Woke up yesterday morning in a wintery wonderland and for some reason I was craving enchiladas. I personally would have went with chicken, but I know Mark loves shredded beef, so Mark, this ones for you :0) BEEF- what you need: 2 lb beef chuck roast 1 1/2 cup beef broth Seasoning for the chuck roast- cumin, onion powder, salt, ground pepper, garlic powder, chili powder, paprika, chili flakes Combined the seasoning in a small bowl and mix well. Cover all sides of the chuck roast with the seasonings and place in the slow cooker. Pour the beef broth over the roast and close the lid. Cook on HIGH for about 4-5 hours, flipping the roast at the 2-3 hour mark. About an hour…
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the Seattle Cook 