Slow cooked pulled beef with dry rub bbq

4 - 5 pound chuck roast
3 TBS brown sugar
2 TBS paprika
1 tsp. garlic powder
1 1/2 TBS salt
1 TBS black pepper
Combine dry ingredients and sprinkle liberally over all sides of the chuck roast, patting down to stick.
Place seasoned roast into crockpot and cook on low for 8 hours.
When cooked, remove from juices (reserving juices) and place roast on a cutting board or other plate and using two forks, pull the meat apart (shred). Place shredded beef back into the crockpot in the reserved juices. Serve on buns.

Layered Enchilada Casserole with homemade enchilada sauce

 

Enchilada sauce
Prep time: 5 minutes
Cook time: 10 minutes
Makes about 2 cups of sauce
Ingredients:
1/4 cup vegetable oil
2 T flour
1/4 cup chili powder
1 - 8oz can tomato sauce
1 1/2 cups water
1/4 tsp cumin
1/4 tsp garlic powder
1/4 tsp onion powder
1/2 tsp salt
Directions:
Heat oil in a saucepan over medium high heat. Mix together the flour and chili powder, stir into the oil. Turn the heat down to medium and continue to stir constantly and cooking for 3 minutes. Gradually pour the tomato sauce, water, cumin, salt, garlic and onion powders stirring until completely smooth. Cook for 10 minutes, stirring occasionally.

Layered Enchilada Casserole
Prep time: 35 minutes (includes making enchilada sauce)
Cook time: 1 hour
Serves: 6-8
Ingredients:
1 pound ground beef, cooked and drained
Taco seasoning (1 packet or 2 tablespoons of homemade)
Shredded potatoes, (I use Crystal Farms Hash browns)
4 burrito size flour tortillas, cut into small strips
2 cups shredded cheddar or Monterey Jack cheeses
Enchilada sauce (recipe above, or 2 cans store bought)
Directions:
Preheat oven to 350'F.
Brown ground beef in a skillet and when done add the taco seasoning, (I use homemade). Set aside. Cut the tortillas into small strips and scatter one cup (about a handful) onto the bottom of a greased baking dish, spoon half of the cooked beef on top, then half of the hash browns. Pour half of the sauce over the top of the potatoes and spread to cover. Top with half of the shredded cheese. Repeat once more, cover with foil and bake for 45 minutes, remove foil and cook for another 15 minutes.
I made a vegetarian version for my daughter too!