This pot roast is incredibly delicious. I served it was a pot roast the first night, with some veggies and fresh fruit on the side, and then used leftovers to make shredded beef enchiladas. You won't be disappointed.
Southwestern Pot Roast
Adapted by: http://www.fortheloveofcooking.net/2010/10/southwestern-pot-roast.html
Ingredients
3 pound lean beef chuck roast
chili powder, to taste
paprika, to taste
cumin, to taste
oregano, to taste
coriander, to taste
garlic powder, to taste
onion powder, to taste
salt and pepper, to taste
2 4-oz cans diced green chiles
15 oz can diced tomatoes
1 1/2 cups beef broth (reduced sodium, preferred)
5 cloves of garlic
handful of chopped cilantro
Directions
-Place beef chuck roast in the bottom of your CrockPot
-Sprinkle all of the seasonings over the chuck roast, to your preference (my recommendation is to add a little more than you think it needs)
-Add the green chiles, diced tomatoes, beef broth, garlic cloves and cilantro to the CrockPot
-Cover with a lid and cook on low for 8 hours.
-Shred beef up and serve
-Feel free to drain some of the juices if you don't want it runny but it keeps the meat moist when you reheat the remaining beef for another dish.
Enjoy! :)
No comments:
Post a Comment