- 1 boneless beef chuck roast (3 pounds)
- 1 envelope chili seasoning
- 1/2 cup barbecue sauce
- 8 onion rolls, split
- 8 slices cheddar cheese
- Cut roast in half; place in a 3-qt. slow cooker. Sprinkle with chili seasoning. Pour barbecue sauce over top. Cover and cook on low for 8-10 hours or until meat is tender.
- Remove roast; cool slightly. Shred meat with two forks. Skim fat from cooking juices. Return meat to slow cooker; heat through. Using a slotted spoon, place 1/2 cup meat mixture on each roll bottom; top with cheese. Replace tops. Yield: 8 servings.
Reviews forTex-Mex Shredded Beef Sandwiches
"This meal didn't take long to fix. This meal was fantastic. Will do it again. A"
"The whole family loved it. Doubled everything and gave some to another family. They requested the recipe. I made coleslaw to serve on the bun with it. Delicious!"
"Very good! Probably would be good with toasted bun & a slice of co-jack or baby Swiss on top."
"Good for dinner or lunch, I warmed up the. Buns and slightly melted the cheese."
"Perfect recipe. My family loves it"
"Delish!! Very easy and had lots of taste. Might use a better grade of meat next time though. The chuck roast I bought was very fatty."
"These were awesome. Word of advice... do NOT use some cheap knock off store brand chili mix envelope. Made one batch with and one with real deal... real deal, much more flavor."