Southwestern Pot Roast
By America's Test KitchenPublished on July 14, 2011
Yield
Serves 6
Ingredients
Before You Begin
Corn tortillas are used to thicken the gravy for this pot roast. Vary the heat by adjusting the amount of cayenne pepper. Serve with rice or egg noodles. In most markets, you will have to order a large 5 1/2- to 6-pound chuck roast. Alternatively, use two 3-pound roasts (which are common in most markets). If making Beef Tortilla Casserole (see related recipe), reserve 4 1/2 cups of gravy and 4 cups of meat.
Instructions
- Season roast liberally with salt and pepper. Heat 2 teaspoons oil in 12-inch skillet over medium-high heat until shimmering but not smoking. Brown roast thoroughly on all sides, 8 to 10 minutes. Transfer browned roast to slow-cooker insert.
- Reduce heat to medium. Add remaining 2 teaspoons oil to empty skillet, along with onions, bell pepper, chiles, and garlic. Cook, stirring occasionally, until vegetables are lightly browned, about 4 minutes. Transfer vegetables to slow-cooker insert.
- Increase heat to high. Add tomatoes and 2 cups broth to empty skillet, scraping up any brown bits with wooden spoon. Add chili powder, cumin, cayenne, and oregano and bring to boil. Transfer to slow-cooker insert.
- Tear tortillas into small pieces and combine in medium microwave-safe bowl with remaining 3/4 cup broth. Heat on high power until softened, about 2 minutes. Puree in food processor until smooth. Transfer to slow-cooker insert.
- Set slow cooker to high, cover, and cook until tender, 6 to 7 hours. (Alternatively, cook on low for 9 to 10 hours.) Transfer roast to carving board; loosely tent with foil to keep warm. Allow liquid in pot to settle about 5 minutes, then use wide spoon to skim fat off surface. Puree liquid and solids in batches in blender or food processor. (Alternatively, use immersion blender and process until smooth.) Stir in cilantro and season to taste with salt and pepper.
- Remove strings from roast and cut into 1/2-inch-thick slices. Transfer meat to warmed serving platter. Pour about 1 cup gravy over meat. Serve, passing more gravy separately.
Yield
Serves 6Ingredients
Ingredients
Ingredients
Why This Recipe Works
Buying the right cut of meat can make all the difference in a pot roast recipe. We found chuck roast to be the best bet for our Southwestern Pot Roast recipe—all other roasts we tried dried up and turned tough. Browning the meat and vegetables in a skillet on the stovetop before adding them to the slow cooker brings about the best flavor and color for the gravy. This step is often skipped in most slow cooker pot roast recipes, but we thought it was well worth it. Pureeing the vegetables into the cooking liquid created the gravy. We also found a way to cut some of the fat: Just make our Southwestern Pot Roast recipe a day ahead and refrigerate it. The fat will rise to the top of the gravy and can be easily scooped away with a spoon.
Before You Begin
Corn tortillas are used to thicken the gravy for this pot roast. Vary the heat by adjusting the amount of cayenne pepper. Serve with rice or egg noodles. In most markets, you will have to order a large 5 1/2- to 6-pound chuck roast. Alternatively, use two 3-pound roasts (which are common in most markets). If making Beef Tortilla Casserole (see related recipe), reserve 4 1/2 cups of gravy and 4 cups of meat.
Instructions
- Season roast liberally with salt and pepper. Heat 2 teaspoons oil in 12-inch skillet over medium-high heat until shimmering but not smoking. Brown roast thoroughly on all sides, 8 to 10 minutes. Transfer browned roast to slow-cooker insert.
- Reduce heat to medium. Add remaining 2 teaspoons oil to empty skillet, along with onions, bell pepper, chiles, and garlic. Cook, stirring occasionally, until vegetables are lightly browned, about 4 minutes. Transfer vegetables to slow-cooker insert.
- Increase heat to high. Add tomatoes and 2 cups broth to empty skillet, scraping up any brown bits with wooden spoon. Add chili powder, cumin, cayenne, and oregano and bring to boil. Transfer to slow-cooker insert.
- Tear tortillas into small pieces and combine in medium microwave-safe bowl with remaining 3/4 cup broth. Heat on high power until softened, about 2 minutes. Puree in food processor until smooth. Transfer to slow-cooker insert.
- Set slow cooker to high, cover, and cook until tender, 6 to 7 hours. (Alternatively, cook on low for 9 to 10 hours.) Transfer roast to carving board; loosely tent with foil to keep warm. Allow liquid in pot to settle about 5 minutes, then use wide spoon to skim fat off surface. Puree liquid and solids in batches in blender or food processor. (Alternatively, use immersion blender and process until smooth.) Stir in cilantro and season to taste with salt and pepper.
- Remove strings from roast and cut into 1/2-inch-thick slices. Transfer meat to warmed serving platter. Pour about 1 cup gravy over meat. Serve, passing more gravy separately.
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