• 1 (4 pound) beef (chuck or rump) roast
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 tablespoon oil
  • 2 cups salsa
  • 1 cup beef broth or beer
  • 1 (6 ounce) can tomato paste
  • 1 teaspoon cayenne pepper
  • 2 Tablespoons peanut butter
  • ⅓ cup chopped cilantro
  • Shredded cheese

A rich a delicious Mexican dish with an ingredient that might surprise you

Tales of the Dinner Belle
By Brenda Stanley
The slow cooker is such a wonderful appliance for our busy lives, but it’s also a great way to cook inexpensive cuts of meat. The low and slow method of cooking creates tender and delicious meals that are ready when you are. One of my favorites is my Mexican beef. A simple roast is transformed into a slightly spicy and deliciously saucy dish that can be served in tortillas, over rice, or all on its own. Peanut butter is what makes this recipe really tasty. It may seem like an odd ingredient, but it adds a rich and warm flavor that is often used in Mexican cooking.
Belle’s Mexican Beef
1 (4 pound) beef (chuck or rump) roast
½ teaspoon salt
½ teaspoon pepper
1 tablespoon oil
2 cups salsa
1 cup beef broth or beer
1 (6 ounce) can tomato paste
1 teaspoon cayenne pepper
2 Tablespoons peanut butter
⅓ cup chopped cilantro
Shredded cheese
In a large heavy pot or fry pan, heat the oil over medium high heat. Sear the roast on all sides and season with the salt and pepper. In a bowl, combine the salsa, broth or beer, tomato paste, and cayenne and pour over the top of the roast. Cover and cook on low for 8 hours. When finished, remove the roast and keep warm. Whisk the peanut butter into the sauce in the slow cooker. Return the roast and then shred the meat into the sauce. Serve sprinkled with the chopped cilantro and shredded cheese.