SLOW-COOKER SALSA ROAST
This is so easy and fast to put together on your way out the door in the morning-and so good when you come home! Try it with rice or on soft tacos, or pile it on hamburger buns. -LaVonne Peden, Olympia, Washington
Provided by Taste of Home
Categories Dinner
Time 6h15m
Yield 8 servings (2 cups sauce).
Number Of Ingredients 11
Steps:
- Sprinkle roast with garlic salt and pepper. In a large skillet, heat oil over medium heat; brown roast on all sides. Transfer meat to a 5-qt. slow cooker. In a small bowl, combine salsa, water, onion, jalapeno and taco seasoning; pour over roast. Cook, covered, on low until meat is tender, 6-7 hours., Remove roast from slow cooker; tent with foil. Let stand 15 minutes before slicing. Reserve 2 cups cooking juices from slow cooker; discard remaining juices. Skim fat from reserved juices., Transfer to a small saucepan; bring to a boil. In a small bowl, mix cornstarch and water until smooth; stir into salsa mixture. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with roast.
Nutrition Facts : Calories 402 calories, Fat 21g fat (7g saturated fat), Cholesterol 129mg cholesterol, Sodium 884mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 0 fiber), Protein 39g protein.
BEEF TACOS WITH SALSA VERDE
Provided by Food Network Kitchen
Time 6h20m
Number Of Ingredients 12
Steps:
- Heat the vegetable oil in a large skillet over medium-high heat. Season the beef with the cumin, 1 teaspoon salt and 1/4 teaspoon pepper. Add to the skillet and cook until golden brown, about 3 minutes per side.
- Transfer the meat to a 6-quart slow cooker, then add the salsa, onion and garlic. Cover and cook on high, 6 hours.
- Remove the meat to a cutting board and shred with 2 forks, discarding the excess fat. Return the meat to the slow cooker and stir in the cilantro.
- Serve the meat in tortillas and top as desired. Serve with lime wedges.
POT ROAST TACOS
Provided by Tyler Florence
Categories main-dish
Time 3h25m
Yield 8 to 10 servings
Number Of Ingredients 24
Steps:
- Preheat the oven to 325 degrees F.
- Sprinkle the chuck roast on all sides with a fair amount of salt. In a large Dutch oven or other heavy pot with a tight-fitting cover, heat the oil over medium-high heat. Add the roast and brown it on all sides, taking the time to get a nice crust on the outside. Remove the roast and set aside.
- Add the onions and garlic cloves to the pot and cook until lightly browned, 3 to 4 minutes. Stir in the ancho powder, cumin and cayenne. Add the crushed tomatoes and the bay leaves, and stir. Return the roast to the pot and add the cilantro. Bring to a boil, then reduce the heat to a simmer. Cover with lid, place in the oven, and cook until the meat is fork tender, about 3 hours.
- Carefully transfer the meat to a cutting board and shred with a knife. Pour the liquid into a blender and puree. Return the shredded meat to the pot, add the pureed liquid, and stir to combine. Add salt and pepper to taste.
- To assemble: Lay some shredded beef on a tortilla, and top with guacamole and salsa. Garnish with cilantro leaves, sliced radishes and cotija cheese.
- Pulse the tomatoes, garlic, red onions, serrano, lime juice, cilantro and some salt and pepper in a food processor. The mixture should be chunky. Add some reserved tomato juice if the salsa is too thick. Drizzle the salsa with olive oil, then cover with plastic wrap and set aside for 30 minutes to allow the flavors to marry.
QUICK-ROASTED SALSA
Provided by Ree Drummond : Food Network
Categories condiment
Time 30m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F.
- Place the tomatoes, garlic, onion, jalapeno and poblano onto a baking sheet. Drizzle with the olive oil and season with salt and pepper. Roast until charred in spots, about 15 minutes. Set aside and allow to cool slightly, about 5 minutes.
- Transfer the roasted vegetables to a blender. Add the lime zest and juice and puree until smooth, being careful not to fill the blender too full. Transfer to a bowl and stir in the cilantro. Taste and adjust the seasoning if needed. Goes great with chips or alongside enchiladas.
SALSA CHUCK ROAST
This roast is outstanding with Spanish rice and refried beans. So good.
Provided by Nancy Allen
Categories Beef
Time 7h10m
Number Of Ingredients 5
Steps:
- 1. Brown meat in skillet in oil on both sides. (5 to 10 minutes) Place in slow cooker.
- 2. Add remaining ingredients to dripping in pan. Simmer 2-3 minutes. Add to slow cooker.
- 3. Cover. Cook on low 7-8 hours. I break it up into serving pieces, it usually falls apart easily. Enjoy!
CROCK POT SALSA ROAST
One morning I had the crock pot ready to go and a roast pulled. Was tired of making my roast "the same old way" so grabbed a jar of salsa and poured it on top. Turned out to be a tasty meal. Very quick and easy to through together.
Provided by bmcnichol
Categories One Dish Meal
Time 9h1m
Yield 8 serving(s)
Number Of Ingredients 2
Steps:
- Put roast in crock pot.
- Pour salsa on top.
- Cook on low 7-10 hours.
- Enjoy!
CROCK POT SALSA POT ROAST
This is an incredibly easy, flavorful pot roast. It takes less than 5 minutes to prepare and cooks all day in your slow cooker. The salsa gives it a wonderful, mildly spicy taste. Leftovers would be great as tacos.
Provided by Reddyrat
Categories Roast Beef
Time 9h5m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Cut excess fat off chuck roast. Rub meat with cumin, chili powder, and garlic powder.
- Put into crock pot and pour salsa over the roast.
- Add an additional half jar of water (6 oz).
- Cook on low for 7-9 hours.
SPICY SHREDDED MEXI BEEF ROAST (CROCK POT)
This is best served in a crusty roll topped with red onion, sliced tomatoes and sour cream! The spicy salsa can be substituted with 1 7-ounce can chipotle sauce if desired. The chipotle sauce and jalapeno chilies can be found in your Mexican section of any major grocery store. Adjust all amounts to taste, I have made this in the past, it is *very* good!
Provided by Kittencalrecipezazz
Categories Roast Beef
Time 8h10m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Place beef roast in a 5-quart crock pot.
- Add in diced tomatoes with juice, spicy salsa (or chipotle sauce if using) jalapeno chilies, onion, garlic, chili powder, honey, salt and cumin.
- Pour in the beef broth; mix with a wooden spoon to combine and season with black pepper.
- Cover and cook on LOW until beef is tender when pierced with a fork (about 8-10 hours, cooking time will vary slightly depending on the size of your roast).
- If desired remove the lid and turn to HIGH for the last 30 minutes to allow the sauce to reduce and thicken.
- Season sauce with more salt if desired.
- Transfer the roast to a cutting board or large platter.
- Shred the meat using two heavy forks.
- Return the shredded meat to the slow cooker; cover and allow to warm.
- Serve in crusty buns.
Nutrition Facts : Calories 337.6, Fat 12.7, SaturatedFat 5.4, Cholesterol 124.7, Sodium 1556.9, Carbohydrate 15.6, Fiber 4, Sugar 8.1, Protein 43.4
SHREDDED SALSA VERDE BEEF (CROCK POT)
If we are watching our carbs very carefully we eat this piled with shredded lettuce, shredded cheese and sour cream. If not we wrap it in flour tortillas (low carb or not) with shredded cheese and have burritos. Or brush the outside of the burritos with butter after they are rolled and bake in a 425 degree oven for 15 minutes for Chimichangas. Then top the burritos or chimichanga2 with shredded lettuce, salsa, sour cream and shredded cheese. Delicious!
Provided by Sooz Cooks
Categories Roast Beef
Time 8h5m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Place roast in crock pot. sprinkle with salt, pepper and garlic salt. Pour salsa verde over roast.
- Cover, and cook on Low for 8 hours. When done, the roast should shred easily with a fork.
Nutrition Facts : Calories 305.3, Fat 22.4, SaturatedFat 9, Cholesterol 78.2, Sodium 702.1, Carbohydrate 2.8, Fiber 0.3, Sugar 1, Protein 21.7
SLOW-COOKER BEEF AND SALSA
And again, the slow cooker proves its near-magical powers with beef. Grab some flour and a jar of salsa, and serve with rice for a warm and zesty dish.
Provided by My Food and Family
Categories Home
Time 5h30m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Sprinkle both sides of meat evenly with flour; place in slow cooker. Top with salsa; cover with lid.
- Cook on LOW 5 to 6 hours (or on HIGH 3 to 4 hours).
- Cook rice as directed on package, omitting butter and salt. Serve with meat.
Nutrition Facts : Calories 420, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 65 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 27 g
CHIPOTLE ROAST FOR TACOS & SANDWICHES
Crock pot recipe. Beware - this is spicy, but is an excellent shredded beef for tacos, sandwiches or enchiladas!
Provided by Denise
Categories One Dish Meal
Time 7h5m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Place chuck roast in large crock pot and sprinkle with the salt and pepper, chili powder and cumin.
- Add the remaining ingredients and simmer on high for 5 hours or on low for 7-8 hours.
- Shred the meat with a fork and simmer on high for additional 10-15 minutes.
- Serve in enchiladas, tacos or on crusty rolls with the juice for dipping.
Nutrition Facts : Calories 364.4, Fat 14.8, SaturatedFat 6.3, Cholesterol 149.7, Sodium 1007.2, Carbohydrate 8.8, Fiber 1.2, Sugar 4.5, Protein 49.4
SALSA BEEF SKILLET
Here's a main dish that's delicious, attractive and economical. It's great with a guacamole salad.
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 4-6 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, brown beef in oil; drain. Add salsa, tomato sauce, garlic, brown sugar and soy sauce; bring to a boil. , Reduce heat; cover and simmer for 2 hours or until meat is tender. Stir in cilantro and lime juice; heat through. Serve over rice.
Nutrition Facts :
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SLOW COOKER BEEF CHUCK ROAST QUESADILLAS RECIPE
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Servings 24Total Time 5 hrs 15 minsCategory Slow CookerCalories 406 per serving
- Heat 2 Tbsp olive oil in a large skillet over medium-high heat until it begins to shimmer, add the chuck roast and brown 3–4 minutes per side. When the roast is browned on both sides, transfer it to the slow cooker.
- Add additional 2 Tbsp olive oil to the skillet and add onion. Cook 3–4 minutes, scraping up any brown bits that are stuck to the bottom of the skillet. Add garlic, cook 1 additional minute then add tomato paste, chili powder, oregano, red pepper flakes, and cumin. Stir into a paste, cook approximately 30 seconds to toast the spices then add the diced tomatoes, beef bouillon and chicken broth. Bring to a boil, remove from heat then pour over the roast.
- Cover and cook on low heat 8–9 hours or 5–6 hours on high heat until it falls apart when pierced with a fork.
- Remove the meat from sauce, shred it into ¼–½" pieces then place it into a large bowl and cover with aluminum foil to keep warm. Remove fat from the top of the sauce. Add just enough sauce to the shredded beef to moisten it. Reserve remaining sauce to serve on the side of the quesadillas.
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- Heat the oil in a large skillet. Add the beef chunks and brown on all sides to caramelize. Remove the meat to the crock of a slow cooker.
- Heat the oil in the pot of your pressure cooker on sauté. Brown the meat in the hot oil, turning to sear all sides. Don’t crowd the meat cubes in the pan; you may need to do this in batches. Transfer the meat to a bowl if you’re using the Instant Pot.
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From beefitswhatsfordinner.com
Cuisine Mexican/LatinCategory SoupServings 8Total Time 9 hrs 30 mins
- Combine Boneless Beef Chuck Roast and all other ingredients except salsa and toppings in 4-1/2 to 5-1/2-quart slow cooker; mix well. Cover and cook on HIGH 5-1/2 to 6 hours or on LOW 8 to 9 hours or until beef is tender. (No stirring is necessary during cooking.)
- Just before serving, stir in salsa; cook 2 to 3 minutes or until heated through. Serve with toppings, as desired.
- This recipe can be made in a 6-quart electric pressure cooker. Place Boneless Beef Chuck Roast and all other ingredients except salsa and toppings plus 1/2 cup water in pressure cooker. Close and lock pressure cooker lid. Use beef, stew or high-pressure setting on pressure cooker; program 22 minutes on pressure cooker timer. Use quick-release feature to release pressure; carefully remove lid. Add salsa and stir together. Serve with toppings, as desired. (This recipe variation was tested in an electric pressure cooker at high altitude. Cooking at an altitude of less than 3000 feet may require slightly less cooking time. Refer to the manufacturer’s instructions.)
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- Place chuck roast into bottom of slow cooker on high heat. Top evenly with Ranch Dressing Seasoning Mix then pour half of the salsa verde on top. Save half of salsa for after beef is shredded. Close lid and let cook on high for 5 hours or on low 8-12 hours.
- When tender, remove roast from slow cooker and transfer to large plate. With two forks, de-fat and shred into desired sized pieces. Drain liquid in slow cooker. Either discard or save for later. Place shredded beef back into slow cooker and pour in remaining salsa that was saved. Cover with lid and simmer on low heat until ready to serve.
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- Place roast in large (6 quart) slow cooker and cover with ranch seasoning. Pour salsa over ranch seasoning.
- When the roast is done, remove any fat and begin shredding the roast with the tines of two forks. When you have shredded all the beef let it sit in the sauce mixture to soak up all the goodness before plating.
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