First Monday Favorites – October 2017

A mouthwatering crockpot roast rubbed with Texas seasoning and then slowly cooked in green chile enchilada sauce until tender and flavorful.

Without a doubt, last month’s favorite recipe was definitely this one for Green Chile Enchilada Crockpot Texas Roast. It took very little time to put together, only made the smoke alarm go off for about ten minutes, and simmered all day long to make an easy neighbor dinner, which consisted of make-your-own-tacos. After trying it, I decided that I would also like to play around with a pork version of the same recipe and even The Saucy Southerner agreed. Not only did she make the beef version but she also came up with her own Green Chile Pulled Pork version as well. I’m looking forward to playing around with this recipe in the next few weeks and sharing my own personal pork version, but until then, make sure you try this one and tell me what you think.

You can find the original recipe for this Green Chile Enchilada Crockpot Texas Roast HERE. Also, don’t forget that you can find other Faith, Hope, Love, & Luck past recipes by browsing through our Table of Contents.

Green Chile Enchilada Crockpot Texas Roast

Green Chile Enchilada Crockpot Texas Roast


  • 2 Large Sweet Yellow Onions
  • 1/4 Cup Light Brown Sugar, Packed
  • 1 Tablespoon Paprika
  • 1 Teaspoon Cayenne
  • 1 Teaspoon Chili Powder
  • 1 Teaspoon Ground Sea Salt
  • 1 Teaspoon Garlic Powder
  • 1/2 Teaspoon Finely Ground Black Pepper
  • Beef Roast (Approximately 3 Pounds)
  • 3 Tablespoons Extra Virgin Olive Oil
  • 1 (28-oz.) Can Green Chile Enchilada Sauce


  1. Peel each onion, cut it in half, and then thinly slice each onion half using a mandoline or a sharp knife.
  2. Place the sliced onions into the bottom of a crockpot; set aside.
  3. In a small bowl, combine the brown sugar, paprika, cayenne, chili, salt, garlic, and pepper.
  4. Coat the beef roast with the seasoning mixture and use your hands to knead the seasoning into the roast.
  5. Heat a large skillet or Dutch oven over high heat, add the olive oil, and then sear each side of the beef roast until dark brown.
  6. Place the browned beef roast on top of the sliced onions and then pour the enchilada sauce over it.
  7. Cook on low heat for at least 8 hours or until the beef roast is tender.
  8. Shred the beef with two forks before serving.
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A mouthwatering crockpot roast rubbed with Texas seasoning and then slowly cooked in green chile enchilada sauce until tender and flavorful.

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  • Yum! I’m grabbing some tortillas and making this over the weekend! After I turn off the smoke alarm and go shopping for more pumpkins!

    • Yeh…I pretty much set the smoke alarm off every time I sear anything…we have no fan above our stove which doesn’t help! Bob is used to coming to the rescue! (Taking the smoke alarm off the ceiling and hiding it in the garage for the day!)

  • thenotsocreativecook

    Perfect with tortillas or pita bread! Yum! Thanks for sharing at Fiesta Friday party.

  • Zeba Durrani

    Looks awesome, simple and delicious. I am bringing out my crockpot!!

    • Great Zeba…if you need more Crockpot recipes make sure to check out our Crockpot Monday page which can be found in Faith, Hope, Love, & Luck’s top page menu. I’ll also be taking part in #Crocktober tomorrow, where you can find even more great crockpot recipes from other food bloggers.