adapted from: 365 Days of Slow Cooking
1 small onion
2 lbs. boneless beef chuck roast
1 c. low-sodium beef broth
1 Tbl. ground cumin + extra to taste
3-5 garlic cloves, minced
1 (8 oz.) can tomato sauce
1 (14 oz.) can green enchilada sauce
1-2 Tbl. tomato paste
salt, to taste
For serving:
tomatillo dressing, see recipe below
soft corn or flour tortillas
black or pinto beans
spanish rice
diced tomato
salsa
chopped cilantro
Feta cheese
Monterey or Cheddar cheese, shredded
avocado
Cut the onion into large, chunky slices; place on the bottom of slow-cooker. Place the roast on top of the onions. Combine broth, 1 Tablespoon cumin, garlic and tomato sauce; pour over the top of the roast. Cover and cook on LOW for 6-8 hours. Transfer meat to a cutting board; use two forks to shred the beef. Strain the juices from the slow-cooker, reserving the juice. Transfer shredded meat back to the slow-cooker and pour some of the strained juices over the shredded beef (as much as you prefer). Stir in the enchilada sauce and tomato paste (I added one Tablespoon). Season with salt and extra cumin, to taste. Serve in taco shells with desired toppings. Serves: 8
Tomatillo Dressing
1/2 (1 oz.) pkg. Hidden Valley Ranch mix
1/2 c. buttermilk
1/2 c. mayonnaise (I used light)
2 medium tomatillos, husks removed and rinsed well
1/2 - 1 garlic clove, to taste
1/2 small bunch cilantro
juice of 1/2 a lime
1/2 small jalapeno, seeds removed
Put all dressing ingredients in a blender or food processor. Blend until smooth and creamy. Taste and adjust any flavors as needed. Refrigerate until ready to use. Yield: about 2 cups
Jenn's Notes: I wouldn't change anything with the above ingredients and measurements. I loved the flavor of the beef and the tomatillo dressing.