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This is a sponsored post by Hunt’s tomatoes. All opinions are my own.
I’m always on the hunt for flavorful and easy slow cooker recipes because I’m a huge fan of throwing something into a pot and letting it do all the work. I haven’t whipped out my pressure cooker yet but I’m sure this recipe for slow cooker mojo beef and rice would work just wonderfully in a pressure cooker.
Not only do I love the simplicity of slow cooker recipes, I do love all the flavors melding together for hours on end. Nothing beats coming home from a long day at work and having your dinner practically begging you to devour it! Haha, that is one of many ways to be a winner in my book ;)
This slow cooker mojo beef and rice recipe is one of those recipes where there’s a lot of tang initially because of the marinade but it totally mellows out as it cooks. It’s got a lot of citrus in it and it would pair so well with a mojito or margarita or two!
I also used some Hunt’s Organic Diced Tomatoes in this recipe. I mainly used the diced tomatoes to top my individual bowl but I did add a bit into the marinade itself to give it some more flavor! I love that Hunt’s tomatoes has so many varieties of tomatoes out there, including their organic line. We all are very conscious of what we put in our bodies these days so the organic line is a great addition to the Hunt’s tomato family.
Instead of using chemicals, like lye* Hunt’s peels all its diced, whole, and stewed tomatoes using steam from simple hot water (the process is called FlashSteam™), and it means that no chemical by-products get put back into the earth! Hunt’s tomato products are 100% natural and non-GMO, with no artificial preservatives. The tomatoes are all grown in California, too! Knowing this about Hunt’s makes me feel good about serving these meals made with Hunt’s tomatoes to myself, family, and friends!
Doesn’t the recipe name make you want to dance? Haha
Slow Cooker Mojo Beef and Rice
- 2 pounds (907 g) chuck roast
- 1 ½ cups (355 ml) fresh orange juice
- ½ cup (118 ml) fresh squeezed lemon juice
- ⅓ cup (79 ml) fresh squeezed lime juice
- 10 garlic cloves, coarsely minced
- Fresh oregano, coarsely chopped
- 2 jalapenos, de-seeded and coarsely chopped
- ½ cup (75 g) diced tomatoes
- Kosher salt
The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.
- Put the chuck roast into a large, resealable plastic bag.
- In a measuring glass, add the orange juice, lemon juice, lime juice, garlic cloves, oregano, and jalapenos. Whisk.
- Add the liquid to the plastic bag with the chuck roast then add the diced tomatoes. Close and seal the plastic bag, shake and rub the marinade around the roast then place in a container (just to make sure if it leaks, it doesn't leak all over your fridge) and place in the refrigerator overnight or at least 8 hours.
- After marinading, add everything in the plastic bag into the slow cooker and cook on low for 8 hours.
- Shred chuck roast then with a slotted spoon, scoop out beef and place in a thin layer on a large baking sheet covered with foil. Keep the liquid.
- Broil in the oven on high for 7-10 minutes (watching it carefully). This step is optional but I love the crispy burnt edges it gives and really brings out the flavor!
- Serve shredded beef over white rice and spoon extra liquid on top.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
*Lye peeling is generally recognized as safe by the FDA and has no adverse effects on the healthfulness of tomatoes.