Steak
Mexican Pot Roast

Mexican Pot Roast

This is the starter dinner of a few great recipes to come.  Enjoy the use of your slow cooker and look forward to a really tender pot roast tonight.  Next up: Tostadas and Beef Posole Stew.

Prep 10 min Cook 4 hours Makes 7+ servings

Ingredients

2-3 lb pot roast (chuck or brisket)

1- 28oz can of plum tomatoes

salt and pepper

6 Tbs of chili powder

2 Tbs of paprika

2 Tbs of cumin

1 Tbs of garlic powder

Serrano peppers (optional)

1 bay leaf

1 cup of chicken broth

Season the pot roast and brown it over high heat, 3 minutes per side.  Place in slow cooker.

Add tomatoes, chili powder, paprika, cumin, garlic powder and peppers.  Throw in one bay leaf and then pour chicken broth over the top.  Cover and cook in a slow cooker for 4 hours.

 

Beef Bourguignon

Beef Bourguignon

Prep 15 min Cook 4 hours Makes 7+ servings

Ingredients

3-4 lb chuck roast

1/4 cup of Montreal Seasoning

1/4 oil

1 large onion, sliced into big chunks

4 carrots, peeled and sliced into big chunks

1 lb of white mushrooms, sliced

1 28 oz can of peeled, plum tomatoes

1/2 bottle of red wine (Malbec or Chianti are good choices)

Over high heat on a stove top, heat oil in a dutch oven.  Rub chuck roast all over with seasoning.  Place in hot oil pan.  (You should hear the roast sizzle as it touches the oil.  That way, you know you are getting a good sear.)  Brown roast on all sides, about 5 minutes per side.  Remove from heat and set aside.

In the same pan, add onion, carrots and mushrooms.  Return chuck roast to pan and place over the vegetables.  Squeeze a can of plum tomatoes over the roast.  (This can get a little messy.)  Be sure to include the tomato juice from the can.

Top with the red wine and simmer in a slow cooker for four hours.