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Mexican Pot Roast

  • 4-5 pounds beef shoulder or chuck roast
  • Kosher salt
  • Freshly ground black pepper
  • Extra-virgin olive oil
  • Garlic

Season roast, insert garlic into slits in meat, & brown roast for 1-2 minutes per side.

Combine the following and pour over roast in a 6 qt. crock pot.

  • 2 cloves garlic, smashed
  • 1 large onion, sliced
  • 3  4 oz can diced green chiles
  • 1 (28-ounce) can crushed tomatoes, (recommended: San Marzano) pureed
  • 1 tablespoon ancho chile powder
  • 2-3 tsp cayenne pepper
  • 1 tablespoon ground cumin
  • 1-2 tsp chile powder
  • 4 bay leaves
  • 2-3 cups beef stock
  • Hot sauce, salt & pepper

Cook on low for 12-14 hours – longer is better.

This stuff is awesome on its own, over a salad, in an omelet or on a sandwich.

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