Sabrina loves looking for good slow cooker recipes. I have a tough time with this, because I feel the slow cooker delivers inferior recipes. Once again, Sabrina proves me wrong! This recipe was DYNAMITE! The shredded beef was incredibly savory and spicy (not too spicy), and well seasoned throughout. It definitely has a pro-kitchen quality about it, and utilizes one of our favorite go-to ingredients, Chipotle Tom Yum. We served it up burrito-style, with one of our other new favorites... Fajita Rice!
- 2 Tbls EV olive oil
- 2 lbs chuck steak roast
- 2 tsp chili powder
- 1 tsp cumin
- ½ tsp smoked paprika
- ½ tsp kosher salt
- 1 cup beef stock
- 2 Tbls tomato paste
- 2 Tbls Chipotle Tom Yum, (Or use 2 minced chipotle peppers in adobo)
- ½ large sweet onion, diced
- 5 cloves garlic, minced
Make the rub:
Whisk together the chili powder, cumin, smoked paprika and salt in a small bowl. Sprinkle rub evenly over the roast and set aside.
Heat the olive oil in a large skillet over medium high heat. Brown the roast on all sides, about 2 - 3 min. per side. Place browned roast in slow cooker, and top with sliced onions and garlic.
With the pan still over medium-high heat, deglaze the pan with the beef stock, stirring to get any brown bits. Whisk in tomato paste and Chipotle Tom Yum (Or chipotle peppers), until well combined. Bring to a boil, reduce heat and simmer for 5 min. Once mixture has reduced slightly, pour over the slow cooker ingredients, cover and cook on low setting for about 6 - 8 hours.
Shred beef, (you may need to add some more salt and pepper at the end) and serve with tortillas and some fajita rice. I made some burritos with it, and they were fantastic!
- 2 cups uncooked rice (we use long grain rice)
- ½ yellow onion, sliced
- ½ red bell pepper, seeded and sliced
- ½ pasilla pepper, seeded and sliced
- ½ jalapeño, seeded and sliced
- 1 + 1 Tbls EV olive oil
- Salt and Pepper
- 1 tsp ground cumin
- 3 cups broth (Veggie or Chicken)
Heat olive oil in a sauté pan, over medium heat and add rice. Toast the rice for about 5 min., stirring constantly, until it becomes nutty and opaque. Add toasted rice to rice cooker.
Add a little more oil to the pan, and sauté peppers and onions until just tender, about 5 min. Add cumin, season with a little salt and pepper and stir. Deglaze pan with broth, and add the broth/pepper mixture to the rice cooker. Let the peppers and onions stay on top of the rice, don't try and mix it all in. Add a little more broth or water, if necessary, according to manufacture's instructions, and season with more salt and pepper. Cook until done, fluff with a fork and serve.