Ingredients

The following ingredients have 4 Servings
  • 2 1/2 pound chuck roast
  • 2 tablespoons chili powder
  • 2 teaspoons cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon oregano
  • 1 teaspoon paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon cayenne
  • 1/4 cup flour
  • 2 cups beef broth
  • 1/4 cup water
  • 1/2 cup sour cream
  • 1 teaspoon dried cilantro
  • 1 teaspoon lime juice
  • 1/4 cup ranch dressing
  • 3 tablespoons salsa
  • 24 ounce frozen potato fries (I love Trader Joe's fries!)
  • 2 cups shredded cheese ((I used AND recommend sharp cheddar and monterrey jack, freshly shredded))
  • Additional fresh or dried cilantro for garnish (optional)

Instruction

  • Add chuck roast to slow cooker (Tip: for quicker cooking you could cut into smaller chunks)
  • Sprinkle with spices
  • Whisk together flour and water to make a paste, then slowly mix in a little of the beef broth (about 1/2 cup) until smooth
  • Add to slow cooker
  • Slowly add remaining beef broth to slow cooker and stir if needed to ensure you don't get any lumps
  • Cover and cook on low for 8-10 hours
  • Shred beef with 2 forks
  • In two separate containers mix together the ingredients for the cilantro sour cream and for the salsa ranch. Cover and refrigerate until ready to serve.
  • At meal time prepare fries in oven according to package directions.
  • Place a serving of fries on each plate and top with a few ladles of chili
  • Add cheese and drizzle with sour cream and salsa ranch
  • Add a garnish of cilantro if desired