Picante Beef (Slow Cooker)

Thought for the week:

The deeper that sorrow carves into your being, the more joy you can contain.

–Kahlil Gibran




Make Picante Beef with Texas style beef ribs, chuck roast, or brisket.  When you use a cut with some fat and marbling, it turns out moist and so delicious.

Slow Cooker Picante Beef

Prep Time: 20 minutes

Yield: Serves 8


  • 2 TBSP olive oil
  • 4 lb beef brisket or boneless beef ribs
  • Salt and pepper
  • 2 onions, chopped
  • 2 green bell peppers, cleaned and chopped
  • 1 cup chopped cilantro
  • 4 cloves garlic, pressed
  • 1 TBSP dried oregano leaves
  • 2 tsp ground cumin
  • 2 bay leaves
  • 2 1/2 cups Pace® Picante sauce
  • 7 oz chopped green chilies (canned)
  • 2 TBSP balsamic vinegar
  • 1 TBSP brown sugar


  1. In a large skillet, heat oil over medium-high.
  2. Sprinkle ribs (brisket) with salt and pepper, brown on both sides, and place in slow cooker.
  3. Add onion, green pepper, cilantro, garlic, oregano, cumin, bay leaves, and potatoes.
  4. Mix together picante, chilies, balsamic, and brown sugar. Pour over ribs (brisket). Salt and pepper to taste.
  5. Cover and cook on low for about 12 hours, or until very tender. Ribs should take less time than brisket.
  6. Serve over rice or potatoes, or with beans and tortillas, and a side salad.