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Categories:Viewed: 63 - Published at: 6 years ago
Ingredients
- 1 (14 1/2 ounce) can red enchilada sauce
- 1 yellow onion, diced
- 1 teaspoon black pepper
- 14 teaspoon salt
- 1 teaspoon garlic powder
- 1 tablespoon quick-cooking tapioca
- 3 lbs chuck roast
Method
- Add all ingredients except for roast and onions to crock pot.
- Add roast and turn to coat with sauce.
- Add onions around roast and coat with sauce as well.
- Cover and cook on low for 8 hours.