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Slow Cooker Roast Beef

Southwestern Style

Slow Cooker Roast Beef

Pot roast in a crock pot southwestern style, doesn't that sound good for dinner tonight? Or slow cooker roast beef southwestern style, any way you say it, it brings back memories of when you were a kid coming home from school and the smell of that roast hitting you when you walk through the door.

There are thousands of crock pot cooking recipes, and although the slow cooker does a nice job on most cuts of meat, choosing the right cut with the right ingredients can truly be the difference between a nice roast and a great tasting, tender roast.

Eye of round, sirloin tip or bottom round( outside round roast) will work, but if you want to impress family and friends, cuts from the chuck/shoulder, particularly the blade roast is a must if you want the most tender, flavorful roast for your slow cooker.

When cooking a large 5-6lb blade roast we had better results simply cutting the roast in half, creating two 2.5-3lb roasts. This gave us two tender, more evenly cooked roast. This crockpot chuck roast recipe with a southwestern twist, served with mash potatoes, will have them begging for seconds

Serves 5-8 People

Cooking Time 9-11 hours on low or 5-7 hours on high

Ingredients

3-6lb or two 2-3lb boneless blade roast

2-3 tablespoons vegetable oil

4-6 garlic cloves, minced

1 tablespoon ground cumin

1 tablespoon dried onion flakes

2 tablespoons chili powder

1 teaspoon oregano

1 28oz can crushed tomatoes

2 teaspoons canned chipotle chili in adobo sauce

1/4 cup tomato paste

1/4 cup soy sauce

1.5 cups chicken broth

2-3 tablespoons minced fresh cilantro

salt and pepper

Cooking Instructions

Slow Cooker Roast Beef

1. Add to slow cooker stirring, all the ingredients except the roasts and cilantro. Season roasts with salt and pepper. Place roasts into slow cooker and cook 9-11 hours on low or 5-7 hours on high.

2. Remove roast and transfer to a plate or cutting board and tent loosely with foil, 15-20 minutes.

3. Let liquid in the slow cooker settle for 5-10 minutes, remove fat from surface with a large spoon. Season with salt and pepper to taste and stir in cilantro. Slice roast 1/4-1/2 inch slices and serve with the sauce from the slow cooker.

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