Best 4 Fajita Pot Roast Recipes
**Savor the tantalizing flavors of slow-cooked beef and tender vegetables in our exquisite Fajita Pot Roast recipe extravaganza!**
Embark on a culinary adventure with our diverse collection of pot roast recipes, each offering a unique twist on this classic comfort food. From the traditional to the innovative, our recipes cater to every palate and cooking style. Dive into the depths of flavor with our classic pot roast, featuring succulent beef braised in a rich and savory sauce, complemented by a medley of tender vegetables. Explore the vibrant world of spices with our Mexican-inspired pot roast, where chili powder, cumin, and coriander dance together to create a fiesta of flavors. For a taste of the tropics, try our Caribbean pot roast, where a symphony of sweet and tangy flavors takes center stage. And if you're looking for a hearty and comforting meal, our Italian pot roast, bathed in a robust tomato sauce and Parmesan cheese, will warm your soul. No matter your preference, our curated selection of pot roast recipes promises an unforgettable dining experience.
BEEF FAJITAS
This yummy steak filling is sure to tingle your taste buds. It's easy to make ahead and when ready, it cooks quickly for a filling meal. Optional: serve with shredded lettuce or any condiments of your choice.
Provided by CookingQueen
Categories World Cuisine Recipes Latin American Mexican
Time 4h30m
Yield 4
Number Of Ingredients 12
Steps:
- Whisk olive oil, lime juice, cilantro, onion, garlic, cumin, salt, and black pepper in a bowl, and pour into a resealable plastic bag. Add steak strips, coat with the marinade, squeeze out excess air, and seal bag. Marinate in the refrigerator for 4 hours to overnight.
- Heat a large skillet over medium heat; cook and stir beef in hot skillet until all liquid is absorbed, 15 to 20 minutes.
- Serve cooked beef with tortillas, salsa and Mexican cheese blend.
Nutrition Facts : Calories 698.6 calories, Carbohydrate 31.3 g, Cholesterol 120.6 mg, Fat 42.3 g, Fiber 4.6 g, Protein 49.8 g, SaturatedFat 18.3 g, Sodium 1450.5 mg, Sugar 2.6 g
SLOW COOKER FAJITAS
"I love fajitas like they serve in Mexican restaurants, but when I prepared them at home, the meat was always chewy," explains Katie Urso of Seneca, Illinois. "Then I tried this recipe in my slow cooker, and my husband and I savored every last bite. Fresh cilantro gives these fajitas the extra punch that makes them taste truly authentic."
Provided by Taste of Home
Categories Dinner
Time 8h25m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Place peppers and onion in a 5-qt. slow cooker. Top with beef. Combine water, vinegar, lime juice and seasonings; pour over meat. Cover and cook on low until meat is tender, 8-10 hours., Using a slotted spoon, place about 3/4 cup meat mixture down the center of each tortilla. Top with salsa, cheese and cilantro; roll up.
Nutrition Facts : Calories 335 calories, Fat 10g fat (3g saturated fat), Cholesterol 69mg cholesterol, Sodium 564mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 2g fiber), Protein 29g protein. Diabetic Exchanges
CHUCK ROAST (BEEF) FAJITAS!
Pulled out the package of chuck roast and I decided to make a CHUCK ROAST Fajitas. After all, we can't go to a restaurant because of the virus. So, I will make my own Fajitas. So lets get to cooking and make my Fajitas with Spanish rice and refried beans.
Provided by Bobby (*_*)
Categories Beef
Time 1h50m
Number Of Ingredients 9
Steps:
- 1. `
- 2. Let's get all ingredients together!
- 3. `
- 4. Preheat oven to 300 degrees!
- 5. Cut, just about all fat from roast.
- 6. Sprinkle with Adobo seasoning, chili powder and cumin. Let stand for 30 minutes.
- 7. In a large cast iron skillet, with deep sides, get olive oil hot over medium-high heat.
- 8. Sear the meat on all sides.
- 9. SLOWLY; Pour in beef broth, a little at a time, cover, and place in the preheated oven.
- 10. After about an hour, pull the beef from the over, turn the beef over. Check to make sure the beef isn't done. If not, place back in the oven for another 1/2 hour.
- 11. Remove beef for the oven. Take beef from the pan, leaving the juices,and place the beef on a plate and cover with foil.
- 12. Cut onions in half, then slice them...
- 13. Take red sweet bell pepper and slice them...
- 14. Them green sweet bell pepper...
- 15. Yellow sweet bell pepper...
- 16. In the same deep skillet, pour out all but 2 tablespoons of juices from the meat. Turn the burner under the skillet to medium-high.Place the vegetables in and saute vegs until crisp-tender.
- 17. Take and place the beef back on top of vegs and turn down heat to low. Covered!
- 18. Meanwhile, fix rice and refrieded beans according to package directions.
- 19. Once you are through with rice and beans, take and put refried beans on a plate, and put a pinch or two of Mexican cheese on top of refried beans. Take the meat, place on a plate, and place vegetables from skillet into a bowl.
- 20. Take the meat, place it on the plate with refried beans and slice it up and place the vegs on top of the meat. Take rice and place on plate with the steak and beans. Take a couple of tortillas and heat for 30 seconds and place on plate. Salt and pepper to taste!
- 21. NOW we are ready to set down and PIG out!!!! ENJOY!!!
FAJITA POT ROAST
A cinch with jarred taco sauce! Transform a thrifty roast into a South-Of-The-Border sensation with onions and peppers cooked in a zesty blend of taco sauce and fajita seasoning mix! I found this recipe in Woman's World magazine. I have not tried this recipe, but I'm posting it for safe keeping.
Provided by internetnut
Categories Lunch/Snacks
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350. Rub 1 tablespoon seasoning mix over all sides of meat. Place in center of large roasting pan. Place peppers and onions around meat.
- Whisk together taco sauce, 1/2 cup water, flour and remaining fajita seasoning until smooth; pour over meat and vegetables. Cover tightly with foil.
- Roast meat until tender, about 3 hours. Transfer meat and vegetables to serving platter. Over two burners set on medium-high heat, bring pan juices to boil; cook, whisking, until thickened, 3-5 minutes. Serve pan juices with beef and vegetables. If desired, sprinkle with cilantro and serve with tortillas.
Nutrition Facts : Calories 1382.4, Fat 141, SaturatedFat 58.5, Cholesterol 196.6, Sodium 56.2, Carbohydrate 9.5, Fiber 1.9, Sugar 4.3, Protein 17.6
Tips:
- For the best flavor, use a chuck roast or another tough cut of beef. These cuts have more connective tissue, which breaks down during cooking and creates a tender, flavorful roast.
- Be sure to brown the roast well before braising it. This will help to develop flavor and color.
- Use a variety of vegetables in your fajita pot roast. This will add flavor, color, and nutrients to the dish.
- Don't be afraid to experiment with different seasonings. Fajita pot roast is a versatile dish that can be customized to your liking.
- Serve fajita pot roast with your favorite toppings, such as shredded cheese, sour cream, guacamole, and salsa.
Conclusion:
Fajita pot roast is an easy and delicious way to enjoy a classic Mexican dish. This recipe is perfect for a weeknight meal or a special occasion. With its tender beef, flavorful vegetables, and zesty seasonings, fajita pot roast is sure to be a hit with your family and friends.
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