Now that it’s fall, we’re starting to use our slow cooker more often again. There are few things better than filling the house with the aroma of slow-cooked meat. Bonus points for cooking it in beer, which I do here.
This is an awesome recipe for beer-braised beef done in the slow cooker. It comes out so tender and practically falls apart when you go to shred it. Once shredded, the beef can be used for so many different recipes. Today’s recipe is for shredded beef enchiladas – but you could use this beef in nachos, sliders or as the start of a hearty ragù!
We want to create as much great flavour as possible. So that’s why I first dredge the beef with seasoned flour and then sear it over high heat so the outside caramelizes. I also reserve some of the beer braising liquid from the slow cooker to add to the sauce for the enchiladas. Delicious.
- 2-2.5 lb sirloin tip roast
- 2 tbsp flour
- 1 tbsp smoked paprika
- 1 tbsp montreal steak seasoning
- 1 tbsp olive oil
- 4 cloves minced garlic
- 1 12oz beer
- 1 tsp sriracha
- 1 tbsp olive oil
- 1 medium onion chopped
- 1 red bell pepper
- 1 jalepeno diced and seeds removed
- optional canned chipotles in adobo sauce
- 2 cups tomato passata
- 1 cup beer-beef broth from slow cooker
- 1 tbsp brown sugar
- 2 tsp smoked paprika
- 2 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 2-3 tbsp green onions chopped
- 8 large soft flour tortillas
- 1 1/2 cups shredded Monterey Jack or cheddar cheese
Mix the flour, smoked paprika and Montreal steak seasoning together in a small bowl. Then dredge the beef in the flour mixture so all sides are evenly coated.
In a large skillet, heat the olive oil over high heat. Once hot, sear the beef on all sides until browned, 1-2 minutes per side.
Place the beef in the slow cooker. Slowly pour in beer, then top with garlic and sriracha.
Cook on low for 7-8 hours.
Optional: You can rotate the beef about halfway through the cooking time.
Remove the beef from the slow cooker and shred with a fork. Set aside.
Also reserve 1 cup of the cooking liquid in the slow cooker for making the sauce for the enchiladas.
Preheat oven to 375°F.
In a medium pan, heat olive oil over medium-high heat. Add the onions and cook, stirring occasionally, for 2-3 minutes until starting to soften.
Add the bell pepper and jalepeno to the pan, and sprinkle with a pinch of salt and pepper. Reduce heat to medium-low and continue cooking for about 10 minutes, stirring occasionally.
If you like extra heat, you can add a couple of canned chipotles in adobo sauce to the pan as well.
To make the sauce, combine the passata and the beer-beef broth from the slow cooker in a saucepan over medium heat.
Stir in the brown sugar, smoked paprika, cumin, chili powder, sea salt and black pepper. Bring sauce to a boil, reduce heat and simmer for 5-10 minutes.
In a large mixing bowl, combine the shredded beef, vegetables and 1.5 cups of the sauce. Stir until mixed together.
Spread 1 cup of the sauce into the bottom of a 9x13 baking dish.
Spoon the beef mixture into the flour tortillas and roll up. Place seam side down in a single layer in the baking dish. Top with remaining sauce and shredded cheese.
Bake in the oven for 20 minutes until cheese is melted and bubbling. Garnish with green onions, and serve with sour cream and avocado.
If you try this recipe, please let me know! Leave a comment and share a picture using #thesliceabove on Instagram. I always love seeing what you cook!