Description
If you love Café Rio Shredded Beef, you’ll love this copycat recipe that you can easily make at home in your slow cooker with just a few ingredients!
Ingredients
Units
Scale
- 3 pound chuck roast
- 10 oz can green enchilada sauce
- 1/2 cup plain tomato sauce or tomato paste
- 1 1/2 tablespoon cumin
- 2 tablespoon minced garlic
- 1 1/3 cups beef broth
- 1 medium yellow onion, peeled and quartered
- salt to taste
Instructions
- Place roast in the bottom of a slow cooker.
- Pour beef broth, enchilada sauce, and tomato sauce/paste over the top of the roast.
- Top with cumin and garlic. Place onion slices over the top.
- Cook on high 6-8 hours. Use a slotted spoon to remove onion. Shred meat with two forks. Season with salt if desired.
Notes
You can also combine the ingredients ahead of time in a freezer safe container and freeze for up to three months. Then just thaw overnight and cook as directed.
- Prep Time: 5 minutes
- Cook Time: 6 hours
- Category: main course
- Method: slow cooker
- Cuisine: Mexican
Nutrition
- Serving Size:
- Calories: 251
- Sugar: 3.2 g
- Sodium: 746.5 mg
- Fat: 8.9 g
- Carbohydrates: 5.9 g
- Fiber: 1.1 g
- Protein: 35 g
- Cholesterol: 100.5 mg