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CROCK-POT TEX-MEX POT ROAST

CROCK-POT TEX-MEX POT ROAST
One of the most important ways to stay on plan, is to have quick meals ready for dinner when you get home. Most of us are tired at the end of the day, and that’s where we fall prey to not-so-good choices. Just prepping this recipe adapted from the perfectpantry.com for 15 minutes the night before or in the morning will create a flavorful, ready-to-eat recipe for dinner right out of the crock pot.

Plan: (Standard)

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Serving information: Makes 12-16 servings. One serving equals 3 oz. cooked beef.

CROCK-POT TEX-MEX POT ROAST

One of the most important ways to stay on plan, is to have quick meals ready for dinner when you get home. Most of us are tired at the end of the day, and that’s where we fall prey to not-so-good choices. Just prepping this recipe adapted from the perfectpantry.com for 15 minutes the night before or in the morning will create a flavorful, ready-to-eat recipe for dinner right out of the crock pot. Serve over cauliflower rice or even zucchini noodles, or shred the beef and fill a lettuce leaf topped with diced avocado. Delicious! Leftovers are even better the next day

INGREDIENTS

  • 4 lb. chuck roast
  • 2 Tbs. organic coconut or avocado oil
  • 1 tsp. ground cumin
  • 1 tsp. chili powder
  • ½ tsp. Pink Himalayan sea salt
  • ½ tsp. fresh ground pepper
  • 1 medium onion, peeled and quartered
  • 1-15.5 oz. jar salsa (no sugar) or 1-14 oz. can diced tomatoes with green chiles (salsa yields thicker sauce)
  • 4 oz. can diced green chiles

INSTRUCTIONS

  1. Trim the roast to remove larger pieces of fat, cutting it into big chunks of meat and place in a large mixing bowl.
  2. In a small bowl, combine the cumin, chili powder, salt and pepper. Rub the mixture over meat.
  3. Heat oil in a large pan over medium-high heat. Brown the beef on all sides. Place the onion in the base of the crock-pot and top with the beef.
  4. Pour the salsa or diced tomatoes with green chiles into the browning pan, heating over medium heat to deglaze the pan. Gently scrape up the brown bits. Add the green chiles and stir. Pour over the beef.
  5. Cook on low for 7 hours. The meat should be falling-apart tender. Enjoy!