slow cooker ranchero beef


1 1/2 cups beef broth, divided
1 envelope dry onion soup mix
1 teaspoon ground cumin
1-2 teaspoons chili powder
1/2-1 teaspoon crushed red pepper
1/2-1 teaspoon black pepper
1/2-1 large fresh jalapeño chile pepper, seeded and diced
1 medium fresh tomato, chopped
3 lb. bottom round roast, cut in bite-size pieces and trimmed of fat
3 tablespoons vegetable oil, divided use
1/2 cup flour


  1. place 1 cup broth, soup mix, spices, jalapeño pepper and tomato in slow cooker; turn to high.
  2. dust meat with flour.
  3. place 2 tablespoons oil in a large skillet and heat on medium-high.
  4. brown meat in batches to prevent overcrowding; add to slow cooker.
  5. when all meat is browned, add remaining beef broth to skillet and scrape brown bits from bottom of skillet; add broth to slow cooker.
  6. reduce heat to low; cover and cook 8 to 10 hours (meat will be tender after 4 hours).
  7. top with cilantro and sour cream if desired.

Nutrition (Per Serving)

serving size 4oz
servings 8
calories 265
fat 15g
saturated fat 3g
cholesterol 110mg
sodium 650mg
carbohydrate 10g
fiber 1g
protein 38g