Thursday, January 19, 2012

Cowboy Pot Roast

No fuss, no frills, and a lot of spice.  That's what I was thinking when I came up with the idea for a cowboy pot roast.  A simple throw-in-a-pot meal anyone can make.  I used some basic Mexican seasonings to make it Tex-Mex style and garnished each dish with a generous scoop of pico de gallo, chopped cilantro and fresh jalapeno slices.  Fresh.  Spicy.  Satisfying.  Yee Haw!

The perfect meal for a cowboy (or you!)
3.5lb rump roast
1tsp salt
1tsp garlic powder
1tsp chipotle chile powder
1tbs mexican chile powder
1/2tsp cumin
1/2tsp black pepper
1/2tsp onion powder
1 bay leaf
2tsp dried oregano
1tbs melted butter
1 large onion, thinly sliced
2c sliced bell peppers, any color
4 garlic cloves, sliced
1 can El Pato tomato sauce
1 can fire roasted diced tomatoes, drained (Muir Glen is best)

For Garnish:
2 jalapenos, sliced
1 bunch chopped cilantro
1 jar pico de galllo (homemade or store bought)

1. In the bottom of a large crock pot, mix together the butter, garlic, onions and sliced peppers.  Sprinkle with oregano and pour in the can of diced tomatoes and tomato sauce.  Mix well.
2. In a small bowl, mix salt, garlic powder, chile powders, cumin, and pepper.  Rub over your roast then set the roast on top of the veggies.
3. Cover and cook on low 10-12 hours or on high for 5-7 hours (it's done when the roast is tender and pulls away with a fork; every crock pot is a little bit different so check your meat instead of going by an exact time).
4. To serve, garnish with salsa, cilantro and jalapeno for the risk takers.  Enjoy!

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