Made some delicious filling for tacos the other day. I love my slow cooker!

Chipotle Slow Cooker Shredded Beef

3 lbs. Beef Chuck Roast
2 tbs. Minced Garlic
1/2 Cup chopped Onion
2 tbs. Lemon Juice
1 Cup of Water
2 Bay Leaves
1tbs. Cumin
1tbs. Oregano
3 Chipotle Peppers
Salt & Pepper
Oil

In a food processor puree the garlic, onion, lemon juice, cumin, oregano, and chipotle peppers. Set aside. Generously salt and pepper the beef. In a large pan heat some olive oil and sear the beef on both sides to seal in the juices. Place beef in crockpot along with the pepper puree, 1 cup of water and bay leaves. Cook in low for 6 hours. Once finished remove meat leaving juices in crockpot and shred in a bowl. Add salt, pepper and cumin if needed and then put back in crockpot with juices and simmer for another 15 minutes.

Serve in warm corn tortillas with mashed avocado, sour cream, and cheese.

We had meat leftover so the following night I made Enchiladas using the shredded beef as the filling.

I also made my own Enchilada sauce instead of the canned I usually by. It was so much better then the canned stuff I am no longer going to purchase.

Enchilada Sauce

In a large glass bowl whisk together 1/4 cup of corn, canola or vegetable oil, 2 tbs. flour, an 8oz can of tomato sauce, 1/4 cup of chili powder, 1/4 tsp. garlic salt, 1/4 tsp onion powder, 1/4 tsp. cumin, 1 1/2 cups of water, and salt to taste.