Tuesday, November 10, 2009

Slow Cooker: Mexican Style Pot Roast

1 TB salad oil
3 medium garlic cloves
1 (3-pound) beef chuck or rump roast
4 medium, hot red or hot green peppers, diced
2 medium onions, diced
1 (16 oz) can tomato puree
1/4 cup red wine vinegar
1 TB sugar
2 tsp salt
1 tsp oregano
4 medium green peppers, cut into quarters
1 (10 oz) package frozen whole kernel corn

Slow Cooker: 5-5.5 quart or 6-6.5 quart size

In a large skillet, heat the oil. Add roast to skillet and brown on all sides. Remove meat to a plate and set aside. In the same skillet, add onions and hot peppers and cook until tender.
Combine all ingredients except corn into the slow cooker. Cook on low for 8-10 hours, or high for 5-6 hours. Add frozen corn during the last few minutes of cooking time.

Recipe used with permission by Ginger Hack (presenter of Gourmet Crock Pot class)

Related Posts by Categories

Widget by Hoctro | DreamyDonkey

No comments:

Post a Comment