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.

Ragin' Cajun Chuck Eye Roast

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

1. Rub chuck eye roast with Cajun seasonings and chili powder
2. Add roast to crock pot or slow cooker and set to low heat.
3. Add beer and garlic. Cover and set for 3 hours.
4. To a food processor, add roasted jalapenos, roasted poblanos and olive oil.
5. Process until smooth. Add to crock pot.
6. Slow cook another 2 hours.
7. 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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