Shredded Green Chili Beef

• 2 large sweet onions, halved and thinly sliced
• 4 tablespoons packed brown sugar, divided
• 1 tablespoon paprika
• 1-1/2 teaspoons salt
• 1 teaspoon cayenne pepper
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1/2 teaspoon pepper
• 1 boneless beef chuck roast (about 3 pounds)
• 2 tablespoons canola oil
• 1 can (28 ounces) green enchilada sauce
• Mashed potatoes, optional

1. Place onions and 3 tablespoons brown sugar in a 5- or 6-qt. slow cooker. Combine remaining brown sugar and the next six ingredients; coat beef with mixture.
2. In a large skillet, heat oil over medium-high heat; brown beef, 1-2 minutes on each side. Transfer to slow cooker; pour enchilada sauce over beef. Cook, covered, on low until beef is tender, 7-9 hours. Remove beef; shred meat with two forks. Return to slow cooker; heat through. If desired, serve over potatoes.

sweet onions, brown sugar, paprika, salt, cayenne pepper, chili powder, garlic, pepper, chuck roast, canola oil, green enchilada sauce, potatoes

Taken from www.tasteofhome.com/recipes/shredded-green-chili-beef/ (may not work)