Slow Cooker Enchilada Beef

Slow Cooker Enchilada Beef

This has been a week for slow cookers. Part of my day job requires looking at a lot of slow cooker recipes on Pinterest (I'm not even kidding here guys!). I look at enough recipes that it start to feel a bit more like reading the news than anything else, but on occasion, a craving strikes. 

This was one of those weeks. 

Slow Cooker Enchilada Beef

There must've been something in the air while I was looking at recipes this week, because suddenly I had a huge craving for enchiladas (or... maybe I was just hungry 😉). Out with the slow cooker! 

Slow Cooker Enchilada Beef

In a slow cooker, beef gets simmered low and slow in a savory red chili sauce, making it the ultimate dinner for a girl craving enchiladas. Top it with some cilantro and a slice of avocado: you've got one happy camper! 

Slow Cooker Enchilada Beef

Paleo, Primal, Gluten-Free, Grain-Free    |       |    Print Friendly and PDF

Despite how simple this recipe it is, it’s a total hit, and very versatile.

Serves: 6-8   |    Total Time:


  • 2 pounds beef chuck roast
  • 1 white onion, diced
  • 2 large cloves garlic, minced
  • 1 teaspoon coconut oil
  • 1 sixteen-ounce diced tomatoes
  • 1/2 cup water or beef broth
  • 1/4 cup chili powder
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  1. Sauté the onions and garlic over medium heat, with the coconut oil. Once browned, scrape them into a blender.
  2. Add the spices and can of tomatoes to the blender as well, and puree until smooth.
  3. Brown the meat on each side. Once browned on all sides, place the meat in the Instant Pot or slow cooker. Pour sauce over top, covering meat.
  4. Cook for 6-8 hours on low. Beef should be extremely tender — use a fork to shred the meat and mix full with the sauce. Serve hot.
  5. Optional: spread shredded pork on cookie sheet and place in oven on high broil setting for 5-7 minutes to let the pork get crispy on the edges.