Crock Pot Shredded Mexican Beef

• Gluten free
• Paleo

• Meat

  • 1 (3 pound chuck beef roast

• Produce

  • 2 cloves Garlic
  • 1 Onion

• Canned Goods

  • 1 cup Beef broth

• Condiments

  • 1 (8 ounce can Tomato sauce

• Baking & Spices

  • 1/4 tsp Chili powder

• Nuts & Seeds

  • 1 tbsp Cumin

• Dairy

  • 1 tbsp Butter

• Prepared

  • 1 (10 ounce can Enchilada sauce, green

Found on jamiecooksitup.net

Ingredients

• 1 (3 pound) chuck beef roast
• 1 (10 ounce) can green enchilada sauce
• 1 (8 ounce) can tomato sauce
• 1 C beef broth
• 1 Tb cumin
• 1/4 tsp chili powder
• 2 cloves garlic, minced
• 1 Tb butter, melted
• 1 onion

Directions

• 1. Grab a 3 pound chuck roast. Spray a 3 quart crock pot with cooking spray and place the beef inside.
• 2. Into a large glass measuring cup pour 1 (10 ounce) can green enchilada sauce, 1 (8 ounce) can tomato sauce and 1 C beef broth. Add 1 Tb cumin, 1/4 tsp chili powder, 3 cloves minced garlic and 1 Tb melted butter. Give it a nice stir to combine. Pour it over the top of the beef.
• 3. Slice 1 onion into thin strips and place them over the top of the beef. Cover and cook on low for 6-7 hours.
• 4. Remove the onions from the pot.
• 5. Carefully place the meat on a plate and shred it up with two forks. Place the meat back in the crock pot and cook on high for an additional 1 hour. Serve in tortillas with cheese, sour cream, lettuce, salsa and tomatoes. You could also serve it Cafe Rio style, in a big salad with cilantro lime rice and cilantro lime dressing. You could even turn it into shredded beef enchiladas! Lots of possibilities here!