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Copy LinkSlow Cooker Hot Pepper Beef
Servings: 6
Total Time: 8 hours
Ingredients
1 TBSP olive oil
1 tsp garlic powder
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
1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. Serve the beef and peppers with the steamed rice.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. Serve the beef and peppers with the steamed rice.
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