Close
Photo: Tara Donne
Active Time:45 minsTotal Time:8 hrs 45 minsServings:4Jump to Nutrition Facts
Active Time:45 minsTotal Time:8 hrs 45 minsServings:4
Active Time:45 mins
Active Time:
45 mins
Total Time:8 hrs 45 mins
Total Time:
8 hrs 45 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsShredded Beef1poblano or small green bell pepper2tablespoonschili powder½teaspoonground cumin½teaspoongarlic powder½teaspoonsalt2 ½poundsbeef chuck roast, trimmed and cut into thirds2tablespoonsavocado or canola oil1largeonion, sliced2clovesgarlic, minced1(15 ounce) canfire-roasted diced tomatoes, drained¾cuplow-sodium beef brothPolenta3cupswater¾cuppolenta, fine cornmeal or grits1cupshredded pepper Jack cheese½cupchopped fresh cilantro, plus more for garnish¼teaspoonsalt¼teaspoonground pepperLime wedges for serving
Cook Mode(Keep screen awake)
Ingredients
Shredded Beef
1poblano or small green bell pepper
2tablespoonschili powder
½teaspoonground cumin
½teaspoongarlic powder
½teaspoonsalt
2 ½poundsbeef chuck roast, trimmed and cut into thirds
2tablespoonsavocado or canola oil
1largeonion, sliced
2clovesgarlic, minced
1(15 ounce) canfire-roasted diced tomatoes, drained
¾cuplow-sodium beef broth
Polenta
3cupswater
¾cuppolenta, fine cornmeal or grits
1cupshredded pepper Jack cheese
½cupchopped fresh cilantro, plus more for garnish
¼teaspoonsalt
¼teaspoonground pepper
Lime wedges for serving
DirectionsTo prepare beef: Position rack in upper third of oven; preheat broiler to high. Line a rimmed baking sheet with foil.Place poblano (or bell pepper) on the prepared pan and broil, turning occasionally, until blistered on all sides, 10 to 12 minutes. Transfer to a small bowl and cover with a kitchen towel. When cool enough to handle, remove the skin and seeds and slice the pepper into thin strips.Meanwhile, combine chili powder, cumin, garlic powder and 1/2 teaspoon salt in a medium bowl. Add beef and toss to coat. Heat oil in a large skillet over medium-high heat. Add the beef and cook, turning occasionally, until browned on all sides, about 6 minutes. Transfer to a 6-quart slow cooker.Add onion and garlic to the pan and reduce the heat to medium. Cook, stirring frequently, until the onion begins to soften, about 2 minutes. Add tomatoes, broth and any spice mixture remaining in the bowl; bring to a boil, scraping up any browned bits. Add the mixture to the slow cooker, along with the pepper strips. Cover and cook on High for 4 hours or Low for 8 hours.About 15 minutes before serving, prepare polenta: Bring water to a boil in a medium saucepan. Reduce heat to low and gradually add polenta (or cornmeal or grits), whisking vigorously. Cover and cook for 10 minutes. Remove from heat and stir in cheese, cilantro, salt and pepper.Remove the beef from the slow cooker and shred. Serve sauce, vegetables and half the beef over the polenta. Sprinkle with more cilantro and serve with lime wedges, if desired. (Reserve the remaining beef for another use.)To make aheadRefrigerate beef (Steps 1-4) for up to 3 days or freeze for up to 2 months.Equipment6-qt. slow cookerOriginally appeared: EatingWell Magazine, May 2021
Directions
To prepare beef: Position rack in upper third of oven; preheat broiler to high. Line a rimmed baking sheet with foil.Place poblano (or bell pepper) on the prepared pan and broil, turning occasionally, until blistered on all sides, 10 to 12 minutes. Transfer to a small bowl and cover with a kitchen towel. When cool enough to handle, remove the skin and seeds and slice the pepper into thin strips.Meanwhile, combine chili powder, cumin, garlic powder and 1/2 teaspoon salt in a medium bowl. Add beef and toss to coat. Heat oil in a large skillet over medium-high heat. Add the beef and cook, turning occasionally, until browned on all sides, about 6 minutes. Transfer to a 6-quart slow cooker.Add onion and garlic to the pan and reduce the heat to medium. Cook, stirring frequently, until the onion begins to soften, about 2 minutes. Add tomatoes, broth and any spice mixture remaining in the bowl; bring to a boil, scraping up any browned bits. Add the mixture to the slow cooker, along with the pepper strips. Cover and cook on High for 4 hours or Low for 8 hours.About 15 minutes before serving, prepare polenta: Bring water to a boil in a medium saucepan. Reduce heat to low and gradually add polenta (or cornmeal or grits), whisking vigorously. Cover and cook for 10 minutes. Remove from heat and stir in cheese, cilantro, salt and pepper.Remove the beef from the slow cooker and shred. Serve sauce, vegetables and half the beef over the polenta. Sprinkle with more cilantro and serve with lime wedges, if desired. (Reserve the remaining beef for another use.)To make aheadRefrigerate beef (Steps 1-4) for up to 3 days or freeze for up to 2 months.Equipment6-qt. slow cooker
To prepare beef: Position rack in upper third of oven; preheat broiler to high. Line a rimmed baking sheet with foil.
Place poblano (or bell pepper) on the prepared pan and broil, turning occasionally, until blistered on all sides, 10 to 12 minutes. Transfer to a small bowl and cover with a kitchen towel. When cool enough to handle, remove the skin and seeds and slice the pepper into thin strips.
Meanwhile, combine chili powder, cumin, garlic powder and 1/2 teaspoon salt in a medium bowl. Add beef and toss to coat. Heat oil in a large skillet over medium-high heat. Add the beef and cook, turning occasionally, until browned on all sides, about 6 minutes. Transfer to a 6-quart slow cooker.
Add onion and garlic to the pan and reduce the heat to medium. Cook, stirring frequently, until the onion begins to soften, about 2 minutes. Add tomatoes, broth and any spice mixture remaining in the bowl; bring to a boil, scraping up any browned bits. Add the mixture to the slow cooker, along with the pepper strips. Cover and cook on High for 4 hours or Low for 8 hours.
About 15 minutes before serving, prepare polenta: Bring water to a boil in a medium saucepan. Reduce heat to low and gradually add polenta (or cornmeal or grits), whisking vigorously. Cover and cook for 10 minutes. Remove from heat and stir in cheese, cilantro, salt and pepper.
Remove the beef from the slow cooker and shred. Serve sauce, vegetables and half the beef over the polenta. Sprinkle with more cilantro and serve with lime wedges, if desired. (Reserve the remaining beef for another use.)
To make ahead
Refrigerate beef (Steps 1-4) for up to 3 days or freeze for up to 2 months.
Equipment
6-qt. slow cooker
Originally appeared: EatingWell Magazine, May 2021
Rate ItPrint
Nutrition Facts(per serving)391Calories18gFat23gCarbs34gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
