Ingredients
Scale
- 3 pounds chuck roast
- 1 small white onion, diced
- 1 tablespoon garlic paste or jarred minced garlic
- 2 cups enchilada sauce
- 1 cup beef broth
- 2 tablespoons taco seasoning
- 1 teaspoon chipotle chili powder
- 2 tablespoons avocado oil
- 8 corn tortillas
- 8 oz shredded cheese
- additional diced onion and cilantro, optional
Instructions
- Place the chuck roast in the slow cooker along with the diced onion and garlic.
- Mix the remaining ingredients and pour the mixture over the roast.
- Cover the slow cooker and cook on high for 3-4 hours or on low for 6-8 hours.
- Remove the roast from the slow cooker and shred the meat; mix in some of the sauce from the cooker as desired.
- Strain the remaining sauce to serve as a dipping sauce.
Notes
Feel free to customize the toppings with additional diced onions, cilantro, or your favorite salsa.
For more heat, add extra chipotle chili powder or jalapeños when cooking.
Serve with lime wedges for an added burst of flavor.
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Category: Entrees
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 588
- Sugar: 3g
- Sodium: 900mg
- Fat: 36g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 90mg