Shredded Beef Fajitas
Delicious crock pot fajitas is a simple recipe for busy and on the go individuals. A loved classic recipe with adjustments to adapt for freezer bag meals to enjoy a slow cooked meal everyone will love.
Equipment
- Crock-pot
Ingredients
- 1.5 lbs Beef Chuck Roast
- 1 Large Onion (Vidalia) Peeled and diced
- 1.5 Cup Red Pepper Diced
- 1 14 oz can Diced Tomatoes drained
- 1 Cup Beef Broth
- 2 Tbsp Minced Garlic
Instructions
- Cut Beef Chuck roast into 4-6 chunks. Add Onion, Bell Peppers, Tomatoes, Beef bouillon/Brothand garlic to a large freezer size bag. Add 1 cup water if you use beef bouillon. Gently squeeze freezer bag for all ingredients to incorporate. Remove any air from freezer bag and seal tightly.
- Note: if choosing to use chorizo, pinch into small balls and add to freezer bag mixture last.
- Cooking Instructions:CROCKÂ POT/ SLOW COOKERFrom frozen state remove contents into crock-pot/ slow cooker and add 2/3 Cup water. Cook onHIGH for 4-5 hours or on LOW for up to 7 hours.Thawed or freshly made add ingredients into Crock-pot/ slow cooker. Cook on HIGH for 3-4hours or on LOW for 5-6 hours until meat is easily able to shred with fork.
- Serving instructions:Serve while hot. Spoon meat and veggie mixture on plate along side rice and pinto beans. Bestserved with flour or corn tortillas. Optional: spoon mixture over white rice and garnish with freshcilantro.
Notes
www.jessroderick.com