Ingredients:

  • 3 lbs Beef Chuck Roast, trimmed and cut into 1.5-inch cubes
  • 2 tbsp Neutral Oil (Avocado or Grapeseed)
  • 1 tsp Kosher Salt
  • 1/2 tsp Black Pepper
  • 1 tbsp Ground Cumin
  • 1 tbsp Dried Oregano
  • 1 lb Fresh Tomatillos, husked and halved
  • 2 Poblano Peppers, deseeded and chopped
  • 2 Jalapeños, deseeded
  • 1 Large White Onion, diced
  • 4 cloves Garlic, smashed
  • 1/2 cup Beef Bone Broth
  • 1 bunch Fresh Cilantro, stems removed
  • 2 large Russet Potatoes, peeled and cubed

Instructions:

  1. Heat 2 tbsp Neutral Oil in a large skillet over medium high heat. Cook beef in batches until a dark, mahogany crust forms on at least two sides. Note: Overcrowding the pan causes the beef to boil in its own juices rather than sear.
  2. Toss the seared cubes with 1 tsp Kosher Salt, 1/2 tsp Black Pepper, 1 tbsp Ground Cumin, and 1 tbsp Dried Oregano.
  3. Place the 1 lb halved tomatillos, 2 chopped poblanos, and 2 jalapeños under a broiler for 5 to 7 minutes until the skins are charred and blistered.
  4. Transfer the roasted vegetables and 4 cloves smashed garlic into a blender. Pulse until the mixture is a vibrant, smooth liquid.
  5. Place the diced white onion and 2 large cubed potatoes in the bottom of your slow cooker.
  6. Add the seared beef on top of the vegetables. Pour over the blended green sauce and the 1/2 cup Beef Bone Broth.
  7. Cover and cook on Low for 8 hours until the beef is tender enough to shatter with a fork.
  8. Stir in the bunch of fresh cilantro (chopped) just before serving. Wait 5 minutes for the herbs to wilt and brighten the sauce.