Most weekends should be relaxing, but you and I know they usually are not. Like last Saturday, I had to man a scout cookie sale, and get my daughter to a doctor appointment in between. By the time we got home, it was practically dinner time.
On those crazy weekends, slow cookers are a miracle. This wonderful, easy dish is hearty and spicy. I adapted it from a great food blogger, the Noble Pig. She made this for a taco night. I wanted more of a meal with it, and served it over rice. The rich gravy gets soaked up by the rice, and it is just delicious. I got up early and got this going my mid morning. And finished this up an hour and half before dinner time. We did use the left overs for an easy taco night later in the week, another easy dinner solution. So this is kind of a two for one!
Western Ranch Style Chuck Roast over Mexican Rice
Adapted from noblepig.com
Ingredients:
1 28 oz can of red enchilada sauce
half a cup of water
3 teaspoons of “Better than Bouillon” paste or three beef bouillon cubes
2 tablespoons of chili powder
1 tablespoon of ground cumin
1 teaspoon ground Ancho chili powder
1 tablespoon of dried Mexican oregano, rubbed in your hands
2 teaspoons of onion powder
1 teaspoon of garlic powder
1 teaspoon of fresh ground pepper
1 4-5 pounds chuck roast, trimmed of excess fat
for finishing:
1/8 cup of chili powder
1/4 cup of masa harina
a box of Mexican rice rice blend, cooked according to package directions
Directions:
In a slow cooker add enchilada sauce and pour the water in the can and draw the rest of the sauce out of the can. Add the seasoned water into the slow cooker as well at the bouillon, the chili powder, the cumin, oregano, onion powder, garlic powder, black pepper and mix.
Next add the chuck roast into the sauce mixture and cover and cook on low for seven hours.
After seven hours the meat should be very fork tender. Carefully pull out and shred with a fork and a knife.
Skim the sauce remaining in the slow cooker of fat. Return the defatted sauce back to the slow cooker and turn up to high. Add the following to the sauce: 1/8 cup of chili powder and 1/4 cup of the masa harina. Stir. Add the shredded beef back into the slow cooker and cover. Return the slow cooker back to low and cook for one more hour.
Prepare Mexican rice according to package directions.
Serve over Mexican rice and have a light salad along with the meal.
You’ll have leftovers which we used on a taco night later in the week, with avocado, lettuces, sour cream and salsa.
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