Monday, July 14, 2008

Daily Dinner Ideas #6

It is Monday again.....and if you are like me, it can be a challenge to get a dinner routine going after the weekend. No worries, Slow cookers/Crock Pots are your best friend! Prepare this Pot roast recipe before work and let it cook all day. When you return home, you will be relieved to know dinner is only minutes away.

Southwestern Pot Roast
Serves 6
Corn tortillas are used to thicken the gravy for this pot roast. Vary the heat by adjusting the amount of cayenne pepper. Serve with rice or egg noodles. In most markets, you will have to order a large 5 1/2- to 6-pound chuck roast. Alternatively, use two 3-pound roasts (which are common in most markets).



1 boneless beef chuck roast (5 1/2 - 6 pounds), tied
Table salt and ground black pepper
4 teaspoons vegetable oil
2 medium onions
, chopped
1 medium red bell pepper
, chopped
4 medium jalapeƱo chiles , seeded and minced
8 medium cloves garlic
, minced
1 can ( 28 ounces) crushed tomatoes
2 3/4 cups low-sodium chicken broth
3 tablespoons chili powder
2 tablespoons ground cumin

1 - 2 teaspoons cayenne pepper
1 teaspoon dried oregano

6 corn tortillas (6-inch)
2 tablespoons chopped fresh cilantro


1. Season roast liberally with salt and pepper. Heat 2 teaspoons oil in 12-inch skillet over medium-high heat until shimmering but not smoking. Brown roast thoroughly on all sides, 8 to 10 minutes. Transfer browned roast to slow-cooker insert.
2. Reduce heat to medium. Add remaining 2 teaspoons oil to empty skillet, along with onions, bell pepper, chiles, and garlic. Cook, stirring occasionally, until vegetables are lightly browned, about 4 minutes. Transfer vegetables to slow-cooker insert.
3. Increase heat to high. Add tomatoes and 2 cups broth to empty skillet, scraping up any brown bits with wooden spoon. Add chili powder, cumin, cayenne, and oregano and bring to boil. Transfer to slow-cooker insert.
4. Tear tortillas into small pieces and combine in medium microwave-safe bowl with remaining 3/4 cup broth. Heat on high power until softened, about 2 minutes. Puree in food processor until smooth. Transfer to slow-cooker insert.
5. Set slow cooker to high, cover, and cook until tender, 6 to 7 hours. (Alternatively, cook on low for 9 to 10 hours.) Transfer roast to carving board; loosely tent with foil to keep warm. Allow liquid in pot to settle about 5 minutes, then use wide spoon to skim fat off surface. Puree liquid and solids in batches in blender or food processor. (Alternatively, use immersion blender and process until smooth.) Stir in cilantro and season to taste with salt and pepper.
6. Remove strings from roast and cut into 1/2-inch-thick slices. Transfer meat to warmed serving platter. Pour about 1 cup gravy over meat. Serve, passing more gravy separately.






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2 Comments:

Blogger Stacey Moore said...

sounds yummy!! i love to use a crock pot!

7/14/2008 01:43:00 PM  
Blogger The Muse said...

Another oh so "Mmmmmmmmmmmm" idea...... :)
I can can taste the savory vegetables now!

7/16/2008 11:57:00 AM  

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