Ingredients
1 2-3 lb. Beef Chuck roast
2 10 oz. cans Enchilada sauce
1 10 oz. can tomato & green chilies
chili powder (optional)
cayenne pepper powder (optional)
salt & pepper for seasoning
Preparation
Preheat your slow-cooker on high for 15 minutes. Season roast on both sides liberally (or to taste) with salt and pepper. For a spicier flavor, I recommend sprinkling the roast liberally with chili and cayenne powder. Place the roast in the slow-cooker. Pour the canned tomato and chilies on top. Add the two cans of enchilada sauce and cover. Cook on HIGH for 6-8 hours. Pull the roast apart with forks, shredding the meat. Perfect for tacos, enchiladas, and salads!
