Slow Cooker Jalapeno Beef Recipes

SLOW COOKER JALAPEñO POT ROAST

Steps:

• Gather the ingredients.
• Place meat in slow cooker or crock pot. Add peppers, onion, garlic, salt, black pepper, and vinegar.
• Cover and cook beef on low 8 to 10 hours or until it is very tender.
• Remove beef to a platter and shred for sandwiches, tortillas, or served with rice or potatoes.

SLOW COOKER BRISKET WITH GOLDEN ALE GRAVY & HORSERADISH MASH

Steps:

• Season the brisket all over with salt and pepper. Heat the vegetable oil in a frying pan (or use the sear function on your slow cooker) and sear the meat all over until browned. Transfer to a plate. Add another drizzle of oil, if needed, and fry the onions with a pinch of salt until lightly golden, about 12 mins. Sprinkle over the flour, stir until well-mixed, then pour in the ale and scrape the bottom of the pan to pick up any browned bits. Tip everything into the slow cooker (if using a frying pan).
• Add the yeast or beef extract, sugar and vinegar, then the beef and herbs. Top up with stock until the brisket is just over half submerged. Cover and cook for 7-8 hrs on low until tender. Remove the meat from the slow cooker and cover to keep warm. Use the reduce or simmer function on your slow cooker and simmer for 10-15 mins until the gravy has thickened to your liking. If your slow cooker doesn't have a simmer function, pour the gravy into a pan and simmer on the hob until thickened. Add a pinch more salt, sugar or a dash more vinegar if needed. If you like your gravy to be extra-thick, mix the cornflour with a splash of cold water, then add to the pan and bubble for a few minutes.
• Just before you remove the meat from the slow cooker, start on the mash. Cook the potatoes in a pan of boiling salted water for 20 mins until very tender when pressed. Drain and steam-dry for a few minutes before mashing with the horseradish, butter and crème fraîche. Scatter with parsley to serve. Cut the brisket into wedges and serve with the gravy and mash.

CROCKIN' GOOD SHREDDED JALAPENO BEEF ROAST

Steps:

• 1. Place roast in bottom of slow cooker. Add garlic, onion and spices to top of roast.
• 2. Pour peppers and tomatoes on top of spices and then pour broth over tomatoes.
• 3. Set on low and slow cook for 8 hours.
• 4. Allow roast to cool to lukewarm about 20 minutes. Transfer to a cutting board and shredd using 2 forks.
• 5. Fold up in a soft tortilla, use in tacos, burrito's, enchiladas, beef sammies, salads, or, make a gravy and serve over rice, pasta or potatoes.
• 6. A nice breakfast dish. Creamy Cheesy grits, shredded roast, fried egg, crumbled bacon and leftover sauce from this wonderful recipe: https://www.justapinch.com/recipes/main-course/other-main-course/mr-petes-southern-shrimp-and-cheesy-grits.html Recipe for grits also in same link
• 7. Serve over rice topped with a mushroom gravy. I added sauteed onions and peppers to the shredded meat and heated in skillet over medium heat until good and warm. I made gravy using McCormicks "Au Jus Gravy" mix, adding 3 talblespoon all-purpose flour to mix and 3 cups of water (directions on back of mix).

JALAPENO POT ROAST

Steps:

• Place the meat in the crockpot.
• Add remaining ingredients.
• Cover and cook on low 10 to 12 hours.

SLOW COOKER FAJITAS

Steps:

• Place peppers and onion in a 5-qt. slow cooker. Top with beef. Combine water, vinegar, lime juice and seasonings; pour over meat. Cover and cook on low until meat is tender, 8-10 hours., Using a slotted spoon, place about 3/4 cup meat mixture down the center of each tortilla. Top with salsa, cheese and cilantro; roll up.