Saturday, October 03, 2009

Crock Pot Southwestern-ish Chuck Roast

No pictures for this. Just don't have a working camera at my disposal. After thinking about this, somebody, somewhere probably came up with this idea before me. However, I didn't get this recipe from anyone but my own brain, so I'm posting it as an original recipe. I hope you enjoy this as much as my family did. :)

Crock Pot Southwestern-ish Chuck Roast
by Elizabeth Mareno

Serves about 5-6 people generously

3-4lb chuck roast- frozen
1- can tomatoes and green chilies- do not drain.
1- can Bush's Texas Chili Starter (we use medium heat)
Ground Cumin
Instant Rice (we made a 4 serving size and had tons left over)
Shredded Cheese (optional)
Large crock pot (ours is an oval 6 Qt)

Put the frozen chuck roast into crock pot. Pour can of tomatoes/chilies over the top of the roast, juice and all (don't add extra liquid). Sprinkle generously with cumin. Cook 8 hours.

About 15-ish minutes before serving, remove all fat and bones from roast (i just leave it in the crock pot and do this), then shred meat. Add the can of chili starter. Let cook in crock pot about 15 minutes while you get the instant rice ready.

Serve over rice with shredded cheese. Last minute serving add-in's could be jalapeno's for some heat, extra green chilies, sour cream, crushed tortilla chips....use your imagination.

This makes AWESOME leftovers!!

1 comment:

  1. Thanks for posting this yummy recipe! Made a great dish for us to come home to after a long day of co-op.


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