I wanted to treat my husband to a home-cooked meal on Sunday, but I didn’t want to spend all day in the kitchen. I pulled out my slow cooker so that we could enjoy the aroma of the beef wafting through the house all day, but I could also spend the day with Nikki curled up in my lap while I finished reading Seduce Me at Sunrise by Lisa Kleypas. (Wow, is she good!)
Readers have told me that they want more slow cooker recipes, so I decided to make up a recipe that I could share on my blog. Beef fajitas sounded like just the ticket, and I came up with the simplest possible recipe. It turned out amazing! Seriously amazing.
Instead of using flour tortillas, I served our fajita beef with romaine lettuce leaves. We’re trying to cut down on our carbs, and this was a delicious way to do it. A piece of lettuce, shredded beef that had been slow cooked all day, and shredded cheddar cheese … ah, life is good.
Recipe: Easy Slow Cooker Beef Fajitas
3-lb boneless beef roast
Salt & pepper
1 C orange juice
1 packet of taco seasoning
1 4-oz can of diced chilies
Sprinkle the roast with salt and pepper. Preheat a cast iron skillet over medium/low heat, then add 1-2 tablespoons of vegetable oil and heat for 30 seconds. Brown beef roast for 2-3 minutes per side, adding more oil if needed.
Shred the beef with a fork. Wrap in flour tortillas or whole leaves of romaine lettuce for a low-carb option. Serve with shredded cheddar cheese and, if desired, sour cream, onions, tomatoes, avocados, chips, and salsa.