If you read our blog regularly, you know how much I love the convenience of my slow cooker. And you also know, or at least sensed, how much I struggle with trying to stay on my Weight Watchers program (the ol’ metabolism, in this 41 year old body, just ain’t what it used to be). Fortunately, Gina’s Skinny Taste blog makes my life easier by frequently accommodating both of these culinary preferences.
This dish, like many of Gina’s recipes, has become one of our favorites. While it’s too spicy for the kids, this delicious spicy juicy recipe is perfect for Jeff and me. It’s relatively easy to prepare for a busy work day, tastes fabulous and smells wonderful after a long day at work.
It’s excellent in tacos or enchilada. We might even have to try it in nachos or quesadillas next time.
- 3 lbs beef eye of round or bottom round roast, all fat trimmed
- 5 cloves garlic
- ½ medium onion
- ½ lime, juice
- 2-4 chiptoles in adobo sauce (to taste)
- 1 tbsp ground cumin
- 1 tbsp ground oregano
- ½ tsp ground cloves
- salt and pepper
- 3 bay leaves
- 1 tsp oil
- 1 cup water
- Place garlic, onion, lime juice, cumin, oregano, chiptoles, cloves in a blender, and blend until liquified.
- Trim all fat off meat, cut into 4 inch chunks. Season with salt and pepper and brown on high heat in 1 tsp oil. Add liquefied spices, water, bay leaves and simmer on low in slow cooker 7 to 8 hours.
- Once cooked and the meat is tender, remove the meat and place in a dish. Shred it with two forks, and reserve the liquid for later (discard the bay leaf). Return the shredded meat to the pot, adjust salt and cumin (you may need to add more) to taste and add some of the reserved liquid back. Simmer uncovered for about 30 minutes to let the flavors penetrate.
