Southwestern-style Pot Roast
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| We ate it with cheesy grits (didn't turn out too well) and salad. |
Ingredients
3 onions, minced
1/4 cup tomato paste
3 Tbs vegetable oil
8 garlic cloves, minced
2 Tbs chili powder (we used extra hot chili powder- very tasty)
1 Tbs ground cumin
1 tsp dried oregano
1 (28-ounce) can crushed tomatoes
1 1/2 cups low-sodium chicken broth
1/3 cup soy sauce
3 Tbs Minute Tapioca
2 Tbs minced canned chipotle chile in adobo sauce (recipe called for only 2 tsp but this much was great)
5 lb boneless beef roast cut in two pieces
Salt and Pepper
How To
1. Microwave onions, tomato paste, oil, garlic, chili powder, cumin, and oregano in bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker.
2. Stir tomatoes, broth, soy sauce, tapioca, and chipotles into slow cooker. Season roasts with plenty of salt and pepper and nestle into slow cooker. Cover and cook until beef is tender, 9 to 11 hours on low or 5 to 7 hours on high.
3. Transfer roasts to cutting board, tent loosely with foil, and let rest for 20 minutes. Let liquid settle for 2 minutes, then remove fat from surface using large spoon. Stir in fresh cilantro (optional) and season with salt and pepper to taste.
4. Slice or shred roasts and serve with sauce.
**There was a LOT of extra liquid with this, and it was TAAAASTY, so I'm saving it to put in some homemade soup or something. It's delicious.
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