Earlier this summer, Darrell and I went on a "purge" of our freezer and found a roast hiding at the bottom of our meat drawer. We figured it had probably been in the freezer long enough and decided to cook with it that week, but weren't sure how to prepare it. I'm all in favor of using the crock-pot for summer cooking, and I love me a pot roast prepared with potatoes and carrots and onions--but a traditional pot roast seemed just too heavy for a summer meal. So, I consulted my favorite recipe source--the Internet--and stumbled across a recipe for Southwestern Pot Roast. I liked the concept of incorporating some southwest flair into a pot roast, but didn't really want to serve it as just a platter of meat. So, we did a little improvising and served it with some pepperjack cheese on a hoagie-style roll, and loved it! We've made it a few times since then, and it has never disappointed--plus we love the amount of leftovers it makes!
Southwestern Pot Roast
(adapted from
here)
2-3 pound roast
1 tsp olive oil
2 4-ounce cans of diced green chilies
1 15-ounce can of diced tomatoes
1 1/2 cups beef broth
4-5 cloves garlic
1 handful cilantro
Seasonings
Chili Powder
Paprika
Cumin
Oregano
Coriander
Garlic Powder
Onion Powder
Salt and Pepper
Combine enough of the seasonings to fully coat all sides of the roast. Heat the oil in a large pan and sear the roast on all sides. Transfer to crockpot. Add the green chilies, diced tomatoes, broth, garlic, and cilantro. Cook on low for 6-8 hours or until the meat is tender and pulls apart easily. Serve the shredded roast on hoagie rolls with pepperjack cheese (we've found that it works best to serve it with a slotted spoon so the bread doesn't get too soggy!)
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