Slow Cooker Mexican Beef
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114 oz can red enchilada sauce
114 oz can green enchilada sauce
1/2 tspcumin (if you like it)
1 tspdried oregano leaves
1 clovecrushed garlic
6pepperoncini peppers, don't drain the juice out of them, i often throw in a tablespoon or 2 extra
13 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
- Place everything in a slow cooker/crock pot and cover. You can also do this in a dutch oven. Preheat oven to 250.
- 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.
- This is pictured served over yellow rice seasoned with ground tumeric and cilantro leaves. Fresh cilantro is sprinkled over the top.