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Shredded Green Chile Beef

This Tex-Mex pulled beef roast is tender, slightly spicy, juicy, and so delicious served over mashed potatoes or rice. The beef also makes the best soft tacos you've ever had. Save any leftover pulled beef in the liquid to prevent it from drying out. —Colleen Delawder, Herndon, Virginia
  • Total Time
    Prep: 25 min. Cook: 7 hours
  • Makes
    12 servings


  • 2 large sweet onions, halved and thinly sliced
  • 4 tablespoons packed brown sugar, divided
  • 1 tablespoon paprika
  • 1-1/2 teaspoons salt
  • 1 teaspoon cayenne pepper
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 1 boneless beef chuck roast (about 3 pounds)
  • 2 tablespoons canola oil
  • 1 can (28 ounces) green enchilada sauce
  • Mashed potatoes, optional


  • Place onions and 3 tablespoons brown sugar in a 5- or 6-qt. slow cooker. Combine remaining brown sugar and the next 6 ingredients; coat beef with mixture.
  • In a large skillet, heat oil over medium-high heat; brown beef, 1-2 minutes on each side. Transfer to slow cooker; pour enchilada sauce over beef. Cook, covered, on low until beef is tender, 7-9 hours. Remove beef; shred meat with 2 forks. Return to slow cooker; heat through. If desired, serve over potatoes.

Test Kitchen tips
  • Try this shredded beef over pepper jack or cheddar mashed potatoes.
  • Make it for the next potluck gathering. You'll come home with an empty slow cooker.
  • Nutrition Facts
    1 cup beef mixture: 278 calories, 15g fat (4g saturated fat), 74mg cholesterol, 658mg sodium, 14g carbohydrate (8g sugars, 1g fiber), 23g protein. Diabetic exchanges: 3 lean meat, 1 starch, 1/2 fat.

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    • amsm
      Dec 8, 2020

      We loved this recipe! I served ours with warm tortillas and all the fixings!

    • Laura
      Nov 28, 2020

      This looks SUPER DELICIOUS! Easy to see where it won a contest. I will try it with chicken and make it into bowls with cooked brown rice, avocado chunks, lime wedges, pepitas, and cilantro. That's the way we roll in SoCal!

    • Susan
      Aug 6, 2020

      OMGOSH!!! This was so good! First of all, the spice blend was perfect. I only had a small can of green enchilada sauce so I subbed green tomatillo salsa to make up for the difference . I think that the spice blend is so good that it makes the recipe a "forgiving" one if you need to sub. And I don't have a crock pot so I checked the web and found out I can slow cook my 4 lb pot roast at 275 for 4 1/2 hours. I served it as a soft taco filling with the usual toppings and my family LOVED it! My husband said "This is better than a Tex-Mex restaurant" ! When feeding a man, you can't go wrong with chuck roast. Can't wait to pour the leftovers on some mashed potatoes. Thanks Colleen!!! You are making me look like a Supermom!!! I am back on my game, thanks to you :)

    • azmckinnons
      Apr 11, 2019

      We enjoyed this very much. Made as directed, except used 2-10 oz cans enchilada sauce, I think this was plenty. The first night we ate it on mashed potatoes and everybody wanted seconds. The leftovers we ate in soft tacos. Will definitely add to the rotation of easy recipes in the crock pot. Thank you!

    • Psalm127-3
      Jan 22, 2019

      Grammy I didn’t see any red pepper flakes in the ingredients list

    • Grammy Debbie
      Oct 17, 2018

      Yum! What a great recipe! I only made two changes--I left out the red pepper flakes (we are wimps when it comes to spicy food) and I only had two small cans of green enchilada sauce which together equaled less than the 28 ounce can called for. But, the beef was SO GOOD anyway! Absolutely delicious served over mashed potatoes the first time and I'm looking forward to having the rest in soft tacos. Hubby and I loved it and I will definitely be making it again!