Sunday, April 3, 2016

shredded beef and jalapeno popper burgers... 8 hours and 20 minutes

the goods:

1 tablespoon olive oil
2.5 pounds chuck roast
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon chili powder
1 teaspoon oregano
1/4 cup steak marinade
2 cups beef broth
1 onion, peeled and quartered

6 jalapenos
2 ounces cream cheese
1 cup shredded pepper jack cheese
1 tablespoon Italian seasoning

brioche buns
barbecue sauce

Combine the onion powder, garlic powder, chili powder, and oregano in a small bowl. Heat a skillet to medium and add olive oil. Rub the meat with the spice mixture and sear 1 minutes on each side. Place roast in slow cooker and add marinade, beef broth, and onion. Cook on low for 8 hours.
After 8 hours shred beef and onion with 2 forks.
Preheat the oven to 350 degrees. Slice jalapenos in half lengthwise and remove seeds. Place in a single layer, cut-side-up on a rimmed baking sheet. Combine the cream cheese, shredded cheese, and Italian seasoning in a bowl. Add a spoonful of the mixture to each jalapeno. Bake 15-20 minutes until jalapenos are tender and cheese is bubbly.
Butter and toast buns, add shredded beef, drizzle with barbecue sauce, and top with jalapeno poppers and bun.

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