Slow Cooker Mexican Beef

1
Pamela Rappaport

By
@Pamelalala

When I make this I plan on using it several different ways. Tonight we had it over yellow rice. Next I'll make beef enchiladas from the left overs. The recipe makes a lot of sauce so there will be plenty for the enchiladas. Another option is to use it for tacos or burritos. This freezes well and I love to have some on hand for a Mexican dinner with little fuss.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
8
Prep:
15 Min
Cook:
10 Hr
Method:
Slow Cooker Crock Pot

Ingredients

  • 1
    14 oz can red enchilada sauce
  • 1
    14 oz can green enchilada sauce
  • 1/2 tsp
    cumin (if you like it)
  • 1 tsp
    dried oregano leaves
  • 1 clove
    crushed garlic
  • 6
    pepperoncini peppers, don't drain the juice out of them, i often throw in a tablespoon or 2 extra
  • 1
    3 or 4 pound beef roast, whatever you like
  • ·
    optional - if the roast is lean add 2 tablespoons of butter, if it's a fatty cut leave it out
  • ·
    optional - if you use accent like i do, add 1/2 teaspoon, if you are sensitive to msg leave this out

How to Make Slow Cooker Mexican Beef

Step-by-Step

  1. Place everything in a slow cooker/crock pot and cover. You can also do this in a dutch oven. Preheat oven to 250.
  2. Cook on low 8-10 hours in crock pot. For dutch oven 6-8 hours. You want it to be tender enough to shred with a fork.
  3. This is pictured served over yellow rice seasoned with ground tumeric and cilantro leaves. Fresh cilantro is sprinkled over the top.

Printable Recipe Card

About Slow Cooker Mexican Beef

Course/Dish: Beef Tacos & Burritos
Main Ingredient: Beef
Regional Style: Mexican



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