Chimichurri Beef Packets 3-Ingredient Slow Cooker

Chimichurri Beef Packets 3-Ingredient Slow Cooker. Beef chunks wrapped up in foil with herby chimichurri sauce and cooked low and slow — every bite is juicy, tender, and packed with flavor. And nobody has to know how easy it was! My uncle brought a whole slow cooker full of these little foil packets to our spring get-together. One bite and everyone was hooked. The plate was empty before I even grabbed seconds.

Here’s the thing about this recipe — it only has 3 ingredients, but nobody would ever guess that. The beef gets wrapped up snug inside little foil packets with chimichurri sauce, and as it slowly cooks, all those herby, garlicky juices soak right into the meat. By the time it’s done, the beef is so soft it just falls apart when you touch it with a fork. The best part? You put it together in the morning, turn on the slow cooker, and walk away.

Servings: 6

Ingredients

• 3 pounds beef chuck roast, cut into 3-inch chunks
• 1.5 cups prepared chimichurri sauce (store-bought or fresh)
• 2 tablespoons extra-virgin olive oil

Chimichurri Beef Packets: Steps

1. Set up the slow cooker with foil: Lay a few big sheets of heavy-duty aluminum foil inside your slow cooker, letting the extra hang over the edges.
2. Cut foil squares for packets: Cut 8 to 10 pieces of foil into squares, about 8 to 10 inches each. Place them shiny side up on your counter.
3. Coat the beef: Put your 3 pounds beef chuck roast, cut into 3-inch chunks into a bowl. Pour the 1.5 cups prepared chimichurri sauce and 2 tablespoons extra-virgin olive oil over the top and mix until coated.
4. Fill each packet: Place a few pieces of coated beef in the middle of each foil square. Spoon some chimichurri sauce over the top.
5. Seal the packets tight: Fold and seal the foil to make tight packets with no gaps.
6. Arrange in the slow cooker: Place all sealed packets in the slow cooker in one layer. Stack if needed.
7. Wrap and drizzle: Fold extra foil over the top and drizzle a little extra olive oil over the packets.
8. Cook low and slow: Put the lid on. Cook on LOW for 7 to 420 minutes, or cook on HIGH heat for 4 to 5 hours.
9. Check for doneness: Switch to WARM. Carefully open one packet. If the beef falls apart easily, it’s done.
10. Serve: Keep packets on WARM. Open at the table and shred the beef. Spoon juices over sides and serve.

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