All Recipes Beef





Prep Time: 10 mins | Cook Time: 3 hrs 30 mins | Total Time: 3 hrs 40 mins | Yield: 4 Servings

You have got to try this recipe! Oh, man, you are so in for a treat!


1 (3-5 pounds) beef chuck roast trimmed of excess fat, cut into 8-10 pieces

1 tbsp olive oil

Slow Cooker Ingredients:

1/2 c mild red enchilada sauce (use 10 oz. can if making my enchiladas recipe)

2 4 ounces can MILD chopped green chiles

2 chipotles in adobo sauce (more or less to taste) minced (approx. 2 tbsp)**

2 tbsp lime juice

2 tbsp apple cider vinegar

2 tbsp brown sugar

1 tbsp Worcestershire

1-3 tsp liquid smoke (depending on how “smoky” you like it)

1 tablespoon each ground cumin, dried oregano

2 tsp salt

1 teaspoon each garlic powder, onion powder

1/2 teaspoon each chilli powder, smoked paprika

1/4 teaspoon each ground cloves, ground cinnamon

2 bay leaves


Step 1: Place a large skillet on the stove and turn the heat to medium-high.

Step 2: Add 1 tablespoon of olive oil and allow it to become hot.

Step 3: Add the beef and sear for a few minutes on both sides.

Step 4: Transfer the seared beef into a 6-quart slow cooker.

Step 5: Add the rest of the ingredients into the slow cooker as well. Stir until well mixed.

Step 6: Cover the slow cooker and cook for 3 to 4 hours on high heat or 6 to 8 hours on low heat. The meat should be fork-tender.

Step 7: Remove the beef from the slow cooker and transfer it onto a chopping board. Use two forks to shred, then put it back into the slow cooker.

Step 8: Cook for another 20 minutes or until done.

Step 9: Serve and enjoy!