Mexican Beef Video:  Slow Cooker Recipe

Hi everyone.  Jan Ashby here.  Since today is Cinco de Mayo, I feel today’s contribution (healthy recipe) should be mexican based.  First, I wish you all a safe and Happy Cinco !

At the end of this video instructional, I’ll place some links about the history of this special holiday. 

I should mention that this is a “slow cooker” recipe – done on high for about 6 hours.  Of course, you cannot just walk away and never check on it – as you need to make sure there is always some water in the bottom area of the crockpot !

Size of chuckroast needed:  4 Pound

Cooking Time:  6 Hours                                       

This dish is a “hot and spicy” chuckroast and it can be used for tacos, burritos, empanadas – whatever you wish!

Trim the roast of any excess fat, and then you’ll be browning it on the stove prior to putting it into the slow cooker – so add 1 tsp salt and 1 tsp pepper and season the roast with it.  Then put in a pan with 2 Tbsp of Olive Oil; over “medium high heat” in a big skillet, brown the meat ‘seasoning side down’.

 >> Tip:  WAIT until the oil is hot to begin browning.   Use a tongs to turn the roast over; at this point, salt & pepper this side of the beef

Searing the beef carmelizes the sugars in the meat, providing it with a better, more complex flavor.  You’ll want to work quickly, to brown it on all sides  (i.e, you don’t want the meat to cook – just want to SEAR it ).   NEXT STEP: Now you’re ready to transfer it to your Slow Cooker.

Slice up a whole onion into fine pieces.  Okay, now tune to the video – you can start at the beginning or just pick it up at the slow cooker portion 1 minute in:

   VIDEO DIRECTIONS:

  Videos:   Fresh Salsa (Award-winning) *      Crockpot Carnitas      Cinco de Mayo History: Video      History of Tequila: Blue Agave

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