This Tex-Mex pulled beef roast is tender, slightly spicy, juicy and so delicious served over mashed potatoes or rice. The beef also makes the best soft tacos you've ever had. Save any leftover pulled beef in the liquid to prevent it from drying out. —Colleen Delawder, Herndon, Virginia
Test Kitchen tips
Ingredients
- 2 large sweet onions, halved and thinly sliced
- 4 tablespoons packed brown sugar
- 1 tablespoon paprika
- 1-1/2 teaspoons salt
- 1 teaspoon cayenne pepper
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon pepper
- 1 boneless beef chuck roast (about 3 pounds)
- 2 tablespoons canola oil
- 1 can (28 ounces) green enchilada sauce
- Mashed potatoes, optional
Directions
- Place onions and 3 tablespoons brown sugar in a 5- or 6-qt. slow cooker. Combine remaining 1 Tbsp. brown sugar and the next 6 ingredients; coat beef with mixture.
- In a large skillet, heat oil over medium-high heat; brown beef, 1-2 minutes on each side. Transfer to slow cooker; pour enchilada sauce over beef. Cook, covered, on low until beef is tender, 7-9 hours. Remove beef; shred meat with 2 forks. Return to slow cooker; heat through. If desired, serve over potatoes.
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