Slow Cooker Tomatilla Beef

This has quickly become a go-to dinner recipe for our household. The tender, flavorful chuck roast is as good over rice as it is tucked into corn tortillas. I get a little help from Herdez cooking sauce, but in a pinch any salsa will do. Chuck roast, which is widely used for pot roasts, cooks down in the crock pot beautifully. The fat renders and the meat becomes fork-tender. 

slow cooker tomatilla beef

Slow Cooker Tomatilla Beef

Serves 6

Ingredients

  • 2 lbs, beef chuck roast, cubed into 2 inch pieces
  • 1 onion sliced
  • 4 cloves garlic
  • 1/4 cup Herdez "Tomatilla Verde" Cooking Sauce
  • 1 tablespoon ground cumin
  • salt
  • pepper
slow cooker tomatilla beef

Directions

Preheat large skillet over medium high heat. Remove excess moisture from cubed beef with paper towels. Liberally salt and pepper the beef. In two to three batches, brown beef in skillet. Do not crowd the pan! Remove beef to slow cooker/crock pot as you brown it. 

Add the sliced onions and garlic to the pan and saute 5-8 minutes, until onions are translucent. Add the onions and garlic to the slow cooker, pour in tomatilla cooking sauce and cumin and stir to combine. Cook on low for 9 hours. 

Remove beef, onions and garlic and allow to rest 10-15 minutes before serving. Pour cooking juices into a gravy strainer and remove excess fat. Reserve juice for serving with the beef. Serve over rice and beans or in corn tortillas.

slow cooker tomatilla beef

Glazed Corned Beef

Here's a family recipe that never fails to put a smile on my face. It's a simple technique that relies heavily on one of my favorite kitchen gadgets-my slow cooker. The two-ingredient glaze recipe comes from my mom, who learned it from hers. You could play around with the mustard (grainy, dijon, etc.), but try French's classic first, it's delicious.

glazed corned beef

Glazed Corned Beef

Let your slow cooker do all the hard work for you!

Let your slow cooker do all the hard work for you!

Recipe courtesy of my mom, serves 4

Ingredients

  • 2 lb. cured brisket 
  • water
  • 4 bay leaves
  • 1 tablespoon all spice, whole
  • 1 tablespoon black peppercorn, whole
  • 1/4 cup French's yellow mustard
  • 1/3 cup brown sugar, lightly packed

Directions

Remove cured brisket from package, rinse under cold water and place in slow cooker. Add seasoning package that comes with brisket, plus bay leaves, all spice and peppercorns. Cover brisket with cold water, plus one inch. Set slow cooker to low for 9-10 hours.

Once cooked, remove brisket from the slow cooker. Let rest for 15 minutes. In the meantime, preheat oven broiler to high. Adjust oven rack so that brisket sits about 5-6 inches below the coils. Mix yellow mustard with brown sugar in a small bowl.

Put the rested brisket on a foil-lined sheet pan. Spread glaze evenly over the brisket with a spoon and place under the broiler until glaze is starting to bubble and brown, 8-12 minutes. Let rest for 5 minutes, then slice and serve.

The glazed beauty right from the broiler.

The glazed beauty right from the broiler.