Slow Cooker Pot Roast Fajitas
These Slow Cooker Pot Roast Fajitas are the perfect easy weeknight taco dinner that the entire family will love.
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.