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
- 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.