Go Back

Shredded Beef Fajitas

Servings 6
Prep Time 30 minutes
Cook Time 8 hours

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.