Description
A delicious and hearty beef chuck roast served with a fresh cabbage slaw and avocado salsa.
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 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.
- 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. Toss the cabbage and green onions into a bowl with the dressing.
- Peel and cut up the avocado, place it in a bowl, and toss with the lime juice. Add chopped cilantro and diced Poblano chile, drizzle in the olive oil and gently toss.
- To assemble the bowl, put a layer of slaw, then a generous amount of spicy beef, topped by spoonfuls of avocado salsa.
- Serve with extra Green Tabasco for those who want a little more heat.
Notes
- This recipe can be adjusted for additional beef stock for Pressure Cooker / Instant Pot version.
- If making leftovers, only dress the amount of cabbage you’ll be using. Refrigerate ingredients separately.
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg