Southwest Style Pot Roast & Veggies

This is a southwestern twist on the pot roast and it was delicious! I love the crock pot dinners during the week - hardly any cleanup and it's ready to go when you get home most of the time. This dinner was pretty easy - a little bit of prep work and you set it and forget it until 8-10 hours later. I cooked this on the lowest setting for 10 hours and the meat came out very tender but probably could have come out around 8 hours, I'm guessing. I think it really depends on your slow cooker though. One of the tomatillos I picked up was rotten in the middle so I had to toss it - bummer! You can use your own combination of bell peppers but I only used one red because they are so expensive compared to the green ones.

The beef came out shredded rather than sliced which is fine by us! The more tender the meat, the better and the leftover sauce drizzled on top was fantastic. I would also suggest to omit the potatoes as I just didn't think they belonged in this dish, perhaps some beans would have been better. I served the meat with some toasted corn tortillas and brown rice with corn.

Southwest Pot Roast, Veggies & Rice with Corn

The wine makes a huge difference, the flavor intensifies so make sure to use a wine you like to drink when cooking. Otherwise use beef or chicken stock if you are not a big fan of wine.

Gnarly Head makes some great wines!

ingredients

• 1 tbsp olive oil

• 10 oz can Rotel

• 2.5 lbs beef pot roast

• 6 cloves garlic, smashed

• 1 cup Cabernet Sauvignon

• 3 small white onions, sliced

• 2 medium russet potatoes, cubed

• 4-5 medium tomatillos, halved & quartered

• 1 hot (roasted) green Chile, seeded & chopped

• 2 green bell peppers, chopped

• 1 red bell peppers, chopped

• sea salt & freshly cracked black pepper

directions

1. Let the meat rest at room temperature for 30 minutes, season with sea salt & pepper. Heat a cast iron skillet over high heat and then add the oil. Sear all sides of the roast until brown crust forms - 5 minutes per side. Remove from skillet, set aside.

2. Meanwhile combine all ingredients in the slow cooker, stir up and place roast on top and cover. Cook on low for 9-10 hours. Remove beef and slice. Remove veggies using a slotted spoon and place in a serving bowl. Serve beef with the veggies and drizzle some of the remaining sauce on top.

It's a spicy meal but in a warm flavorful way. What I mean by that is the heat doesn't stay on your pallet for long therefore it's not overwhelming. I used one HOT Hatch green Chile and was astonished by how much heat came from one pepper... but it was great. 

Enjoy!

This recipe was adapted from Southwest Slow Cooker.