Whether it is winter or summer a roast is always received well. This 8 ingredient fajita roast is the embodiment of a delicious juicy roast. It has all the flavors, spices, and nutrients that you need. Roasts are an affordable and practical way to prepare good quality food.

About good quality food, the protein I used for this 8 ingredient fajita roast was some delicious venison. This was my second time preparing venison in a slow cooker. This time I used a low setting for 6 hours and it turned out just perfect. You can use beef, however.

If beef is not your thing, check this juicy Christmas Roast!

The key ingredients for this recipe are the onions and peppers. Afterall this is a fajita roast, right? Well, to boost the flavors I also added scallions (green onions), leeks, and a little bit of celery. This added a unique layer of flavor while also boosting the micronutrient content.

All of the vegetables in this 8 ingredient fajita roast are full of micronutrients and antioxidants. This is a great way to incorporate nutrient-dense vegetables into your diet in an enjoyable way. After all, vegetable consumption is correlated with lowering blood pressure. This is not a result of only eating vegetables, but a healthy lifestyle overall.

This fajita roast is not only packed with vitamins but also muscle building protein. The macros for one serving of 4 ounces or 100 grams are the following:

Calories: 200

Fats: 10

Carbs: 4

Protein: 22

High in protein and low in calories. This dish can be enjoyed with a hearty baked sweet potato and some vegetables. Sides all depend on what macros and what goals you have, so those are your choice. I recommend eating this fajita roast within 4 days.

I hope that you enjoy!





8 Ingredient Fajita Roast Ingredients 2 lbs of stew meat or beef roast (I used venison)

1 whole onion

2 red bell peppers

3-5 green onion bulbs

4-inch leek stalk

3 celery stalks (optional)

2 tbsp of chili powder

2 tbsp of oregano Directions Chop onion and rest of vegetables.

Coat the roast with chili powder and oregano.

Place the meat, and vegetables in the slow cooker or crockpot.

Mix the ingredients around.

Cook on low for about 6 and up to 8 hours.

If possible stir around while it is cooking.

Once done, shred with a fork.

Add salt and pepper to your liking.

Enjoy with sweet potato, cauliflower rice, or choice of vegetables!

As Always, Stay Real!