Slow Cooker Mexican Picadillo

Name: Slow Cooker Mexican Picadillo
Prep time: 10 min
Cook time: 450 min
Total time: 465 min
Yield: 8
Cuisine: Mexican
Ingredients: 2 lb Chuck Eye Roast (2 lb Chuck-Eye Roast); 2 tbsp Extra Virgin Olive Oil (2 tbsp olive oil extra virgin); 15 oz Tomato Sauce (15 oz tomato sauce); ½ cup Beef Broth (1/2 cup beef broth); 1 tsp Beef Bouillon (1 tsp Better Than Bouillon beef bouillon); 16 oz Yukon Gold Potato (16 oz Yukon gold potatoes peeled and chopped into cubes); 3 pieces Carrot (3 large carrots peeled and chopped); ½ piece Yellow Onion (1/2 large onion chopped); 4 cloves Garlic (4 cloves garlic minced); ½ cup Golden Raisins (1/2 cup golden raisins); 1 tbsp Jalapeño (1 tbsp pickled jalapeños diced and drained of juice + 1 jalapeño sliced); 1 tsp Cumin Seeds (1 tsp cumin seeds); 1 tsp Chili Powder (1 tsp Mexican chili powder); 1 tsp Table Salt (1 tsp salt); 1 tsp Black Pepper (1 tsp pepper); 3 sprig Cilantro (3-4 sprigs cilantro chopped — up to 4); 0 pieces Sour Cream (sour cream)

Slow Cooker Mexican Picadillo - Main Course (Mexican)

465 minMexican

Servings8

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Egg Free

Ingredients

For 8 servings

Chuck Eye Roast2 lb · 2 lb Chuck-Eye Roast
Extra Virgin Olive Oil2 tbsp · 2 tbsp olive oil extra virgin
Tomato Sauce15 oz · 15 oz tomato sauce
Beef Broth½ cup · 1/2 cup beef broth
Beef Bouillon1 tsp · 1 tsp Better Than Bouillon beef bouillon
Yukon Gold Potato16 oz · 16 oz Yukon gold potatoes peeled and chopped into cubes
Carrot3 pieces · 3 large carrots peeled and chopped
Yellow Onion½ piece · 1/2 large onion chopped
Garlic4 cloves · 4 cloves garlic minced
Golden Raisins½ cup · 1/2 cup golden raisins
Jalapeño1 tbsp · 1 tbsp pickled jalapeños diced and drained of juice + 1 jalapeño sliced
Cumin Seeds1 tsp · 1 tsp cumin seeds
Chili Powder1 tsp · 1 tsp Mexican chili powder
Table Salt1 tsp · 1 tsp salt
Black Pepper1 tsp · 1 tsp pepper
Cilantro3 sprig · 3-4 sprigs cilantro chopped — up to 4
Sour Cream0 pieces · sour cream

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Steps

1Heat olive oil in a large skillet over medium-high heat. Add roast and brown on both sides, about 2-3 minutes total.
2Transfer roast to the slow cooker, along with juices from the pan.
3Peel and chop the potatoes and carrots. Then chop the onion and garlic. Add chopped vegetables, onions, garlic, jalapeños, raisins and spices to the slow cooker.
4Whisk together the tomato sauce, beef broth or stock, and beef bouillon concentrate. The bouillon adds so much flavor. Don't leave this out! Next, pour the sauce mixture on top.
5Cover and cook on LOW for 7 1/2 to 8 hours or on HIGH for 3 1/2 to 4 hours until roast shreds easily with a fork. Remove the roast and shred the beef. Add beef back to the slow cooker, stir and serve.