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Southwestern Shredded Beef Sandwiches

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


  • 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 shredded cheddar or Monterey Jack cheese


  • 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.
  • 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.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

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