I’m down to the last chuck roast from my cow in the freezer (sad face), so I decided to experiment this morning before work. A little jalapeno, some bell peppers, a couple of seasonings and I got this! (And in hindsight, I realized I probably should have put in my contacts before cutting the jalapeno, not after.)
Vera Cruz Pot Roast
1 roast, 2 pounds or larger (I used chuck roast but a shoulder or rump roast would be fine!)
2 bell peppers, sliced
1/2 a white or yellow onion, sliced
2 carrots, sliced into large discs
1 jalapeno, sliced in half and the seeds removed
1 Tablespoon oregano
2 Tablespoons chili powder
2 Tablespoons cumin
2 teaspoons kosher salt
1 cup of salsa
1/2 cup of stock or water
2 Tablespoons coconut or olive oil
Juice of 1 fresh lime
Cilantro for garnish
1. Put the sliced onion, bell pepper, carrots and jalapeno in a crock pot.
2. Dry off the roast with paper towels.
3. Mix the oregano, salt, cumin and chili powder on a dinner plate.
4. Put the roast on top of the seasonings and coat it well, pressing down on the roast to make sure everything sticks. Do this to both sides.
5. Get a large saute pan hot over medium high heat. When it is hot, add the coconut oil or olive oil and let it get hot. Then, using tongs, put the roast in the pan.
6. Sear the roast on both sides for about 2 minutes.
7. Put the roast on top of the vegetables in the crock pot and add the fresh lime juice, salsa and stock. Cook on low heat for 8 hours or high heat for 4 hours.