Description
A delicious slow-cooked beef chuck roast served with a fresh cabbage slaw and avocado salsa, perfect for a hearty meal.
Ingredients
Scale
- 3 lb. beef chuck roast
- 1 T Kalyn’s Taco Seasoning
- 2 tsp. olive oil
- 2 cans (4 oz. can) diced green chiles with juice
- 1 small head green cabbage
- 1/2 small head red cabbage
- 1/2 cup thinly sliced green onion
- 6 T mayo
- 4 tsp. fresh squeezed lime juice
- 2 tsp. Green Tabasco Sauce
- 2 large avocados, diced
- 1 medium Poblano (Pasilla) pepper, diced very small
- 1 T fresh-squeezed lime juice
- 1 T extra-virgin olive oil
- 1/2 cup finely chopped cilantro
Instructions
- Trim all visible fat and any undesirable parts from the chuck roast and cut it into thick strips.
- Rub strips of beef with the taco seasoning. Heat the oil in a large, heavy frying pan and brown the beef well on all sides.
- Put the strips of browned beef in the slow cooker and pour in the diced green chiles and juice from the cans.
- Cook on high for 3-4 hours, or until the beef shreds apart easily.
- When the beef is done, use a large slotted spoon to remove it to a cutting board, leaving the liquid in the slow cooker. Shred the beef apart with two forks and put it back in the slow cooker to absorb the liquid and keep warm while you make the cabbage slaw and salsa.
- Cut the cabbage into very thin strips. Slice the green onions.
- Whisk together the mayo, lime juice, and Green Tabasco Sauce to make the dressing. Then put the cabbage and green onions into a bowl and toss with the dressing.
- Peel and cut up the avocado, toss with the lime juice. Finely chop the cilantro and Poblano chile and add it to the avocado. Drizzle in the olive oil and gently toss again.
- To assemble the bowl, put a layer of the slaw, then a generous amount of the spicy beef, topped by a couple of spoonfuls of the avocado salsa.
- If this makes more than you’ll eat at one time, only dress the amount of cabbage you’ll be using. Refrigerate the ingredients individually and then warm the beef and toss the cabbage with the dressing when you want to eat the leftovers.
Notes
- Consider using your favorite Southwestern spice blend if you don’t have Kalyn’s Taco Seasoning.
- Adjust the amount of lime juice and Green Tabasco Sauce in the dressing according to your taste.
- Homemade beef stock can be made from the scraps trimmed from the chuck roast.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 6 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 70 mg