Slow Cooker Cuban Pot Roast

Ingredients

• Beef chuck

  Arm pot roast, separable lean and fat, trimmed to 1/8" fat, all grades, raw

  3 lb or 1.36kg

• Salt

  Table

  1 tbsp or 18g

• Pepper

  Spices, black

  1 tbsp or 6g

• Grapeseed oil

  2 tbsp or 27g

• Salsa verde

  Campbell soup company, pace

  ½ cup or 128g

• Chopped Green Chiles

  Great Value

  8 tbsp or 120g

• Tomatoes

  Red, ripe, canned, with green chilies

  ⅔ cup or 161g

• Vinegar

  Cider

  2 tbsp or 30g

• Coriander seed

  Spices

  1 tbsp or 5g

• Chili powder

  Spices

  1 tbsp or 8g

• Garlic powder

  Spices

  3 tsp or 9g

• Oregano

  Spices, dried

  1 tsp, ground or 2g

• Onion powder

  Spices

  1 tbsp or 7g

• Cumin

  Spices, cumin seed

  2 tbsp, whole or 12g

Directions

1. Salt and pepper the roast generously. Heat oil in a pan over high heat. Brown roast on all sides. Place in the slow cooker.
2. Deglaze the pan with the salsa verde, chiles, and diced tomatoes. Pour over roast.
3. Add the spices and cook on low for 6 hours or high for 4 hours.

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• Awesome Slow Cooker Pot Roast
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• Slow Cooker Potato Soup