I know when you read how long I cooked this roast you’re gonna say, a 2 pound roast and that much time! But, believe me, I did. Maybe it was because it was an organic grass-fed piece of beef, but letting this roast cook until it was shredding apart was exactly how I wanted it. Now feel free to use your slow cooker and let it bubble all day in the Mexican-inspired flavors!

This is the kind of really thick saucy roast that you can use on buns for sandwiches, too. It’s full of spicy flavor. I sure hope you can see that from my messy pot! The key to this roast is making sure it’s tightly covered and there’s always plenty of liquid for the meat to cook in and make the boholicious thick gravy~~using a fork, I simply shredded the meat, and it seemed to make even more than leaving it in bigger chunks~~all of this, though, is totally up to you~~it’s your adventurous palate! ~here’s to chuck out west~ xoxo ally
mexican-inspired southwestern chuck roast
Serves: 4-6
Preheat oven to 375
(Note: This can also be done in a slow cooker on high for 4 hours.)
What you need:
2 lb. chuck roast (I used an organic grass-fed cut.)
¼ cup canola oil
1 tsp. sea salt
1 tsp. coarse ground pepper
2 tsp. ground cumin
1 tsp. ground smoked ancho chili powder (can substitute another hot spice)
4 Tbl. Flour (you can substitute rice flour)
2 tsp. chopped garlic
1 (14.5 oz) can stewed tomatoes
2 (5 ½ oz) cans spicy V8 tomato juice
1 cup celery, chopped in small pieces
1 cup shredded carrots
1 cup fire roasted chilies
Water as needed (can substitute beef broth)
mexican-inspired southwestern chuck roast
What you do:
Coat both sides of the meat with the salt, pepper and flour rubbing it into the meat. In a heavy pot over medium high heat, put the oil, let it get hot, and sear both sides of the roast to a golden brown.

Add on top of the meat, the garlic, tomatoes, juice, celery, carrots, and chilies. Do not mix, just put on top/around the meat.
Cover the pot with doubled foil and a lid. Put on a cookie sheet. Cook in a 375 degree preheated oven about 1 ½ hours. Check on the roast to see if you need to add water keeping the roast just covered with liquid. (Remember to put the foil and lid back on!) Cook another hour. Check to see if it’s fork tender.

If not, reduce your heat to 325, add liquid if needed, cover with the foil and lid and cook another hour or so until nice and tender.
mexican-inspired southwestern chuck roast
©alice d’antoni phillips www.allyskitchen.com

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