Slow Cooker Mexican Shredded Beef
Ingredients
3 lb beef chuck roast, boneless, trimmed
2 whole onions, thinly sliced
1 TB ground cumin
1 TB honey, or brown sugar, if preferred
1 TB smoked paprika*
3 tsp kosher salt
2 tsp garlic powder
1 tsp chili powder, plus more depending on taste
30 oz green enchilada sauce
Optional Toppings: Mexican blend shredded cheese, chopped red onions, chopped cilantro
Directions
Use paper towels to dry excess moisture from chuck roast. Cut roast into large chunks, about 2″ pieces. Place beef into slow cooker.
Add all remaining ingredients into slow cooker, gently stirring to ensure all ingredients are combined. Set slow cooker on low for 8-9 hours OR 5-6 hours on high.
When beef is fork-tender, use tongs to remove from slow cooker and gently shred as desired. Return shredded beef to slow cooker, warm through, and add more chili powder if desired.
Serve with toppings of your choice, over rice or on tortillas.
