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Slow Cooker Hot Pepper Beef
Beef chuck roast slow cooked with mix of spicy fresh peppers and served over steamed jasmine rice.
servings: 6
total time: 8 hours
recipe by: Frankie
Ingredients
- 1 TBSP olive oil
- 1 tsp granulated garlic
- salt & freshly ground black pepper
- 2 1/2 pounds boneless beef chuck roast
- 2 serrano peppers, sliced
- 2 jalapeno peppers, sliced
- 2 poblano peppers, sliced
- 1/4 cup red wine vinegar
- 1 1/2 cups uncooked jasmine rice
- 2 1/4 cups water
Directions
- In a small bowl mix together the olive oil, garlic powder, 1 tsp salt, and 1/2 tsp ground black pepper. Rub the seasoning mix all over the beef.
- Heat a dutch oven or large saute pan over medium-high heat. When the pan is hot sear the beef until well browned on all sides, 3 to 4 minutes per side. Transfer the seared beef to a 6-quart slow cooker.
- Add the peppers and vinegar to the pan and use a wooden spoon or spatula to scrape the bottom of the pan to release any stuck on bits.
- Transfer the peppers into the slow cooker over top of the beef. Place a lid on the slow cooker and cook on LOW until beef is tender, 7 to 8 hours.
- MAKE THE RICE ABOUT 30 MINUTES BEFORE THE BEEF IS DONE: Stir together the rice and water in a medium-size sauce pan and bring to a boil over medium-high heat. Cover the pan and reduce the heat to medium-low. Simmer over medium-low heat, WITHOUT REMOVING THE LID, for 10 minutes. After 10 minutes turn off the heat and let the rice sit, KEEPING THE LID ON, for 15 more minutes.
- Turn off the slow cooker and shred the beef while in the slow cooker using two forks. Stir to combine and season with salt & pepper to taste.
- Serve the beef and peppers with the steamed rice.
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