Description
This delicious slow cooker beef chuck roast is seasoned with taco spices and 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.) 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 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.
- Put the cabbage and green onions into a bowl and toss with the dressing.
- Peel and cut up the avocado, place in a bowl, and toss with the lime juice.
- Finely chop the cilantro and the 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.
Notes
- You can use your favorite Southwestern spice blend if you don’t have Kalyn’s Taco Seasoning.
- For a pressure cooker or Instant Pot version, refer to additional directions below.
- Adjust lime juice and Green Tabasco to taste in the salad dressing.
- If you have leftovers, only dress the amount of cabbage you’ll be using at a time.
- Refrigerate ingredients individually and warm the beef when ready to serve.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 bowl