Slow Cooker Pot Roast Fajitas
we are heading into the in-between seasons when autumn feels *so* close, but yet so far away with the sweltering temperatures. these slow cooker pot roast fajitas are the perfect fusion of comfort food meets simple and fresh. it’s an effortless dinner that your entire family will enjoy. hopefully, it will be added to your go-to dinner rotation line up.
slow cooker pot roast fajita ingredients:
here is the ingredient line up…
- chuck roast: the classic pot roast cut of meat. You can either use one large roast or two smaller roasts, ideally equally 4 pounds total.
- spices: I season the chuck roast with plenty of salt and pepper and convenient beef fajita or taco seasoning.
- fajita veggies: red onion, red bell pepper, yellow or orange bell pepper and green bell pepper or poblanos form the fajita veggies.
- garlic: gives the taco filling depth of flavor.
- fresh lime juice: brightens the rich flavors in the meat mixture.
- taco fixings: like your favorite tortillas, fresh cilantro, queso fresco and lime wedges bring these tacos to the next level.
how to make:
the slow cooker does 95% off the work in this simple and delicious recipe. begin by drying off the chuck roast well and seasoning it with salt, pepper and beef fajita seasoning. brown the pot roast on all sides then transfer to the slow cooker. To the sam pan, add the fajita onions and peppers to saute. Stir in garlic and lime juice to deglaze the pan.
Add veggies atop the chuck roast then it’s ready to go! slow cook on HIGH for 4-5 hours or low for 8 hours. when the roast is fork tender, transfer it to a sheet pan and shred the meat while removing any fat or gristle. add the shredded beef pack to the slow cooker with the veggies and jus. serve mixture in warmed tortillas with queso fresco, fresh cilantro and limes. you will love it!
menu ideas:
these slow cooker pot roast fajitas can be so diverse at meal time. below are some menu option ideas to consider.
- weeknight family dinner: serve this braised fajita meat atop your favorite tortilla chips with black beans, fresh cilantro and shredded pepper jack. broil until melty then top nachos with diced avocado, sliced cherry tomatoes, scallions and more cilantro.
- meal prep: make these fajitas and store in the fridge to use in tacos, burrito bowls and atop salads throughout the week.
- family birthday party: make a build-your-own taco bar with this braised fajita meat, grilled chicken, pico de Gallo, grilled corn, guacamole, warm tortillas and refried beans to mix and match your ideal taco toppings.
Slow Cooker Pot Roast Fajitas
Ingredients
- 3-4 pounds boneless chuck roast
- 1.5 teaspoons mineral salt divided
- 3 teaspoons beef fajita or taco seasoning divided
- 1 teaspoon avocado oil
- 1 red onion sliced thinly
- 1 red bell pepper sliced thinly
- 1 green bell pepper or poblano sliced thinly
- 1 orange or yellow bell pepper sliced thinly
- 3 Tablespoons fresh garlic minced
- 20 grounds of freshly-cracked black pepper
- 1 large lime plus more wedges for serving
- tortillas, queso fresco and cilantro, for serving
Instructions
- Dry off the chuck roast very well with paper towels on all side. Season with 1 teaspoon of the salt and 2 teaspoons of the fajita seasoning, rubbing all over.
- Heat a large saute pan over medium-high heat for 3-4 minutes. Add avocado oil, followed by the chuck roast. Brown on all sides for 3-4 minutes until browned, turning down heat as needed. Transfer meat to a slow cooker.
- Add onions and peppers to the same hot pan followed by remaining seasonings and salt and the black pepper.
- Saute for 2-3 minutes to deglaze bottom of pan.
- Add garlic and lime juice then stir. Transfer vegetables atop pot roast and cover slow cooker.
- Cook on HIGH for 4.5 hours or LOW for 8 hours until roast is fork tender.
- Transfer pot roast to a sheet pan and shred to your liking- discard any fat or gristle. Return shredded beef to slow cooker with cooked veggies and jus.
- Serve fajita filling in warmed tortillas topped with cooked vegetables, queso fresco, fresh cilantro and limes.
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