Southwest Pot Roast Food

SOUTHWEST BEEF POT ROAST

Steps:

• Heat oil in stockpot over medium heat until hot. Press cumin evenly onto all surfaces of beef roast. Place roast in stockpot; brown evenly. Pour off drippings.
• Season roast with salt and pepper; add salsa. Bring to a boil. Reduce heat; cover tightly and simmer 2-1/2 to 3-1/2 hours or until roast is fork-tender.
• Remove roast; keep warm. Skim fat from cooking liquid. Stir in beans and corn, if desired; bring to a boil. Reduce heat and simmer, uncovered, 8 to 10 minutes or until liquid is slightly thickened.
• Carve roast into thin slices. Serve with bean mixture.

ROUND 2 RECIPE - SOUTHWEST BEEF AND BLACK BEAN CHILI

Steps:

• Heat a large saucepan over medium heat and add the oil, diced onion and garlic and saute until the onions are golden, about 5 minutes. Add the tomatoes, pot roast, black beans, chili powder, and 2 cups water. Lower the heat and simmer for 30 minutes. Season with salt and pepper, to taste. Ladle the chili into serving bowls and sprinkle each bowl with 1 tablespoon of cheese. Serve hot.
• For Pot Roast:
• Season the beef with salt and pepper and lightly coat with flour. Heat the canola oil in a large skillet on medium-high heat and brown the meat on all sides. Remove to a platter and set aside. Arrange the carrots, celery and onion in bottom of slow cooker and top with the seared beef. Add the broth, water, garlic, Worcestershire sauce, and thyme, and set the cooker on low for 8 hours. When finished, remove the meat to a serving platter. Let the vegetables and broth cool for about 5 minutes, then add to a blender. Slowly blend until smooth and transfer to a serving bowl. Serve the gravy with the pot roast and roasted root vegetables.
• For Roasted Root Vegetables:
• One hour before the pot roast is done cooking, preheat the oven to 400 degrees F. Add all the vegetables to a large bowl and add the canola oil, rosemary, thyme, and onion. Season with salt and pepper, to taste, and arrange on a sheet tray. Roast for 30 minutes, then toss and roast another 30 minutes. Arrange on a serving platter and serve.

BRAISED SOUTHWEST BEEF ROAST

Steps:

• In a small bowl, combine the chili powder, cumin, garlic powder and oregano; rub over roast. In a Dutch oven, brown meat in oil. Remove from the pan., Gradually add broth, stirring to loosen any browned bits from pan. Stir in salsa, water and bay leaf; return meat to pan. Bring to a boil. Reduce heat; cover and simmer for 2-1/4 to 2-1/2 hours or until meat is fork-tender., Set meat aside and keep warm. Bring pan juices to a boil. Cook, uncovered, for 10-15 minutes or until sauce is reduced to about 1-1/3 cups; skim fat. Discard bay leaf. Serve sauce with meat.

SOUTHWESTERN POT ROAST

Steps:

• Sprinkle salt and pepper over roast then rub flour all over it.
• Braise each side of roast in oil heated in a heavy dutch oven.
• Add remaining ingredients, stir and cook, covered, on simmer for 2-3 hours or until done.

SOUTHWESTERN CROCK POT POT ROAST

Steps:

• Mix chili powder, onion flakes, cumin, paprika, cayenne pepper, salt, pepper and garlic together in a small bowl.
• Rub seasonings on roast on all sides.
• Places roast in crock pot.
• Sprinkle remaining seasoning on top of roast.
• Place uncooked beans around the roast.
• Pour chiles, tomatoes, soup and water over roast.
• (Do not add any more water; beans will cook in roast's own juices.)
• Cook on low for 8 to 9 hours until roast shreds easily.
• Finish shredding roast and stir to blend roast and beans.
• Serve in a bowl along with cornbread or in warm tortillas garnished with grated cheddar cheese, sour cream, guacamole and sliced jalapeños.

SLOW COOKER SOUTHWESTERN PORK ROAST

Steps:

• Put the pork roast into the slow cooker.
• Combine the remaining ingredients and pour over the pork.
• Cook on low for 8 to 10 hours or on high for 4 to 6 hours or until the pork is tender.

TEX-MEX BEEF POT ROAST WITH CORN-CHIPOTLE-CILANTRO MASHED POTATO

Steps:

• ROAST:.
• Sprinkle roast evenly with 1/2 teaspoon salt, 1/2 teaspoon blackpepper. Brown roast on all sides in hot oil in Dutch oven over high heat.
• Stir together flour, next 4 ingredients and remaining 1 teaspoon salt in a large bowl. Whisk in 1 cup warm water until smooth. Add minced garlic and chopped jalapeno.
• Add 2 cups beef broth to Dutch oven. Stir in flour mixture. Bring to a boil over high heat; cover tightly, reduce heat to low and simmer 2 to 2 1/2 hours or until meat is tender, stirring every 20 minutes to prevent sticking.
• CORN-GARLIC-CHIPOTLE-CILANTRO MASHED POTATOES:.
• Preheat oven 400 degrees.
• Cut off pointed end of garlic; place garlic on a piece of aluminum foil and drizzle with 1 tablespoon olive oil. Fold foil to seal. Brush corn with 1 tablespoon oil and place on a baking sheet.
• Bake garlic for 1 hour. After 15 minutes, place corn in oven and bake with garlic, 45 more minutes or until corn is golden brown. Squeeze pulp from garlic from garlic cloves and set aside. Let corn cool completely.
• Hold upright on a cutting board and carefully cut downward, cutting kernels from cob. Repeat with each corn cob. Discard cob; set corn aside.
• Cook potatoes in boiling water to cover in a large saucepan until fork-tender, about 15-20 minutes. Drain and return to pan.
• Whisk together reserved roasted garlic pulp, 3/4 cup sour cream, 1/2 cup butter and next 5 ingredients in a medium saucepan over medium heat until butter melts and mixture is thoroughly heated.
• Mash potatoes slightly, add warm garlic mixture to pan and continue to mash just until blended. Mixture should be coarsely mashed. Stir in chopped cilantro and reserved corn.
• Serve by arranging potatoes on plate and topping with roast and gravy.

SOUTHWESTERN PORK ROAST

Steps:

• Combine the first six ingredients; rub over the roast. Cover and refrigerate overnight. Place roast fat side up on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 1-1/4 to 1-1/2 hours or until a thermometer reads 160°. Let stand for 10 minutes before slicing.

PETE'S OWN SOUTHWEST BEEF ROAST

Steps:

• preheat a large skillet (preferably cast iron) to about 350 degrees.
• (If using regular skillet heat on med-hi).
• Season roast w/salt,pepper and 1 Tbsp chili powder on all sides.
• Add oil to skillet and brown roast,turning roast after 2 minutes on each side.
• Put roast in a crock-pot or 6-quart stock pot.
• Pour all three cans diced tomatoes and chilies over roast to cover (add water if liquid doesn't cover roast) Add remaining chili powder to pot, stir into liquid as best as possible.
• cook 2-5 hours or until meat is tender.
• About 30 minutes before roast is done, ladle 2 cups of liquid from pot into a saucepan using a wire strainer to remove chunks of tomato.
• Mix flour with water until dissolved.
• Remove saucepan from heat and add in flour mixture,stir until well blended.
• Return pan to stove on low heat.
• Stir until sauce thickens.
• Slice meat thin,serve with spanish rice.
• Spoon sauce over meat and enjoy!