Thursday, August 28, 2014

Southwestern Pot Roast Cooked in the Crockpot


This was an easy roast to put together and tasted great!   We served it on tortillas and even put the Mexican potatoes on it.  YUM!
Southwestern Pot Roast Cooked in the Crockpot


3 lb. boneless chuck roast, trimmed of visible fat
1 can reduced sodium beef broth
1 cup + 1/4 cup your favorite salsa
steak rub or your favorite seasoning for steak to rub on meat before


1-2 tsp. olive oil for browning meat

Put beef broth in a small saucepan, removing any fat that has collected on top in the can. Boil until the broth is reduced to 1/2 cup.

While beef broth is reducing, trim all visible fat from chuck roast. Rub pot roast on all side with steak rub (or your favorite seasonings for steak.) Heat olive oil in heavy frying pan (pans that aren't nonstick will give the best browning.) Brown roast well on all sides


When roast is browned on all sides, put meat in crockpot. Pour reduced beef broth into frying pan and use a metal turner to scrape off any carmelized bits from the browned meat. Add salsa and stir into broth, then pour salsa/beef broth mixture over pot roast.

Cook on high for one hour, then turn to low and cook 3-4 more hours, or until meat is very tender when pierced with a fork. (You could also cook for a longer time on low setting. If you don't have a slow cooker, cook in a heavy dutch oven on stovetop at lowest setting for 2-3 hours.) Remove meat from crockpot and pour sauce into small saucepan. (If there is a lot of fat on top of the sauce, spoon it off or use a fat separator to remove the fat. You may not need to do this if you did a good job trimming.) Put meat back into crockpot to keep warm, then add final 1/4 cup salsa to the sauce and simmer until reduced to about 1 cup.

To serve, slice meat across the grain and serve hot, with sauce spooned over the top. I also think this meat would be great served as a filling for tacos or burritos.

 

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