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
- 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.
- 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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