Ingredients: |
Ingredients: 3 lb lean chuck roast
1 tsp olive oil
1 T Chili powder
1 tsp smoked paprika
1 T cumin
2 tsp oregano
½ tsp Coriander
½ tsp Garlic powder
½ tsp Onion powder
Sea salt and freshly cracked pepper, to taste
2, 4 oz cans of diced green chiles
1 15 oz can of diced tomatoes
1 1/2 c beef broth
4-5 cloves of garlic
1 handful of cilantro
Roasted Garlic Mashed Potatoes:
4-6 large russet potatoes peeled and cut into equal size chunks
1/2 cup milk
2 tbsp butter
Sea Salt and fresh cracked pepper, to taste
1 T olive oil
2 bulbs of garlic
|
Directions: |
Directions:Preheat oven to 300
Heat olive oil in a Dutch oven over medium high heat. Sprinkle all of the seasonings over both sides of the meat, to taste. Place in Dutch oven and sear all sides of the beef.
For Slow cooker: Remove from pan and put in crock pot. Deglaze pan with beef broth and proceed as follows for both cooking methods:
Add the green chile's, diced tomatoes, beef broth, garlic cloves, and cilantro to the Dutch oven. Cover with a lid and place in the oven. Cook in the oven for 3-4 hours or until the meat is tender and falling apart. In Slow cooker 8 hours on low
Note: Make sure to check the meat periodically to make sure there is enough liquid in the Dutch oven. Add more beef broth if needed.
Remove the meat from the Dutch oven and place on a cutting board to rest. Strain the liquid into a bowl then place back in the pan to cook over medium heat for a few minutes to reduce. Pour the liquid onto the sliced beef and serve immediately.
Roasted Garlic Mashed Potatoes:
Cut garlic bulbs in half and place on sheet of foil. Pour olive oil over halves wrap with foil and roast in oven for 45 minutes in 350* oven. Or until fragrant and soft
Place potatoes in a large pot of water that has been seasoned with sea salt. Boil the potatoes for about 25 minutes, or until fork tender. Drain the potatoes and put back in the pot. Add milk and butter to potatoes and turn burner to medium heat until butter is melted and milk is warm. Squeeze the roasted garlic out of it’s skin and onto the potatoes then season with sea salt and freshly cracked pepper. Mash by hand or with hand mixer until light and fluffy. Taste and re-season if needed. |
This recipe for Southwest Pot Roast with Roasted Garlic Mashed Potatoes is from