Recipe of the Week: Slow Cooker Beef Enchilada Salad

This is from 365 Days of Slow Cooking.  It has a nice flavor and you can use it in a salad or a taco.

  • 2 - 2 1/2 lbs of beef chuck roast (halved)
  • Kosher salt
  • Pepper
  • 1 small onion, cut into chunks
  • 1 cup red enchilada sauce (I used mild)
  • 1 Tbsp tomato paste
  • 1 Tbsp Worcestershire sauce
  • Garlic salt

  1. Place halved roast in the slow cooker.  
  2. Sprinkle liberally with kosher salt and pepper.  
  3. Place onions around the roast.
  4. Pour enchilada sauce over the top.
  5. Cover and cook on LOW for 7-10 hours (depending on your slow cooker).  Meat should be falling apart.
  6. Remove roast and place on a cutting board.  Shred.
  7. Remove onions chunks and discard.  Pour juices into a separate bowl.  
  8. Place shredded beef back in the slow cooker.  Pour desired amount of juices back onto the meat.  Stir in the tomato paste, Worcestershire and garlic salt and pepper to taste.
  9. Serve over salad with favorite toppings.  (You can also serve this meat over tortillas as tacos)


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