Preparation Steps

• Heat olive oil in a large cast-iron skillet over medium-high heat.
• Sear the chuck roast on each side until browned, about 3 to 5 minutes per side.
• Place the seared beef into a slow cooker. Add beef bouillon powder and pour the red enchilada sauce over the roast.
• Cover and cook on low for 10 hours or until the meat is tender and shreds easily.
• Remove the beef from the slow cooker and shred using two forks. Return the shredded beef to the cooking juices.
• Preheat a skillet over medium-high heat to prepare grilled cheese sandwiches.
• Butter one side of each slice of Texas toast.
• Place bread slices buttered side down in the skillet. Top each slice with 0.5 cup shredded beef, 1 tablespoon diced onion, 0.25 cup queso fresco, 0.25 cup mozzarella, and chopped cilantro. Then place another slice of bread on top, buttered side up.
• Cook sandwiches over medium-low heat for 5 to 7 minutes per side, or until golden brown and cheese is melted.
• Serve grilled cheese sandwiches with leftover beef juices from the slow cooker for dipping.