- 1 tied boneless beef-chuck roast (1,4kg)
- 1/4 cup BBQ seasoning
- 1/2 tsp salt.
- 110g pickled jalapeño chillies
- 1/2 cup light mayonnaise
- 3 spring onions
- 2 tbsp lime juice
- Rub 1 tied boneless beef-chuck roast (1,4kg) with 1/4 cup BBQ seasoning and 1/2 tsp salt. Add to slow cooker and top with 110g pickled jalapeño chillies. Cover and cook on low for 8 to 10 hours or until tender.
- Combine 1/2 cup light mayonnaise, 3 spring onions, chopped, and 2 tbsp lime juice. Discard strings from beef. Slice and serve on rolls with lettuce and lime mayonnaise.
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