Slow Cooker Shredded Beef (Perfect for Tacos or Enchiladas!)
This is a delicious way to make beef for tacos (soft or crunchy) or even enchiladas! If I am lucky enough to have leftovers, I usually make quesadillas for lunch the next day!
Foto: Spend With Pennies
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
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Rub the beef with cumin and chili powder. Brown on all sides in a medium-hot non-stick pan.
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Place the onions, jalapeño and garlic into the slow cooker. Add the roast. Pour enchilada sauce over top.
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Cook on low 8-10 hours. Remove the beef to a large platter. Using 2 forks, shred the beef disposing of any fat.
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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.
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Serve in tacos or use in enchiladas. You can serve the onions/peppers on the side if desired
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (43% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| enchilada sauce | 28 ounces | Rp 20.000/100g | Rp 560.000 |
| onion | 1 large | - | - |
| jalapeño | 1 | - | - |
| garlic | 2 cloves | - | - |
| cumin | 1 teaspoon | Rp 70.000/kg | Rp 350 |
| chili powder | 0.5 teaspoon | Rp 8.000/100g | Rp 200 |
| -4 pounds beef chuck roast | 3 | - | - |
*Estimated market prices, may vary by region
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