Slow Cooked Tomatillo Beef
My mom is the “la reina” (the queen) of make ahead weeknight dinners. With 4 kiddos in school, her and my father both working full-time she made sure to always prep ahead. After a full day of work, car-pooling kids from activity to activity she and the entire family was ready to head home to a hearty meal.
This slow cooked tomatillo beef was one of her delicious ways to begin the week. Having fresh salsa left over from Sunday breakfast and homemade chicken broth in the freezer, this meal was quickly thrown together in between running from room to room making sure everyone was dressed, hair was brushed and back packs were found. A quick stir, the lid securely placed on the crock-pot and she was ready for dinner.
While we cleared the table she would warm a few tortillas on the comal, grab bowls and begin ladling this tender stewed beef. Fork tender, warm from the crock-pot this meal satisfied everyone at our table. This year when H-E-B asked me to join the Meal Makers Challenge and create recipes pulled together in 30 minutes or less I knew I had to feature a few of my childhood favorites.
Yes, this stewed beef does take longer than 30 minutes to cook, but prep is actually less than 10 minutes and you are free to enjoy the day without worrying about dinner. Nice.
Welcome to Week 1 of the H-E-B meal maker challenge where Texas bloggers come together to bring you Family friendly meals in 30 minutes or less and 7 ingredients or less.
This week’s featured ingredient is H-E-B Salsa. A must-have in our house this was easily incorporated into an easy to pull together weeknight meal. Of course I had to go with the H-E-B Green Chile Tomatillo Salsa in honor of mami. We enjoyed the authentic flavor varieties plus the affordable price.
Also all Ten bloggers participating in the H-E-B Meal Maker Challenge are participating in a Pin to Win challenge. Pin this recipe to enter for a chance to win 1,500 in prizes. Head over to H-E-B Meal Makers Challenge Pin to Win site to vote, Good Luck! Sweepstake runs through Sept. 6, so get those pins in!
- 3 pounds chuck roast
- 1 jar of H-E-B green chile tomatillo salsa
- 2 cups chicken broth
- 2 medium tomatoes, diced
- 1 tsp ground cumin
- 1 tsp salt
- 1 tsp pepper
- 1/2 cup(s) chopped fresh cilantro, divided
- 1/2 cup(s) reduced-fat sour cream
- Dice chuck roast into 2 inch chunks. To a 5- or 6-quart slow cooker add diced chuck roast, H-E-B green chile salsa, diced tomatoes, chicken broth, ground cumin, salt and pepper; stir to combine.
- Put the lid on and cook until the meat is tender, 6 to 8 hours.
- Serve ladled into bowls over rice (optional) and garnish with a dollop of sour cream and a sprinkling of the cilantro.
- Oven method: Total: 3 hours Preheat oven to 350°F. Combine pork, salsa, 1/2 cup chicken broth, diced tomatoes, ground cumin, salt and pepper in a 9-by-13-inch baking dish; cover snugly with foil. Bake until the pork is pull-apart tender, about 2 1/4 hours. Uncover and bake until the meat begins to brown, about 15 minutes more. Stir in 1/4 cup cilantro. Ladle into bowls, garnish with sour cream and remaining cilantro.
Oven method included with recipe
Sweet Life Discloure: I have been compensated to develop recipes with H-E-B and ConAgra.