Saturday, February 13, 2016

Cuban Pot Roast

 I love having a well stocked pantry and freezer.  I had all the ingredients to make this one day.  We served it on tortillas.  When I use my crockpot I just want to put all the ingredients in without extra steps.  That is just what I did with this recipe.  It is DELICIOUS!
Cuban Pot Roast

2.5 - 3 lb boneless chuck roast
½ cup salsa verde
½ cup canned chopped green chilis
1 cup diced tomatoes
2 Tbsp dried onion flakes
1 tsp garlic powder
½ cup red and yellow peppers cut into strips Beth used green
1 tsp salt
2 Tbsp ground cumin
1 Tbsp ground coriander
1 tsp dried oregano
1 Tbsp chili powder
½ tsp black pepper
2 Tbsp apple cider vinegar

Generously season the roast with salt and pepper. Sear in a hot pan until browned on all sides. Beth did NOT do this. Place the meat in the bottom of a 5qt crock pot (slow cooker). Add the salsa verde, chilis, and tomatoes to the pan you seared the meat in. Deglaze and bring to a boil. Beth just mixed all together and poured over the roast. Pour over the meat in the crock pot. Add the onion flakes, garlic, peppers, salt, cumin, coriander, oregano, chili powder, black pepper, and apple cider vinegar and stir.

Cook for 4 hrs on high, or 6hrs on low (or until the meat is tender). Shred the meat and serve with your choice of toppings.

Approximate nutrition info per serving: 271 calories, 19g fat, 2g net carbs, 20g protein
Serving size: approximately 1 cup

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