With the cold weather coming, this recipe for spicy and tender pot roast is sure to hit the spot!
1.8kg chuck roast
1 tsp ground cumin
1 tsp mild chili powder
1/2 tsp kosher salt
1/2 tsp fresh black pepper
1 medium onion, peeled and quartered
1 can (400gr) Ro*Tel (or diced tomatoes with green chiles)
115 gr diced green chiles (use half for a milder sauce) – use canned/bottled
Trim the roast to remove the largest pieces of fat. You’ll end up with several big chunks of meat. Place the meat in a large mixing bowl.
In a small bowl, combine the cumin, chili powder, salt and pepper. Rub this mixture on all sides of the meat.
Heat a large, deep, nonstick frying pan. Over medium heat, brown the pieces of beef on all sides (in batches, if necessary).
Place the onion in the base of a slow cooker. Top with the browned beef. Pour the can of tomatoes into the frying pan, and with a rubber spatula, scrape up the brown bits from the pan (using the liquid from the canned tomatoes to deglaze the pan). Pour this into the slow cooker, along with the canned/bottled green chiles.
Cook on LOW for 7 hours. The meat will be falling-apart tender. Remove it to a casserole or deep-sided platter, along with enough of the cooking liquid to almost cover. Serve hot, over noodles or shredded in a taco or burrito, or allow to cool completely and refrigerate or freeze.
Recipe provided courtesy of The Perfect Pantry.