Spicy Enchilada Beef

2 tablespoons vegetable oil

3-pound chuck roast, cut into 1” cubes

3 cloves garlic, finely minced

1 medium onion, chopped

1 teaspoon salt

1-1/2 teaspoon ground cumin

2 (16-ounce) cans diced tomatoes

1 cup beef broth

 

Heat the oil in a large skillet. Brown beef cubes for 10 to 12 minutes. Place in bottom of a 4-quart crockpot. Add the garlic, onion, salt, cumin, tomatoes, and broth. Cook on High for 1 hour, then reduce to Low and cook for 4-5 hours until beef is able to be shredded easily with two forks.


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