Name: Shredded Beef Fajitas
Prep time: 30 min
Cook time: 480 min
Ingredients: 2 1/2 lbs chuck roast; salt; 3 tbsp ghee; 1 medium red onion; 3 cloves minced garlic; 2 10 oz cans diced tomatoes; 2 tbsp tomato paste; 2 tsp cumin; 2 tsp coriander; 1 tsp paprika; 1 tsp chili powder; 1 red onion; 1 red bell pepper; 1 orange bell pepper; 1 yellow bell pepper; 2 tbsp butter; 1 tbsp olive oil; 3 cloves minced garlic; 4 tsp chili powder; 2 tsp cumin; 2 tsp paprika; 1 tsp garlic powder; 1 tsp onion powder; 1/4 tsp cayenne pepper

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Shredded Beef Fajitas

Servings 6

Prep Time 30

Cook Time 8

Equipment

Slow cooker
Skillet
Metal claws

Ingredients

Shredded Beef Fajitas

2 1/2 lbs chuck roast
salt
3 tbsp ghee
1 medium red onion
3 cloves minced garlic
2 10 oz cans diced tomatoes
2 tbsp tomato paste
2 tsp cumin
2 tsp coriander
1 tsp paprika
1 tsp chili powder

Peppers & Onions

1 red onion
1 red bell pepper
1 orange bell pepper
1 yellow bell pepper
2 tbsp butter
1 tbsp olive oil
3 cloves minced garlic
4 tsp chili powder
2 tsp cumin
2 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1/4 tsp cayenne pepper

Instructions

Shredded Beef Fajitas

Heat skillet with 2 tbsp ghee on medium high heat.
Cut 2 1/2 lbs of beef chuck roast into 1 to 2 inch pieces.
Pat dry the chuck roast pieces on all sides with a paper towel.
Add salt to each side of the chuck roast pieces.
Sear each side of the chuck roast pieces for 2 minutes.
Place the seared pieces of chuck roast into the slow cooker
While searing the chuck roast, dice 1 red onion.
When the chuck roast is completed, add 1 tbsp ghee to the skillet.
Saute the red onion for 6 minutes.
Add 3 cloves minced galric to the skillet.
Saute the garlic and red onion for 2 additional minutes.
Add 2 10 oz cans of diced tomatoes to the skillet.
Bring the skillet to a boil.
Pour the skillet vegetables into the slow cooker.
Add 2 tbsp tomato paste, 2 tsp cumin, 2 tsp coriander, 1 tsp paprika, and 1 tsp chili powder to the slow cooker.
Mix all ingredients in the slow cooker.
Cook on high for 4 – 5 hours or low for 6 – 8 hours. For best results cook on low.
Once the chuck roast is cooked, shred with metal claws.
Let the shredded beef soak in the slow cooker for at least 10 minutes.

Peppers & Onions

Heat skillet with 2 tbsp butter, 1 tbsp olive oil, and 3 cloves minced garlic on medium-high heat.
Slice the red onion, red, orange and yellow bell pepper into strips.
Add the red onion, red, orange and yellow bell peppers to the skillet when the butter has melted.
Add the 4 tsp chili powder, 2 tsp ground cumin, 2 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, and 1/4 tsp cayenne pepper to the skillet.
Mix all the ingredients together.
Saute the vegetables for 10 minutes.
Cover with a lid and reduce heat to low.
Let the vegetables simmer for 5 minutes.