Serves: 4-6 adults
2-3 lbs of beef chuck roast
1 large can of red enchilada sauce, I used the Raley’s brand
1 whole jalapeño
Trim any excess fat off of the chuck roast, if you don’t have time or the meat is frozen don’t worry – fat equals flavor! Place the beef in the slow cooker, empty the can of enchilada sauce over the meat, place the jalapeño in the slow cooker, cover, and cook on low for 8-10 hours.
When you are ready to eat use tongs to remove the meat and place on a platter or in a large bowl. The meat will be very tender and easy to shred. I heat flour tortillas over my gas stove top burner, probably not the safest, but it is quick and easy. I then serve the tacos with black beans, feta cheese, pico de gallo, and a little of the reserved sauce from the slow cooker. My pico de gallo recipe is here.
My husband claimed this was the best slow cooker meal I have made! I thought it was really good and it was so easy and inexpensive. Give it a try, you won’t be disappointed.