Slow-Cooked Beef with Cilantro-Lime Rice and Pico de Gallo
Slow-Cooked Beef with Cilantro-Lime Rice and Pico de Gallo
Ingredients
For the Slow-Cooked Beef
- 2 1/2 pounds boneless beef chuck roast, trimmed
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1 1/2 cups beef broth
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 cups frozen corn
For the Cilantro-Lime Rice
- 1 1/2 cups long-grain white rice, rinsed
- 3 cups water
- 1 tablespoon butter
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1/2 teaspoon salt
For the Pico de Gallo
- 3 roma tomatoes, diced
- 1/4 cup red onion, finely diced
- 1 jalapeño, seeded and minced
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice
- 1/4 teaspoon salt
Instructions
- 1
Pat the beef chuck roast dry with paper towels. Season generously with salt and black pepper.
⏱️ 2 min
- 2
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear the beef roast on all sides until browned, about 2-3 minutes per side. Transfer the seared beef to a 6-quart (or larger) slow cooker.
⏱️ 10 min
- 3
Add the chopped yellow onion and minced garlic to the slow cooker around the beef. Pour in the beef broth. Sprinkle chili powder, ground cumin, and dried oregano over the beef and vegetables.
⏱️ 3 min
- 4
Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the beef is fork-tender and easily shredded.
⏱️ 360 min
- 5
While the beef is cooking, prepare the pico de gallo. In a medium bowl, combine the diced roma tomatoes, finely diced red onion, minced jalapeño, chopped fresh cilantro, lime juice, and salt. Stir well and set aside to allow flavors to meld.
⏱️ 10 min
- 6
About 20 minutes before serving, prepare the cilantro-lime rice. In a medium saucepan, combine the rinsed long-grain white rice, water, and butter. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed.
⏱️ 15 min
- 7
Once the rice is cooked, remove from heat and let stand, covered, for 5 minutes. Fluff with a fork, then stir in the chopped fresh cilantro, lime juice, and salt.
⏱️ 5 min
- 8
Once the beef is tender, carefully remove it from the slow cooker and place it on a cutting board. Using two forks, shred the beef into bite-sized pieces. Return the shredded beef to the slow cooker with the cooking liquid. Stir in the frozen corn and cook for another 5-10 minutes, or until the corn is heated through.
⏱️ 10 min
- 9
Serve the slow-cooked beef and corn mixture over the cilantro-lime rice, topped generously with fresh pico de gallo.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Slow-Cooked Beef with Cilantro-Lime Rice and Pico de Gallo
Ingredients
For the Slow-Cooked Beef
- 2 1/2 pounds boneless beef chuck roast, trimmed
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1 1/2 cups beef broth
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 cups frozen corn
For the Cilantro-Lime Rice
- 1 1/2 cups long-grain white rice, rinsed
- 3 cups water
- 1 tablespoon butter
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1/2 teaspoon salt
For the Pico de Gallo
- 3 roma tomatoes, diced
- 1/4 cup red onion, finely diced
- 1 jalapeño, seeded and minced
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice
- 1/4 teaspoon salt
Instructions
- 1
Pat the beef chuck roast dry with paper towels. Season generously with salt and black pepper.
⏱️ 2 min - 2
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear the beef roast on all sides until browned, about 2-3 minutes per side. Transfer the seared beef to a 6-quart (or larger) slow cooker.
⏱️ 10 min - 3
Add the chopped yellow onion and minced garlic to the slow cooker around the beef. Pour in the beef broth. Sprinkle chili powder, ground cumin, and dried oregano over the beef and vegetables.
⏱️ 3 min - 4
Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the beef is fork-tender and easily shredded.
⏱️ 360 min - 5
While the beef is cooking, prepare the pico de gallo. In a medium bowl, combine the diced roma tomatoes, finely diced red onion, minced jalapeño, chopped fresh cilantro, lime juice, and salt. Stir well and set aside to allow flavors to meld.
⏱️ 10 min - 6
About 20 minutes before serving, prepare the cilantro-lime rice. In a medium saucepan, combine the rinsed long-grain white rice, water, and butter. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed.
⏱️ 15 min - 7
Once the rice is cooked, remove from heat and let stand, covered, for 5 minutes. Fluff with a fork, then stir in the chopped fresh cilantro, lime juice, and salt.
⏱️ 5 min - 8
Once the beef is tender, carefully remove it from the slow cooker and place it on a cutting board. Using two forks, shred the beef into bite-sized pieces. Return the shredded beef to the slow cooker with the cooking liquid. Stir in the frozen corn and cook for another 5-10 minutes, or until the corn is heated through.
⏱️ 10 min - 9
Serve the slow-cooked beef and corn mixture over the cilantro-lime rice, topped generously with fresh pico de gallo.
⏱️ 2 min