Today I am sharing one of my all time favorite and easy recipes.
When I say my Red Chile Beef is easy, I mean it’s super easy.
Like you can really just throw everything into your slow cooker and walk away if you wanna.
I am taking a couple of extra detours to make this today.
First, I take a top or bottom round roast. You can use chuck roast but I’ll be honest I really don’t care that much for the taste of chuck roast.
You use whatever cut of roast you prefer.
You could even use pork roast. I also make this with chicken.
The possibilities are unlimited people.
Now for the spices. I use Mexican dried oregano, creole seasonings, garlic powder, onion powder, smoked paprika, and black pepper.
Oh, and of course chili powder.
Next, I slice a red onion into half moons. Don’t forget minced garlic.
I like to cut slits and stuff the roast with garlic.
After we stuff the roast with garlic I coat it in olive oil then season it generously.
Take more olive oil and place into a pan over medium heat and sear the roast on all sides.
Even if you’re going to throw it into the slow cooker I wouldn’t suggest you skip this step.
You could also stuff and season the roast and stick it in the refrigerator overnight for the flavors to develop even more.
After we sear the meat I throw in the onions and cook them for a few minutes.
Now add the broth, enchiladas sauces, and remaining seasonings.
Cover and place into the oven and cook around 3 hours or until the meat is fork tender.
Serve with Spanish rice and beans. Stuff in tacos, burritos, or enchiladas.
Note: please don’t use tomato based enchiladas sauces in this dish.
Your red enchilada sauce must be chile based. The ingredient list should say chile not tomatoes.
Red Chile Beef
3 lb top round or chuck roast
3 1/2 cups red chile enchilada sauce
3 1/2 cups green chile enchilada sauce
2 cups beef broth, low sodium
1 small red onion, sliced
4 cloves garlic, minced
1 tablespoon creole seasoning
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon chili powder
1 tablespoon smoked paprika
1 tablespoon oregano, dried, crushed
1/2 tablespoon black pepper
extra virgin olive oil
Preheat to oven to 375 degrees.
Mix spice blend together and set aside.
Rinse roast, pat dry, cut slits in roast, stuff with garlic.
Coat roast in extra virgin olive oil, rub spices all over roast.
Add olive oil to pan over medium heat, about 3 tablespoons.
Add roast to pan and sear for about five minutes per side. Add more oil if needed.
Add onions and saute for about five minutes. Season with 1/2 tablespoon of spice blend.
Pour broth and enchiladas sauces over roast. Add remaining spices and mix well.
Cover and bake at 375 degrees for about 3 hours are until roast is pull apart fork tender.