Cafe' Rio Shredded Beef Salad

1 small onion
2 lb boneless beef chuck roast
1 cup beef broth
1 Tbs ground cumin
3-5 garlic cloves, minced
1 8oz can tomato sauce
1 14oz can green enchilada sauce
1-2 Tbs tomato paste
Kosher salt to taste
Cumin to taste
Tomatillo dressing to taste (see Tomatillo dressing)
Cilantro, fresh lime juice and avacado to taste

Cut the onion inot large, chunky slices, place on the bottom of slow-cooker. Place the roast on top of the oinons. Combine broth, cumin, garlic and tomato sauce. Pour over top of roast. Cover and cook on LOW for 6-8 hours. Move meat to a cutting board. Use two forks to shred the beef.  Strain the juices fro the slow-cooker, reserving the juice.  Move meat back to the slow-cooker and pour strained juices over the shredded beef. Stir in enchilada sauce and tomato paste. Season with kosher salt and cumin to taste. Serve over salad with tomatillo dressing, cilantro, lime juice, and avacado slices.
Serves 8

TOMATILLO DRESSING

1 10z pkg Hidden Valley buttermilk Ranch mix
1 cup buttermilk
1 cup mayonnaise
2 medium tomatillos, husks removed and rinsed well
1 garlic clove, minced
1 samll bunch cilantro
1/2 tsp lime juice
1 small jalapeno, seeds removed

Put all ingredients in a blender. Blend until smooth and creamy. Refrigerate until ready to use
Serves 30