Slow Cooker Shredded Beef (Perfect for Tacos or Enchiladas!)

Ingredients

• 28 ounces enchilada sauce
• 1 large onion (diced)
• 1 jalapeño (seeded and chopped, optional)
• 2 cloves garlic (sliced)
• 1 teaspoon cumin
• ½ teaspoon chili powder
• 3-4 pounds beef chuck roast

Steps

1. 1

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

2. 2

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

3. 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. 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. 5

   Serve in tacos or use in enchiladas. You can serve the onions/peppers on the side if desired