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Ingredients
- 2 lb. boneless beef chuck roast, cut into 1 inch cubes
- 1 tsp. salt
- 2 Tbsp. Vegetable oil
- 1 Tbsp. Chili powder
- 1 6oz. can tomato paste
- 2 Cups beef broth
- 1 small white onion, chopped
- 1 8oz can tomato sauce
- 1 tsp. ground cumin
- 1/2 tsp. pepper
- 1/2 to 1 jalapeño pepper, sliced
Details
Preparation
Step 1
Sprinkle beef with salt and cook in batches in hot oil in a Dutch oven on medium high heat until browned. Remove beef, reserve drippings in Dutch oven. Add 1 Tbsp chili powder, cook stirring constantly for 2 minutes. Add remaining ingredients and stir, scrapping bits from bottom of Dutch oven. Pour beef and tomato mixture into a 4 1/2 qt. slow cooker. Cook on high for 4 hours or on low for 6 hours (or until beef is tender) serve warm in tortillas with Mexican slaw (I shred beef and mix sauce in)
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