3 pound roast
1 half onion chopped
1 large carrot, quartered, julienned
1 celery quartered, julienned
2 cloves minced garlic
1/4 C chopped cilantro
1 12 oz can tomatoes
Chipotle pepper salad:
1 chopped onion
1 chopped large tomatoe
1/4 chopped cilantro
1 4 oz can of chipotle peppers-chopped (remove seeds as much as you can)
1/4 C light olive oil
1/4 C balsamic vinegar
1/2 lb Monterey jack cheese cut into cubes

3 pound roast 1 half onion chopped 1 large carrot, quartered, julienned 1 celery quartered, julienned 2 cloves minced garlic 1/4 C chopped cilantro 1 12 oz can tomatoes 1 chopped onion 1 chopped large tomatoe 1/4 chopped cilantro 1 4 oz can of chipotle peppers-chopped (remove seeds as much as you can) 1/4 C light olive oil 1/4 C balsamic vinegar 1/2 lb Monterey jack cheese cut into cubes

Place all in a crockpot cook on high for 4 hours and change to low until time to eat.

Salad: Mix together all ingredients for the salad and refrigerate until time to eat.

About 30 minutes to an hour before serving turn off crockpot allow meat to cool and shred. Return to crockpot. When serving take meat out of crockpot and mix with the chipotle pepper salad and serve on corn tortillas.