Friday, April 16, 2021

Southwest Pot Roast

This is perfect for an early April dinner or a get together.

4 lb. beef roast 
1/4 tsp. each: salt, pepper
1/2 tsp. each: dried parsley, granulated garlic
1/4 - 1/3 c. water
1/8 c. olive oil
1 large onion peeled and quartered
4 medium potatoes quarted
30 baby carrots
juice of 1 lime
Non stick cooking spray
Pinch red pepper flakes 
2 - 3 drops each: worchestershire sauce, hot sauce

Remove roast from refrigerator, let it set out for a few minutes.

Preheat slower cooker to medium high heat. 

Spray bottom of pan with cooking spray.

Increase temperature of cooker to high heat.

Place roast in a roasting pan, and sear on 1 side for a 5 - 10 min.

Turn roast over and sear on other side for a few minutes more.

While roast is searing, rinse and quarter potatoes.

Peel, rinse, quarter onions, rinse baby carrots.

Lower heat to 350° F.

Cut lime in half. 

Through a sieve squeeze some lime over roast. 

Pour some of the oil, sprinkle  worchestershire, hot sauce on 1 side of roast.

Sprinkle half of the seasonings over roast.

Turn roast over. 

Pour remainder of the lime, oil over other side of roast. 

Repeat prior process with seasonings, hot sauce and worchestershire sauce 

Pour water in bottom of pan.

Add carrots, potatoes, onions to pan. 

Place pan in oven and cook for 2 -3 hrs. approx or until desired doneness. 

Remove roast from oven and cover with the foil to keep warm. Let rest for a few minutes before carving.

Serves 6 - 8.

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