Southwestern Shredded Beef Sandwiches Recipe

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I am the typical busy wife and love a recipe that goes into the slow cooker in the morning and comes out delicious and ready to go when I get home from work.—Alma Winders, Sequim, Washington
TOTAL TIME: Prep: 20 min. Cook: 8 hours.
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Cook: 8 hours.
MAKES: 8 servings


  • 1 boneless beef chuck roast (3 to 4 pounds), trimmed
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 1 tablespoon smoked paprika
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 medium onion, chopped
  • 1 can (14-1/2 ounces) stewed tomatoes
  • 1 can (7 ounces) chopped green chilies
  • 1 tablespoon chopped seeded jalapeno pepper
  • 1/4 cup minced fresh cilantro, optional
  • 8 kaiser rolls, split and toasted
  • Deli coleslaw and pickled jalapeno slices, optional
  • 2 cups (8 ounces) shredded cheddar or Monterey Jack cheese


  1. Place roast in a 5- or 6-qt. slow cooker; sprinkle with seasonings. In a small bowl, mix onion, tomatoes, chilies and jalapeno; pour over roast. Cook, covered, on low 8-10 hours or until meat is tender.
  2. Remove roast; cool slightly. Shred meat with two forks. Return meat to slow cooker; heat through. If desired, stir in cilantro. Serve on rolls with cheese and, if desired, coleslaw and pickled jalapeno. Yield: 8 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Southwestern Shredded Beef Sandwiches in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2016, p60

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