Categories: Slow Cooker
Ingredients
- 2 1/2 lbs. boneless beef chuck roast, cut in half
- 1/4 cup beef broth
- 1 tbsp. canola oil
- 1 small onion, finely chopped
- 1 jalapeno, seeded and finely chopped
- 1 garlic clove, minced
- 3 tsp chili powder
- 1 1/2 tsp ground cumin
- Dash salt
- 2 cups canned crushed tomatoes in puree
- 1 cup salsa verde
- 5 cups hot cooked brown rice
- 15 oz. can black beans, rinsed, drained and warmed
- 1 cup pico de gallo
- Optional: sour cream, shredded cheddar, sliced avocado, lime wedges and warmed corn tortillas
Directions
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Place beef and broth in a slow cooker. Cook, covered, on LOW for 6-8 hours or until meat is tender.
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Remove beef; discard juices. Return beef to slow cooker; shred with forks.
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In a skillet, heat oil over medium heat; saute onion and jalapeno until softened, 3-4 minutes. Add garlic and seasonings; cook and stir 1 minute. Stir in tomatoes and salsa; bring to a boil. Add to beef, stirring to combine. Cook, covered, on HIGH for 1 hour or until flavors are blended.
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For each serving, place 1/2 cup rice in a soup bowl. Top with beef, beans and pico de gallo. Serve with optional ingredients as desired.