0 from 12 votes
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!
Prep Time
15 mins
Cook Time
10 hrs
Total Time
10 hrs 15 mins
Servings: 10 servings
Calories: 258 kcal
Course:
Dinner
Cuisine:
American
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 chuck roast
Instructions
- Rub the beef with cumin and chili powder. Brown on all sides in a medium-hot non-stick pan.
- Place the onions, jalapeño and garlic into the slow cooker. Add the roast. Pour enchilada sauce over top.
- Cook on low 8-10 hours. Remove the beef to a large platter. Using 2 forks, shred the beef disposing of any fat.
- 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.
- Serve in tacos or use in enchiladas. You can serve the onions/peppers on the side if desired
Cup of Yum
Nutrition Information
Calories
258
(13%)
Carbohydrates
3g
(1%)
Protein
26g
(52%)
Fat
15g
(23%)
Saturated Fat
6g
(30%)
Cholesterol
93mg
(31%)
Sodium
171mg
(7%)
Potassium
548mg
(16%)
Sugar
1g
(2%)
Vitamin A
110IU
(2%)
Vitamin C
6.5mg
(7%)
Calcium
41mg
(4%)
Iron
3.4mg
(19%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 258
% Daily Value*
| Calories | 258 | 13% |
| Carbohydrates | 3g | 1% |
| Protein | 26g | 52% |
| Fat | 15g | 23% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 93mg | 31% |
| Sodium | 171mg | 7% |
| Potassium | 548mg | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 110IU | 2% |
| Vitamin C | 6.5mg | 7% |
| Calcium | 41mg | 4% |
| Iron | 3.4mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.