Without a doubt, the most popular recipe on this website at the time of this writing is Crock Pot Chicken Fajitas. You all love it…and that’s how a lot of you found me. Well, we like it here at the Myers house too – but let me just tell you something, sometimes a girl needs beef. Okay, so maybe sometimes it’s just me. But I need beef. It makes my life better. It makes me want to be a better person. It makes me want to eat a second helping.
That is one beautiful hunk of meat right there. Come to mama! It’s likely that I have this fascination with beef because my Daddy is a cattle farmer – I’ve grown up with beef. Any type of beef I wanted – steak, loin, hamburger…you name it.
The beautiful part about this new fajita recipe is that you can use any cut of beef roast that you have. It just so happens that I used Rib Roast for this. What does that even mean? Heck if I know – I just know it means beef. It’s what’s for dinner…give me the beef, baby.
Go ahead and pop that roast down into your crock. I used a 5 quart…it’s my favorite size. I wish a 5 quart was also my favorite size in pants. *Dreaming*
For this recipe, I made my own “fajita” seasoning to rub on the beef. There’s just something about a dry rub on a roast that makes me slobber. Wet marinades are good – dry rubs are better. That’s my opinion…and my opinion is always right. Can someone please relay that message to Barry?
The thing is we’re not going to rub. We’re just going to sprinkle. I’m a total conundrum.
Just like with the Chicken Fajitas, we’re going to use three sliced sweet peppers and one sliced yellow onion. It works great. However, sometimes I don’t have peppers. BUT, I always keep a fajita mix in my freezer. It’s sold in the frozen section of the grocery store with all the other veggies. It’s a miracle mix and it means I can have fajitas any time I want them. Amen. You can substitute a 14 ounce bag of fajita veggies for the fresh ones.
I’m also throwing in a can of diced green chilies – because I like to live on the edge.
Since your roast is already in the crock, places your veggies around the edge and some on the top of the roast. Sprinkle everything with the seasoning and then spoon the chilies over the top. Give it a good squirt of lime juice. Fajitas need lime juice. It’s a fact.
Cover and cook on low for 8 hours. If you’re staying at home, have snacks ready. I always seem to eat more when I’m using my crock pot. I have to smell that stuff cooking all day and it drives me nutso. I eat all day because I keep convincing myself I’m hungry. Of course, I am nursing…so I can eat whenever I want. That’s my story and I’m sticking to it.
When the beef is done, remove it from the crock and shred it with two forks. I’ve been told you can do this in the food processor…but I don’t want to dirty mine up when I’ve already dirtied the cutting board – using two forks means less for me to wash. A victory!
You might want to drain the juice a bit from the crock. I used a measuring cup to do this. I don’t know how much to tell you to take out. I took out most of mine, but left a little to soak up in the beef. Yum. Soaking beef. Hallelujah!
Return the meat to the crock and stir it around in the veggies and remaining juice. Look at that beautifulness. I’m slobbering RIGHT NOW. I can’t say no to the beef…and I’ve smelled it cook all day long. I won’t tell you how many taste tests I had before Barry came home. I’m nursing, remember???
As usual, this is what we eat with our fajitas: lettuce, tortillas, sour cream, cheese, and salsa. You can add some black beans if you like.
Serve some basmati rice on the side and you’ll have a happy family. I know, because mine was…even my Daddy, and he’s just a meat and potatoes man. This is miracle food.
Beef. It’s what ‘s for dinner.
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Crock Pot Beef Fajitas
- 2 ½ pound beef roast (I used rib roast, but any cut will do)
- 4 ounces diced green chilies
- 3 sweet peppers sliced
- 1 yellow onion sliced
- **In lieu of the fresh veggies you could use a 14 ounces bag of frozen fajita vegetables**
- 3 tablespoons chili powder
- 3 teaspoons cumin
- 2 teaspoons salt
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon pepper
- Squirt of lime juice
- Tortillas
- Fajita Fixings: sour cream, cheese, salsa, lettuce, etc.
- Place the roast in the bottom of your crock. Place vegetables around the sides of the roast.
- In a small bowl, combine the chili powder through pepper. Stir well. Sprinkle over meat and veggies.
- Spoon chilies over top. Give it all a good squirt of lime juice. Cover and cook on low for 8 hours.
- Remove meat from crock. Shred with two forks. Drain juices from crock, leaving a small amount. Stir beef back in.
- Serve beef on tortillas with desired sides.
If you like this post and love your slow cooker, you’ll likely enjoy my posts of 100 Days of NO Processed Meals: Crock Pot Style and 100 Crock Pot Dessert Recipes as well. And while I’m thinking of what you might like, I’d bet you’d enjoy my books: Keep Crockin’: A Poorganic Slow Cooker Cookbook and Crock On: A Semi-Whole Foods Slow Cooker Cookbook – both are available in print or as eBooks. 😉 Shameless book plug.
How many does it serve?
I would say 8.
Sounds delicious and healthy. I’m going to try it this week.
I hope you love it!
You don’t need to add water to the pot before cooking? Just the beef and veggies and some lime juice? I’m new to crock pot cooking. Thanks,
The veggies will create enough moisture for ya. 🙂 Good luck!
I tried the beef fajitas last night. So good ! Thank you for sharing your recipes!
I tried the chicken fajitas last week. It was so easy and so good. My family loved it! Now I’m going to try the beef fajitas. Can’t wait for dinner!
Hello! I just found your site. Thanks for all the great recipes! Quick question about the veggies here – do you find that they get really soft cooking in the crockpot the full time? If one wanted crispier veggies would you recommend just putting them in halfway? Thanks!
Yes, they get very soft…which is friendly for my kiddos. You could add them half way, but they will still be fairy soft. Instead you could saute to your desire and stir in at the end. 🙂
Hi Stacy! I just came across your site and the Beef Fajitas are cooking as I write; I came across a dish with Shrimp and the slaw with carrots, cabbage, terriaki sauce; I thought I printed but must not have and cant find recipe again was it one of yours? Thanks
No, it’s not mine. You might find it in the 100 Days of Crock Pot recipes though. 🙂 I’m not a shrimp fan. It makes me shiver.
Can you use beef tips instead of roast?
Sure! It’s just a great way to cook a roast, which can sometimes be a tough cut of meat. 🙂
I found this online somehow, and boy, am I glad I did! I made this for my family yesterday and it was a hit. Delicious!
I’m so glad to hear that!
Hoping this works with frozen meat in 4ish hours on high…whoops!
I hope it worked too – cooking frozen meat isn’t my fave. 🙂
This was absolutely amazing. Thank you!
It’s in my crock-pot and we’re eating that tomorrow night!
What if I rolled some in a tortilla and froze them? You think that would be good?
Sounds good! I’m not sure how the tortillas + meat would reheat, but you could freeze them separately and it should work to combine them when they thaw.
What if your roast is frozen? Should you thaw first? Also, what about browning/searing the roast before putting it in the crock? Thanks
Yes, I always thaw meat before putting it into the crock. I know some people don’t, but I am always afraid of not reaching the heating point fast enough that way.
You can always brown before adding to the crock – I have just never bothered with that. 🙂
Delish!! Husband isn’t so big on peppers so I sliced them all up but put half in the beef crockpot and the other half in the chicken fajita crockpot. Kept the spices the same and added the black beans and diced tomatoes with green chilis that one other cook suggested!! Had more than we could eat for supper so froze the rest in crock pot shaped meal size containers and have some yummy meals for another day!! I put them in the crock frozen on “keep warm” in the morning and they are hot when we get home from work. Everything is cooked so there should be no botulism worries! Couldn’t be any easier!! Your website is fantastic!!
I love freezing leftovers!!!
This recipe turned out GREAT with elk steaks. Usually they turn out tough, but not at all cooked this way! I have a whole freezer full of wild game thanks to hubby’s new job and I’ll be searching your site to see what else I can try! Thanks.
Wonderful! We do a lot of venison here. 🙂
Kids didn’t like this one.
I like this recipe and I really want to make it with chicken. My family wont eat chicken with the bone in, so I am trying to figure out how many chicken breasts to use.
I actually have a chicken fajitas recipe. It’s found here: http://www.stacymakescents.com/fix-and-forget-friday-crock-pot-chicken-fajitas
Is there a trick to shredding beef? Every time I make it in the crock pot I have a hard time with it and it takes me forever….
I use two forks and it works pretty well. I know some people shred meat using their stand mixers.
How many servings is this recipe?
Depends on appetite. 🙂 At least 6.
In the crockpot right now. Can’t wait to try! Thanks for the recipe!
Enjoy!!! 🙂
I made this for dinner tonight – omgosh – THANK YOU. I kept to your recipe almost exactly except I used a package of organic grass fed beef sandwich steaks – crock potted until they fell apart. My dh bought rotelo tomatoes with green chiles instead of the chiles but we threw them in anyway. I also put in 1/2 can black beans & mixed the other 1/2 with the rice on the side. The liquid I drained off the beef/vegetables was so exquisite I am saving it to use as the liquid next time I make chili. I put a little butter in a pan & heated the tortillas before we overfilled & devoured them. Topped with medium salsa, sour cream, shredded cheddar, and shredded lettuce. We were in fajitas heaven tonite & want to try the chicken too. THANK YOU AGAIN. YUM.
LOL This comment made me giggle….any time I read “almost exactly except” I think about Barry’s aunt who never follows my recipes. LOL I’m glad you enjoyed them!
Recipe looks great…can’t wait to try.
One thing before I do, you mention there is a lot of sauce at the end of cooking, I was wondering where this comes from as I am a little concerened that the beef will dry out whilst cooking as there is no stock/broth in the recipe?
When you cook something in a crock pot,, it doesn’t have the opportunity for any moisture to escape – so anything with a water count (vegetables) breaks down and results in liquid. 🙂
Could you use pork?
Sure! 🙂
Okay, I blame you. I had to go out and get a second crock pot. HAD. TO. And , of course, it’s all your fault, because you keep posting such wonderful crock pot recipes when I’m using my crock pot for something else, like making bone broth or something else that requires the all day use of the ONE crock pot. Ahem.
Fortunately, new crock pot fit into the budget 😉 Lucky me!
I can accept that blame with grace and dignity. 🙂 🙂
Mrs. Stacy,
I am cooking Turkey Legs in the crock pot right now, and I am a newbie to crock pot cooking. I saw this post, and it makes me want to make another meal using my crock pot. My mouth is watering. Do roasts ever go on sale? When is the best time of week to buy them? My husband is the grocery shopper in our house. He likes to get good deals. Thanks for another meal idea for my family.
Yes, roasts do go on sale – but I’m not an expert at buying them. 🙂 My Daddy is a cattle farmer, so I get all my beef from him. BUT, I have regularly seen them marked down at the grocery. Get your husband to ask the meat department when they mark down their meats – what day and time. Then you could send him then for the best deals. 🙂 The only thing wrong with it is that the date is getting close on it – simply bring it home and freeze it immediately.
Looks wonderful! I’m going to pull my beef roast out of the freezer right now! We’ll have this on Sunday afternoon.
I hope you love it!
We ALL loved them! That’s 9 people that were pleasantly pleased not to mention full! 🙂
Hip, hip, hooray!
Hi Stacy,
This sounds so mouthwatering good. Im going to try it this weekend. YUMMO
I’ll be willing to taste test!
Looks very yummy! You know, it’s Friday and I’m tired from working all week, and your humor was just what I needed… LOL I started cracking up from “give me the beef baby…” and all the other little funnies kept me chuckling… Sigh…just what I needed indeed.
🙂 I love beef!
Thanks for sharing this recipe. I need to try it this weekend. I like using my crockpot and found your site from your crockpot lasagna recipe, that is a keeper. This one looks good too so thanks for sharing. Yay more crockpot recipes!
I have this thing for my crock pot….
A friend told me (though I haven’t tried it myself) that you can use your mixer (you know–the thing with the two beaters) to ‘shred’ meat. Not much mess and a heck of a lot quicker than two forks. I’m going to try it soon.
I usually just shred mine down in the crock….I just did it this way for a pretty picture. 🙂 Then I just have two forks to wash instead of getting the mixer all dirty – less dishes. 🙂 The meat is so tender it basically just falls apart.
Actually, a mixer does work. I do large quantity cooking and i use our 20 qt Hobart mixer to make our pulled pork!
I can see how doing it in large quantities would make sense – but when I’m just doing it for my family, I don’t want to dirty up my beaters and bowl when 2 forks work great. 🙂 Call me lazy. LOL
Wouldn’t using the mixer to shred the beef result in a stringy mess? Never heard of this method….sure sounds easier tho
It works very well!