Shredded Green Chile Beef


 



Ingredients

  • 2 large sweet onions, halved and thinly sliced
  • 4 tablespoons packed brown sugar, divided
  • 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 AVOCADO oil
  • 1 can (28 ounces) green enchilada sauce
  • Mashed potatoes, optional

Directions

  1. Place onions and 3 tablespoons brown sugar in a 5- or 6-qt. slow cooker. Combine remaining brown sugar and the next 6 ingredients; coat beef with mixture.
  2. 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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