Tex Mex Roast and Potatoes with Chimichurri – CE
green salad
  • Clean Eating
  • beef, one pan, skinny, slow cooker
Tex Mex Roast and Potatoes with Chimichurri – CE
green salad
  • Clean Eating
  • beef, one pan, skinny, slow cooker
Servings:

Ingredients

Prep
  • 3 lb beef roast any cut
  • 3 T taco seasoning
  • 2 C frozen chopped onions
  • 12 baby new potatoes tiny bite size
  • 1/2 bunch fresh cilantro
  • 1/2 bunch fresh parsley
  • 1/4 C olive oil
  • 1/4 C red wine vinegar
  • 2 T minced garlic
  • 3 jalapeno slices pickled (optional)
  • 1 t dried oregano
  • 1/4 t salt
On Cooking Day
  • 2 C beef broth
  • 10 C salad greens

Instructions

To Assemble
  1. Sprinkle roast with taco seasoning and rub into meat, add to large zipper bag with next 2 ingredients. Zip to seal.
  2. Add last 8 ingredients to a blender or food processor and blend well. Pour into small bowl with lid. This is the chimichurri sauce.
To Cook
  1. Pour roast, potato mixture into slow cooker along with beef broth and cook on low for 8-10 hours.
  2. Shred or slice beef and serve with chimichurri sauce and green salad.

Ingredients

Prep
  • 3 lb beef roast any cut
  • 3 T taco seasoning
  • 2 C frozen chopped onions
  • 12 baby new potatoes tiny bite size
  • 1/2 bunch fresh cilantro
  • 1/2 bunch fresh parsley
  • 1/4 C olive oil
  • 1/4 C red wine vinegar
  • 2 T minced garlic
  • 3 jalapeno slices pickled (optional)
  • 1 t dried oregano
  • 1/4 t salt
On Cooking Day
  • 2 C beef broth
  • 10 C salad greens

Instructions

To Assemble
  1. Sprinkle roast with taco seasoning and rub into meat, add to large zipper bag with next 2 ingredients. Zip to seal.
  2. Add last 8 ingredients to a blender or food processor and blend well. Pour into small bowl with lid. This is the chimichurri sauce.
To Cook
  1. Pour roast, potato mixture into slow cooker along with beef broth and cook on low for 8-10 hours.
  2. Shred or slice beef and serve with chimichurri sauce and green salad.
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