Thought I'd post this for all of you with crockpots. I made this the other night and it was really, really good.
- One beef roast (I buy whatever is on sale, though I don't like the chuck roasts, because they are too fatty) about 4 - 5 lbs.
- Lots of garlic
- 3 tbsp chipotle peppers in adobo sauce (you want a mixture of the peppers and the sauce) -find these in the spanish section of the grocery store
- 1 tsp oregano
- 1 tsp salt (I prefer coarse kosher salt)
- 1 tsp cumin (its best to toast whole cumin and grind it fresh, but I realize that not everyone is as obsessive as me)
- some good size grindings of black pepper
- a couple of onions, quartered
Put quartered onions in your crockpot. Arrange roast on a rack in the crock, atop the onions. Sauté garlic in a bit of olive oil, then add remaining ingredients -- mash up the chipotles to form a kind of paste. Smear this all over the roast. Put lid on, and turn crock on low.
Leave it all day. When done, drain fat from juices, and serve over slices of the potroast. There will be a silence descended upon the members of your household as they greedily eat this delicious dish.
The leftovers can be shredded, mixed with some diced tomato and green chile, and used for burritos. We never have leftovers. I like to serve this with roasted potatoes.
Though the chipotles are quite spicy, the gravy is much less so, and the meat is delicious. Try it!
Carolyn
(1/5/02)
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