BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
May 4 2011
Mexican Pot Roast
3 tablespoons lard or vegetable oil
3 pounds beef round or chuck roast
2 cloves of garlic, finely chopped
2 large tomatoes, chopped
3 potatoes, peeled and quartered
3 carrots, cut into 1/2 inch slices
2 onions, cut into 1/2 inch pieces
1 teaspoon ground cumin
1 teaspoon Mexican oregano
1 teaspoon salt
1 teaspoon freshly-ground black pepper
1-2 Small avocado leaves (can substitute 1 bay leaf)
2 cups water
Heat lard or oil in a cast iron Dutch oven or large, heavy skillet.
Brown roast on all sides. While browning, place the rest of the ingredients in the slow cooker.
Place roast on top of vegetables in slow cooker and cook on low for 8-10 hours, or on High for 5-6 hours.