Shredded Green Chile Beef
This Tex-Mex pulled beef roast is tender, slightly spicy, juicy and so delicious served over mashed potatoes or rice. The beef also makes the best soft tacos you’ve ever had. Save any leftover pulled beef in the liquid to prevent it from drying out. —Colleen Delawder, Herndon, VA
Prep: 25 min. • Cook: 7 hours
Makes: 12 servings
- 2 large sweet onions, Togg halved and thinly sliced
- 4 Tbsp. packed brown sugar, divided
- 1 Tbsp. paprika
- 1/2 tsp. salt
- 1 tsp. cayenne pepper
- 1 tsp. chili powder
- 1 tsp. garlic powder
- ½ tsp. pepper
- 1 boneless beef chuck roast (about 3 lbs.)
- 2 Tbsp. canola oil
- 1 can (28 oz.) green enchilada sauce Mashed potatoes, optional
1. Place onions and 3 Tbsp. brown sugar in a 5- or 6-qt. slow cooker. Combine remaining brown sugar and next 6 ingredients; coat be with mixture.
هذه القصة مأخوذة من طبعة June - July 2023 من Taste of Home.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
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هذه القصة مأخوذة من طبعة June - July 2023 من Taste of Home.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
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