Well now, we just bought a new slow cooker yesterday, Mexican is good, SWW's last attempt at pot roast did not get ****, so how about a recipe for Mexican Pot Roast!
der Brucer - I know...first you chop and onion....
(::must not make stupid crocked Chihuahua joke:
Ummm... What do the *** stand for? -Really, I can't figure them out. I have some ideas, but... "did not get EATEN" "did not get COOKED" - what four-letter word fits?
As for Mexican Pot Roast... It's actually just something I threw in the pot - literally...
Coarsely chop 3 small onions (or 2 medium) - or how many of whatever-sized ones you'd like) - basically, "to taste" or whatever covers the bottom of the pot.
Crush and coarsely chop 2 or 3 cloves of garlic - or, again, "to taste". *Remember, if you want more garlic flavor, then do more chopping and mincing. Subsequently, if you just want a hint or so of garlic, just slice the cloves in half - or not - and mix them up with the onions.
Take your beef roast - whatever cut you happen to prefer (but the cheaper the better for these slow-cooked affairs) - and season it with cumin, oregano, salt, pepper - and cayenne pepper if you'd like. *I also lightly season the onions and garlic with the spices.
*OH!! since I'm doing the low carb thing... If you'd like to add potatoes, carrots, celery, etc... -OH, I meant to add celery!! Oops... Add half of those vegetables with the onions before you put the beef in... then place the remaining half of the vegetables over the beef.
Open up two small cans of diced green chiles. Open up a can of nice homesyle salsa - or you can make your own. I happened to use a hot tomato-based salsa this morning. I also like using a salsa verde too. Dump said contents of cans over beef (and vegetables) into pot. Add about another 1/2 cup of water over everything.
Turn slow cooker on LOW, and go away.... Clean the house, watch TV, post here on HHW, was the car, put away books, CDs, DVDs, bring boxes down to the basement.... Depending upon the size of your roast, you should have something very yummy in about 6-9 hours. Sometimes 10-12. -Check your manufacturer's guide for a better idea of cooking times.
Well, I think that's Mexican Style.... -I'll be serving mine with a nice green salad with some homemade guacamole. *The avocados are on sale this week! Damn, I need limes!! Ah, well...
So, in short....
CHOP: 2 to 3 onions, 1-3 cloves of garlic, 2-4 medium potatoes, 1-3 stalks of celery.
SEASON: Roast (eye, bottom round, rump, etc.) with cumin, oregano, salt, pepper and cayenne to taste.
PLACE: 1/2 vegetables in slow cooker, then roast, then the remaining vegetable.
DUMP: 2 cans diced green chiles, 1 small can of salsa (6-8 oz.), and 1/2 cup water. *However tempted you may get, do not add a lot of water.
COOK: On LOW until fork tender.
EAT, ENJOY!
*I only have a 3 quart slow cooker, so if you happen to have a larger one, then adjust the quantities to your pleasing.
Mine should be nice and ready as soon as I get back from class tonight!