First of all, I hope all of you had a wonderful holiday and an even more fabulous New Year! I’m glad to be back at it and now with a new camera, I can get better pictures of the magnificent recipes that you will be providing to your family! Here’s my first post of the new year! Please enjoy!
This slow cooker recipe adds a punch of flavor to the beef, which is perfect for the fajitas. This recipe can be served over rice, with refried beans, or serve them as tacos instead! You can choose to braise the roast in salsa and lime juice, but I chose to mix up the seasonings and rub them on the beef, then add the liquid ingredients. It’s preference…..really! Any leftover beef and sauce can be used as a beef tortilla soup as well!
Here’s what you’ll need:
1-2 Tbsp Olive oil (I used Jalapeno Grape seed oil)
1-2 jalapeno sliced (optional)
1 tsp. ground cumin
1 Tbsp chili powder
1 (3-4#) boneless chuck roast
32 oz. medium-hot salsa
1 large white onion, sliced
1/2 cup lime juice
1 (12 oz) bottle of beer (I love cooking with Sammy A)
Spray slow cooker insert with non-stick cooking spray or line with a crock pot liner. Mix oil, cumin, oregano, chili powder into a paste (adding the oil a little at a time)….
Place chuck roast into slow cooker…..
Rub seasoning paste onto the beef….
Add onion, salsa, and lime juice…..
Add the beer…. It went into the slow cooker….I promise!
Cover and cook on HIGH for 5-6 hours or LOW for 8-10 hours. It will be very saucy.
* After cooking, I chose to shred the beef and wrap them in whole wheat tortillas.
** I also took some of the sauce and added it to a sauce pan and brought it to a boil to give it more of a concentrated flavor (definite flavor!!!), and drizzled it over the beef just before I wrapped it up and devoured it in pure bliss!