I hope you all had a wonderful Thanksgiving with your loved ones and ate lots and lots of food! I definitely ate well, not just on Thanksgiving day, but the whole week. The gym will be oh so fun over the next few days.
We spent the week in Arizona for Thanksgiving and as sad as it is to leave family it’s always nice to come home. Even if it means loads of laundry, unpacking, and re-adjusting kids’ schedules.
And grocery shopping. Must go grocery shopping.
This Slow Cooker Mexican Shredded Beef is great for this busy time of year, when I’m constantly feeling like there’s no time to cook anything! That’s when it’s time to bust out the slow cooker. Fix and forget all day long. And this is one you really want to cook for 6-8 hours so the beef just falls apart by the time it’s done!
Make this early in the week and enjoy it in tacos, salads, burritos, quesadillas…you name it!
- 1 tsp cumin
- 1 tsp garlic
- 1 tps chili powder
- 1 tsp smoked paprika
- 1 lb beef chuck roast
- 2 (4 oz) can diced green chiles
- 1 envelope Lipton beef onion soup
- 1 (10 oz) can green enchilada sauce
- 1/4- 1 cup of beef broth (if needed)
- 1 tsp cumin
- 1 1/2 tsp chili powder
- 1 tsbp extra virgin olive oil
- Combine the first four ingredients together in a small bowl. Rub the seasoning mix all over the roast. Season with salt and pepper as well.
- Heat a large skillet over medium-high heat with olive oil. Once hot at the roast to the pan and brown each side (cooking for 2-3 minutes each side). Remove and place in the slow cooker.
- Add diced green chiles, Lipton beef onion soup mix, enchilada sauce, and 1/4 cup beef broth (to start). Cook on low for 6-8 hours or until the beef is tender and falls apart.
- Check the beef after 4 or 5 hours of cooking to see if more liquid is necessary. If so, add a little beef broth. There will be extra liquid in the slow cooker, it gives the beef great flavor. Just strain the meat with a slotted spoon when serving!
- Make burritos, salads, nachos, tacos with it!