Slow Cooker Beef in Tomato-Poblano Salsa

Beef in Tomato-Poblano Salsa (Serves 6-8)

Deborah Schneider’s recipe for Pollo en Salsa in The Mexican Slow Cooker (available in my online Store) inspired my Beef in Tomato-Poblano Salsa. It is easy to make and reminds me of really good Ropa Vieja that I used to enjoy at a Cuban restaurant.

Prep Time: 10 minutes
Cook Time: 8 hours

Ingredient list:

1 beef roast (mine was a 3 pound shoulder roast)
1 28-ounce can of tomatoes
1 14-ounce can of tomatoes
1 large sweet yellow onion
2 large poblano peppers
1 orange bell pepper
Chipotle chili powder
Minced garlic
Salt

Directions: Run water over packaging surrounding frozen roast in the sink to enable removing it. Rinse roast and place in slow cooker. Dust generously with salt on both sides. Peel onion, cut into halves, and slice halves into thin, half-moon slices. Arrange across and around roast in slow cooker. Cut the ends off the poblano peppers and split them into halves. Remove the seeds and white pulpy parts and chop the pepper flesh into small pieces. Arrange across and around roast in slow cooker. Split the orange bell pepper into halves, remove the stems, seeds, and white pulpy parts. Chop the pepper into bite-size pieces and add to slow cooker. Add 4 tablespoons of minced garlic to the slow cooker, one tablespoon in each corner. Open cans of tomatoes and pour over veggies and meat in slow cooker. Add a dusting of salt and chipotle chili powder. Place cover on slow cooker. Set temperature to slow cook (200 degrees on my unit) and time to 8 hours.

Note: My slow cooker is a Cuisinart Multi Cooker that I picked up at Williams-Sonoma because my local store had one in stock and I wanted to start cooking right away. Amazon sells the Cuisinart, but runs out of stock occasionally. The Breville Stainless-Steel 7-Quart Slow Cooker with EasySear Insert on display in my Store is similar. Check them out by clicking on the Store link in the upper right hand corner of this site. The Cuisinart has a see-through top and the Breville has a stainless steel top. I like being able to see inside without opening the lid, but the Breville sells for $75 less than the Cuisinart.

Printer friendly version: Beef in Tomato-Poblano Salsa

Beef in Tomato-Poblano Salsa

Share

4 Responses to “Slow Cooker Beef in Tomato-Poblano Salsa”

  1. Made this last night with lamb (forgot to buy beef) and woke up to delicious perfectly cooked lamb for breakfast. :) Can’t wait to try it with beef.

    • Tom Denham says:

      So did you like it with lamb? I want to know if I should try it.

      • Can you cook this recipe in a pressure cooker?

        • Tom Denham says:

          Yes. The easy thing to do would be to start with a thawed roast and cut it into chunks of maybe 1 by 1.5 inches. That would allow you to pressure cook on high for 30 minutes. It could still be done with a frozen roast, but you might need to cook for 60 minutes or so to allow cooking all the way through. That would be harder on the peppers and onions, but I believe everything would still turn out very tasty.

Leave a Reply