Crockpot Spicy Queso Roast Beef
Crockpot spicy queso roast beef is cooked for hours in a blend of jalapeno queso, salsa verde, onions, and seasonings, until super tender.
Servings: 8 Servings
Calories: 375kcal
Ingredients
- 2 ½ pounds beef eye of round roast
- 1 large onion, diced
- 1 jalapeno, diced
- 1 teaspoon Slap Ya Mama seasoning
- 1 teaspoon black pepper
- 1 teaspoon garlic salt
- ½ teaspoon red pepper flakes
- 15.25 ounce spicy jalapeno queso, we used On The Border brand
- 12 ounce salsa verde
Instructions
- Spray a 6 or 8 quart crockpot with non-stick cooking spray.
- Add diced onions and diced jalapenos to the bottom of the pot.
- Add the beef roast on top of the onions and sprinkle with all of the seasonings.
- Pour the queso over the beef and then pour the salsa verde over the top.
- Cover and cook on high for 6 hours or low for 10-12 hours.
Notes
Tips
- If you use a chuck roast, trim away the large hunks of fat that it sometimes has. It makes the filling greasy.
- Allow the shredded beef to sit in the sauce for a few minutes before serving to let it absorb even more flavor.
- Spray the slow cooker with non-stick spray for easy cleanup.
- You can cook the roast on high or low, but low yields the most tender results.
- Cool the roast a bit before slicing.
- If you choose to shred the roast, do so as soon as you can safely handle it for the easiest shredding.
Nutritional values are approximate.
Please note that these values can change with different brands and any modifications made to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements.
Nutrition
Calories: 375kcal | Carbohydrates: 9g | Protein: 38g | Fat: 19g | Saturated Fat: 10g | Monounsaturated Fat: 3g | Cholesterol: 128mg | Sodium: 1564mg | Potassium: 735mg | Fiber: 1g | Sugar: 7g | Vitamin A: 797IU | Vitamin C: 5mg | Calcium: 227mg | Iron: 3mg