This was great on tacos, burrito bowls, or could be used in enchiladas as well.
Ingredients
2-3lbs of chuck roast or top sirloin
1 jar of enchilada sauce (I used the Siete Foods brand)
2 tsp. chili powder
1 tsp. cumin
1 tsp. pepper
1 tsp. salt
1/4 tsp. onion powder
1/2 tsp. ground paprika
1/4 tsp. red pepper flakes
*you can also just use a packet of taco seasoning mix*
Cut the roast into 3-4 smaller pieces and place in your slow cooker. Add in your spices and top with enchilada sauce. Cook on high for 6-8 hours (it may take less time, my crockpot is old lol) or until beef falls apart. Remove beef from your slow cooker and shred with two forks. Add beef back into the slow cooker and let it sit for another 15-20 minutes (I just put it on "keep warm" for this) to let the meat absorb more of the flavor.
Macros will vary depending on the cut of meat you used. I used a chuck roast and removed some of the larger pieces of fat when I was shredding it.
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