Fajita Bowls

  • 3 lb round roast, cut 1/4″ thick
  • olive oil
  • 1 medium onion
  • 1/2 C chopped green pepper
  • 1/2 C chopped red pepper
  • 2 T fresh cilantro, chopped
  • 2 cloves garlic, minced
  • 2 T lime (or lemon) juice
  • 1 t salt
  • 1 can Rotel

Dip meat in olive oil and place in slow cooker. Combine remaining ingredients in mixing bowl and and spoon over meat. Lift meat slightly to allow the veggie mixture to seep around it. Cover and cook on low for 8-10 hours (high: 4-5 hours).

Excellent over jasmine rice with sauteed zucchini and yellow squash on the side.

adapted from Rival’s Owner’s Guide

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