Ragin' Cajun Chuck Eye Roast
We love ourselves a nice and meaty roast. Sometimes it can be difficult to achieve a truly tender result, but not with the slow cooker. We broke out our crockpot for this recipe and slow cooked the Chuck Eye Roast over low heat about 6 hours in our juicy mixture of Mexican beer, roasted jalapeno and poblano peppers, and seasonings. This one turned out fabulous.
Ingredients
- 2 pound boneless chuck eye roast
- 6 jalapeno peppers, roasted
- 4 poblano peppers, roasted
- 4 tablespoons olive oil
- 1 teaspoon minced garlic
- 2 tablespoons Cajun seasoning
- 2 tablespoons chili powder
- 12 ounces Mexican beer
Cooking Directions
- Rub chuck eye roast with Cajun seasonings and chili powder
- Add roast to crock pot or slow cooker and set to low heat.
- Add beer and garlic. Cover and set for 3 hours.
- To a food processor, add roasted jalapenos, roasted poblanos and olive oil.
- Process until smooth. Add to crock pot.
- Slow cook another 2 hours.
- Serve!
NOTE: If you’d like a bit of gravy with your roast, reserve some of the liquid. Add a bit of flour or corn starch with milk (about 2 tablespoons each) to a dish and mix, then add to a small pot heated on low. Slowly whisk in the reserved liquid until it thickens.
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