Slow Cooker Mexican Picadillo

A slow cooker beef recipe for Mexican Picadillo made with tender chuck-eye roast, carrots, potatoes, onions, beef stock, tomato sauce, and traditional picadillo spices.

Course Main Course

Cuisine Mexican

Prep Time 10

Cook Time 7 30

Total Time 7 45

Servings

Calories 340kcal

Author Amee

Equipment

slow cooker

Ingredients

2 lb Chuck-Eye Roast
2 tablespoon olive oil extra virgin
15 oz tomato sauce
½ cup beef broth
1 teaspoon Better Than Bouillon beef bouillon
16 oz Yukon gold potatoes peeled and chopped into cubes
3 large carrots peeled and chopped
½ large onion chopped
4 cloves garlic minced
½ cup golden raisins
1 tablespoon pickled jalapeños diced and drained of juice
1 teaspoon cumin seeds
1 teaspoon Mexican chili powder
1 teaspoon salt
1 teaspoon pepper
*optional garnishes:
3-4 sprigs cilantro chopped
sour cream
1 jalapeño sliced

Instructions

Heat olive oil in a large skillet over medium-high heat. Add roast and brown on both sides, about 2-3 minutes total.
Transfer roast to the slow cooker, along with juices from the pan.
Peel 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.
Whisk 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.
Cover and cook on LOW for 7 ½ to 8 hours or on HIGH for 3 ½ 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.

Nutrition