Categories: Slow Cooker

Ingredients

• 1 can (28 oz) enchilada sauce
• 1 large onion, diced
• 1 jalapeño pepper, seeded and chopped (optional)
• 2 cloves garlic, sliced
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 3-4 lbs chuck roast

Directions

1. Rub the beef with cumin and chili powder. Brown on all sides in a medium-hot non-stick pan.

2. Place the onions, jalapeño and garlic into the slow cooker. Add the roast. Pour enchilada sauce over top.

3. Cook on low 8-10 hours. Remove the beef to a large platter. Using 2 forks, shred the beef disposing of any fat.

4. Skim any fat off the remaining liquid. Remove the onions and peppers and all except approx. 1 cup from the slow cooker. Add the shredded beef to the sauce in the slow cooker and stir. Add the reserved liquid until you reach the desired consistency.

5. (You can serve the onions/peppers on the side if desired)

6. Serve in tacos or use in enchiladas.

Email to a friend | Print this recipe | Back