s COWBOY POT ROAST ***
s 
|
s COWBOY POT ROAST ***
s |
|
Ingredients
|
|
||||
|
Instructions Instructions: *** 1-9-2010 good, better the second day after i cut into small chunks and reheated, sorta like a chunky chili *** Prep: 15 min.; Cook: 6 hrs., 30 min. Browning the meat before slow cooking enhances both the appearance and flavor of the meat. 1 1/2 teaspoons salt, divided 1 1/2 teaspoons pepper, divided 1 (14.5-ounce) can petite-cut diced tomatoes, drained 1 (10-ounce) can diced tomatoes and green chiles, undrained 1 onion, cut into 8 wedges 1 tablespoon chili powder 1 (2 1/2- to 3-pound) eye of round roast, trimmed 2 tablespoons vegetable oil 2 (16-ounce) cans pinto beans, drained 1 (15-ounce) can black beans, drained Pickled jalapeħo pepper slices (optional) Combine 1 teaspoon salt, 1 teaspoon pepper, and next 4 ingredients in a medium bowl. Sprinkle roast evenly with remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Brown roast on all sides in hot oil in a large Dutch oven over medium-high heat. Transfer roast to a 5 1/2-quart slow cooker. Pour tomato mixture over roast. Cover and cook on HIGH 5 to 6 hours or until meat shreds easily with a fork. Remove roast from slow cooker, and cut into large chunks; keep warm. Skim fat from juices in slow cooker. Mash 1 1/2 cans (about 2 3/4 cups) pinto beans; add to slow cooker, and stir until combined. Stir in black beans and remaining 1/2 can pinto beans. Add roast pieces back to slow cooker; cover and cook on HIGH an additional 20 to 25 minutes. Top each serving with jalapeħo pepper slices, if desired. Yield: Makes 6 servings Southern Living, FEBRUARY 2005 Notes: This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
|||||
|
|
|||||