Take It Slow

It's summertime, and the livin' is easier than ever when you've got these potluck-perfect mains simmering away in the slow cooker

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.