Slow Cooker Shredded Beef (Perfect for Tacos or Enchiladas!

• Gluten free
• Paleo

• Meat

  • 3 lbs Chuck, roast

• Produce

  • 2 cloves Garlic
  • 1 Jalapeno pepper
  • 1 Onion, large

• Baking & Spices

  • 1/2 tsp Chili powder

• Nuts & Seeds

  • 1 tsp Cumin, ground

• Prepared

  • 1 can Enchilada sauce

Found on spendwithpennies.com

Description

Directions

• Rub the beef with cumin and chili powder. Brown on all sides in a medium-hot non-stick pan.
• Place the onions, jalapeño and garlic into the slow cooker. Add the roast. Pour enchilada sauce over top.
• Cook on low 8-10 hours. Remove the beef to a large platter. Using 2 forks, shred the beef disposing of any fat.
• 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.
• (You can serve the onions/peppers on the side if desired)
• Serve in tacos or use in enchiladas.