Texas Rubbed Pot Roast
Recipe Number: 420
Contributor: charm
Rating: Recipe Unrated
Rate This Recipe
|
Serves:
-
Calories Per Serving: -
Preparation Time: -
Difficulty: Easy
Print
Friendly Version
|
|
| Ingredients: |
1 T cumin
1 T ground coriander
1 T chili powder
1 t cayenne peppe
1 t Kosher salt
1 T freshly ground black pepper
1-3 pound chuck roast
2 T olive oil
|
2 cloves garlic, minced
1 medium onion, sliced
2 carrots, peeled and sliced
2 celery stalks, sliced
1 can stewed tomatoes
1 can corn, drained
2 large baking potatoes, peeled and diced
2 t bouillon granules
|
| Cooking
Instructions: |
Combine cumin, coriander, chili powder, cayenne pepper, and black pepper in bowl. Rub spice mix on chuck roast. Heat olive oil in large skillet over medium-high heat. Sear chuck roast on all sides. Add garlic, onion, carrots, celery, tomatoes, corn, and potatoes to crock. Sprinkle beef bouillon granules over mixture. Mix to combine all. Place chuck roast on top of vegetables. Cover and cook on high 4 to 5 hours or on low 6 to 8 hours, or until fork tender. When done, slice chuck roast into thick slices and serve with vegetables. If desired, degrease remaining liquid in pan, season to taste with salt and pepper. Serve spooned over meat and vegetables.
|
|
|
|
|
