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Sunday at my house is often a roast of some kind…I like to mix it up from time to time instead of just doing the standard potatoes, onions, and carrots. Don’t misunderstand, nothing taste more like Sunday dinner than the classic pot roast dinner. But this particular Sunday, away from home house sitting my friends children, I wanted to try something different for teens.
Additionally, lately I have been playing a game of sorts in the kitchen. Trying to create recipes with what I have in the house, without making special trips to the grocery store. Usually dinner turns out great, but occasionally, things have turned out for the worst and we’ve gone with a scrambled eggs or if my daughter has a say, Mac n Cheese. Being in someone else’s home, trying to play by these funny rules I have concocted for myself was a bit more challenging. Everyone has their own “pantry staples,” and this house did not have the same concept of pantry staples as I did. So this was fun. Working with what I had, I slow roasted a beef chuck roast in beef broth, garlic, onions, and chili powder. After letting it cook on low all day, I added green chilies and tomato sauce…I was so pleased with my random cooking results. Hope you enjoy it. 
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In the Slow Cooker:
1 beef roast; 4-5 pounds 1 can low-sodium beef broth 2-3 garlic cloves; grated or minced ½ onion; in large pieces 2 tbsp chili powder Salt and Pepper to taste Olive Oil After Slow Cooking: Shredded beef roast 1 large can green chilies; diced ½ onion; diced 1-8 oz can of tomato sauce 1 cup of broth from slow roasting 1 clove garlic; grated or minced Sear roast in a hot pan with olive oil. Add to slow roaster. Add broth to hot, but-not-on searing pan to deglaze. Add liquid to slow roaster. Mix in garlic, onion, chili powder, salt, and pepper. Cook on low for 6-8 hours. Remove roast and let sit for 20-30 minutes. Drain slow cooker, reserving one cup of the broth (no onion pieces.) Once the roast has rested, shred the meat and return to the slow cooker and pour any escaped juices back over shredded meat. Add diced onion, green chilies, tomato sauce, reserved broth, and garlic. Mix gently and resume cooking on low for about an hour. Serve in freshly fried (or not) corn tortillas. Great with shredded Monterrey Jack, Pepper Jack, or mild cheddar cheese. |
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