Slow Cooker Tender Beef (For Enchiladas)

Slow Cooker Tender Beef (For Enchiladas)


Ingredients:
1 teaspoon ground cumin
1 (2-3 pound) chuck or sirloin beef roast
1 cup (8 ounces) salsa
1 (2-3 pound) chuck or sirloin beef roast
2 tablespoons apple cider vinegar
~~ CLICK PIN TO READ MORE ~~

Instructions:
  • First step is In a 4- or 5-quart slow cooker, add the beef roast. Whisk together the broth, vinegar, salsa, cumin, chili powder, onion powder, garlic powder, salt and pepper. Pour over the roast, cover the slow cooker, and cook on low for 8-10 hours until the beef is tender and shreds easily.
  • And then, Remove the roast from the slow cooker and place in a large bowl or shallow pan (like a 9X13).
  • And then, visit for full instruction : https://www.melskitchencafe.com/slow-cooker-mexican-shredded-beef-for-enchiladas/



  • Rated 4/5 based on 40 Reviews

    No comments

    Post a Comment