Green Chile Enchilada Crockpot Texas Roast – #foodbloggers4tx

Imagine losing everything, literally watching it wash away or be completely ruined by water. Family heirlooms, cars, furniture, daily necessities, clothing, medication; your entire life’s belongings gone or ruined within the span of a few days. What would you do? Where would you go? How would you even begin to start living life again? That’s what many of the people affected by Hurricane Harvey are dealing with right now in Texas.

List of Reputable Charity Organizations

Houston Food Bank

Salvation Army – Houston

Samaritan’s Purse

American Red Cross

Texas Diaper Bank

Save the Children

Houston Humane Society

(For more information, please click on any of the charity organization links above.)

Today I am joining several other food bloggers to remind all of y’all out there that the devastation inflicted by Hurricane Harvey is not over, and that during the next days, months, possibly years, the people of Texas will still need your love, support, prayers, and financial donations. How can you help? Please donate to one of the suggested reputable organizations above. Every little dollar is appreciated and goes to help someone in need get one step closer to getting their life back.

Ingredients:

• 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

Directions:

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.

Suggestions:

• Use this shredded beef to make soft tacos or serve the beef over rice or mashed potatoes.
• There will be plenty of sauce to go along with this shredded beef, which is not accurately shown in the pictures included here. Make sure to save any leftover pulled beef in the liquid to prevent it from drying out.

Improvements:

• Add a few finely diced carrots to the crockpot along with the onions.
• Use this pulled beef to set up a make your own taco station along with shredded cheddar, sour cream, guacamole, salsa, and soft tacos.

Print

Yum

Green Chile Enchilada Crockpot Texas Roast

Ingredients:

• 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

Directions:

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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