On Tuesdays I have class until 7:00 pm. And then I drive 45 minutes home. So needless to say, those days are complete craziness. I've been using my crockpot to fill the cooking void because while my husband makes dang good fajitas, he rarely wants to cook. As in, I think it's happened 5 times since we've been married. Two of which were during our honeymoon.
Anyhow, here's a great slow cooker recipe for you:
In your slow cooker, place your beef roast. You can use whatever kind of roast appeals to you.
Top it with the liquid from a can of chipotle peppers along with 3-5 of the actual peppers themselves. These bad boys pack quite a bit of heat so don't go too crazy.
Pour in about two cups of water.
Add garlic, marjoram, salt, pepper and some chopped onion.
Cover and cook on low for about 8 hours. The longer you cook it, the more tender and delightful it will be.
When it came time to pull this bad boy out, it was so tender that it just fell apart. Yay! :)
Chipotle Roast Beef
2 lb. beef roast
1 can chipotle peppers
4 cloves garlic
2 tsp. marjoram
1 onion, chopped
In a slow cooker, place your beef roast. Pour in about two cups of water. Add about half of the canned chipotle peppers and all the liquid in the can. Top beef with garlic, marjoram, salt, black pepper and onion.
Cover and cook on "low" for approximately 8 hours, give or take a little time on either end.
Remove the tender beef from your slow cooker, leaving the chipotle peppers behind. Cut or shred and you're ready to serve!