Crockpot Borracha Beef
Crockpot Borracha Beef
Ingredients
For the Beef
- 2 1/2 pounds chuck roast, cut into 1 1/2-inch cubes
For Seasoning the Beef
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon seasoned salt
For the Borracha Sauce
- 4 Roma tomatoes, cut into large chunks
- 4 jalapeños, sliced into strips
- 1 white onion, large, sliced
- 10 cloves garlic, minced
- 1/2 cup cilantro, chopped
- 2 8 ounce cans tomato sauce
- 1 12 ounce bottle Modelo beer, (or 12 ounces beef broth for alcohol-free)
- 1/4 cup beef bouillon, liquid, from a jar
Additional Crockpot Seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground cumin
For Serving
- cooked rice, as needed
- queso fresco, crumbled, as needed
- corn tortillas, warmed, as needed
Instructions
- 1
Cut the chuck roast into 1 1/2-inch cubes. In a large bowl, toss the beef cubes with 1 tablespoon garlic powder, 1 tablespoon onion powder, and 1 tablespoon seasoned salt until evenly coated.
⏱️ 5 min
- 2
Heat a large skillet or Dutch oven over medium-high heat. Add a tablespoon of oil (not listed in ingredients, but implied for searing) and sear the seasoned beef cubes in batches until well browned on all sides. Do not overcrowd the pan. Transfer the seared beef to the slow cooker.
⏱️ 10 min
- 3
While the beef is searing, prepare the vegetables. Cut the Roma tomatoes into large chunks, slice the jalapeños into strips, slice the large white onion, mince the garlic, and chop the cilantro.
⏱️ 15 min
- 4
Add the prepared Roma tomatoes, jalapeños, white onion, minced garlic, and chopped cilantro to the slow cooker with the seared beef. Pour in the two 8 ounce cans of tomato sauce, the 12 ounce bottle of Modelo beer (or beef broth), and the 1/4 cup liquid beef bouillon.
⏱️ 5 min
- 5
Stir in the additional crockpot seasonings: 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1/2 teaspoon ground cumin. Stir everything gently to combine.
⏱️ 2 min
- 6
Cover the slow cooker and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the beef is fork-tender and easily pulls apart.
⏱️ 360 min
- 7
Once cooked, taste and adjust seasoning if necessary. Serve the Crockpot Borracha Beef hot over cooked rice, garnished with crumbled queso fresco and warm corn tortillas on the side.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Crockpot Borracha Beef
Ingredients
For the Beef
- 2 1/2 pounds chuck roast, cut into 1 1/2-inch cubes
For Seasoning the Beef
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon seasoned salt
For the Borracha Sauce
- 4 Roma tomatoes, cut into large chunks
- 4 jalapeños, sliced into strips
- 1 white onion, large, sliced
- 10 cloves garlic, minced
- 1/2 cup cilantro, chopped
- 2 8 ounce cans tomato sauce
- 1 12 ounce bottle Modelo beer, (or 12 ounces beef broth for alcohol-free)
- 1/4 cup beef bouillon, liquid, from a jar
Additional Crockpot Seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground cumin
For Serving
- cooked rice, as needed
- queso fresco, crumbled, as needed
- corn tortillas, warmed, as needed
Instructions
- 1
Cut the chuck roast into 1 1/2-inch cubes. In a large bowl, toss the beef cubes with 1 tablespoon garlic powder, 1 tablespoon onion powder, and 1 tablespoon seasoned salt until evenly coated.
⏱️ 5 min - 2
Heat a large skillet or Dutch oven over medium-high heat. Add a tablespoon of oil (not listed in ingredients, but implied for searing) and sear the seasoned beef cubes in batches until well browned on all sides. Do not overcrowd the pan. Transfer the seared beef to the slow cooker.
⏱️ 10 min - 3
While the beef is searing, prepare the vegetables. Cut the Roma tomatoes into large chunks, slice the jalapeños into strips, slice the large white onion, mince the garlic, and chop the cilantro.
⏱️ 15 min - 4
Add the prepared Roma tomatoes, jalapeños, white onion, minced garlic, and chopped cilantro to the slow cooker with the seared beef. Pour in the two 8 ounce cans of tomato sauce, the 12 ounce bottle of Modelo beer (or beef broth), and the 1/4 cup liquid beef bouillon.
⏱️ 5 min - 5
Stir in the additional crockpot seasonings: 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1/2 teaspoon ground cumin. Stir everything gently to combine.
⏱️ 2 min - 6
Cover the slow cooker and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the beef is fork-tender and easily pulls apart.
⏱️ 360 min - 7
Once cooked, taste and adjust seasoning if necessary. Serve the Crockpot Borracha Beef hot over cooked rice, garnished with crumbled queso fresco and warm corn tortillas on the side.
⏱️ 3 min