Chuck Roast Ingredients:
4-5 lb Chuck Roast
3-4 tbsp cooking oil
1 tablespoon salt
1 medium white onion, sliced
3-4 cloves garlic, peeled and smashed
1 can diced tomatoes (14 oz)
1-2 cans diced green chiles (7-14oz)
3 tbsp pickle liquid from Foster’s Pickled Red Onions
1/3 cup apple cider vinegar
1/3 cup water
Chuck Roast Spices:
2 dried bay leaves
1 tbsp cumin
1 tsbp chili powder
1 tsp crushed red pepper flakes
1 tsp paprika
Salt and pepper
Pickled Mango Salsa:
1 large mango, finely diced
8-10 Foster’s Pickled Carrot Sticks, finely diced
2 tbsp pickle liquid from Foster’s Pickled Carrot Sticks
Cilantro, finely chopped
1 lime, juiced
Salt
Pepper
For Serving:
Grilled sliced bell peppers and onions
Cooked rice of choice
Foster’s Pickled Red Onions
Pickled Mango Salsa
Cilantro, finely chopped
Recipe:
1. Set your slow cooker to the “Sear” setting. While it’s heating up, sprinkle salt on each side of the chuck roast. Once it’s heated, drizzle the pot with avocado oil, add the beef, and sear for 5-6 minutes per side until golden brown.
2. Take the meat out of the slow cooker, and set it to the “Slow Cook on high” setting.
3. Add in 1/3 cup of apple cider vinegar and 2 tbsp pickle liquid from Foster’s Pickled Red Onions to deglaze the pot. Next, add the sliced onions and diced garlic. Cook for 3-4 minutes and then add the beef back in.
4. Add all of the remaining ingredients to the slow cooker (diced tomatoes, water, diced green chiles, and all spices).
5. Cook on high for 5-6 hours until the beef becomes tender and easily shreds with two forks.
6. While that cooks, make the pickled mango salsa by combining all of the salsa ingredients and adjusting flavors to taste.
7. In the last 30 minutes of the beef’s cook time, grill the sliced bell peppers and onions in a skillet over medium/high heat for 6-8 mins or until the onions become golden. Add salt and pepper.
8. Assemble your burrito bowls. Start with a base of rice and top with Pickled Mango Salsa, grilled veggies, and the shredded beef. Serve with fresh lime, Foster’s Pickled Red Onions, and cilantro. Enjoy!