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Ingredients
Shredded Beef
- 1 tablespoon olive oil
- 3 pounds chuck roast
- 1 tablespoon beef bouillon powder, or 1 bouillon cube
- 1 can (28 ounces) enchilada sauce, red
Grilled Cheese
- ½ cup (1 stick / 113 g) unsalted butter, divided
- 20 slices Texas toast
- 1 medium white onion, finely diced, divided
- 2½ cups (305 g) queso fresco, divided
- 2½ cups (282.5 g) mozzarella cheese, shredded, divided
- 2 teaspoons chopped cilantro, divided
Instructions
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To a large cast-iron skillet over medium-high heat, add oil.
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Once the oil is hot, add the chuck roast to the skillet and sear on each side, just enough to brown (3-5 minutes per side).
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Add the seared beef to a crockpot. Top with bouillon powder and the enchilada sauce.
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Cover and slow cook on low for 10 hours, or until the meat is tender and easily pulls apart.
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When ready, remove the chuck roast from the slow cooker and use two forks to shred. Add the shredded roast back to the juices in the slow cooker.
Grilled Cheese
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