Slow Cooker Mexican Shredded Beef {For Enchiladas}
Mel's Kitchen Cafe
Mel's Kitchen Cafe
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Ingredients

  • 350 degrees
  • 20-30 minutes
  • 2-3 pound
  • 2 cups
  • 2 tablespoons apple cider vinegar
  • 1 cup
  • 8 ounces
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons cornstarch or flour
  • or corn tortillas
  • 1 cup shredded sharp cheddar cheese
  • 1 1/2 cups shredded
  • Fresh cilantro (optional)
  • 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
  • 350 degrees
  • 20-30 minutes

Instructions

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