup
1/2 cup brown sugar
1/4 cup Worcestershire sauce

Combine beef, soup mix, and can of milk. Form into about 3 dozen meatballs, each about 1-1/2" around. Place meatballs on a baking sheet. Brown in a 350 degree oven for about 30 minutes. Remove from oven and drain. Place meatballs into slow cooker.
Combine sauce ingredients and pour over the meatballs. Cover. Cook on low 3 to 4 hours.