Mexican Pot Roast – Crock Pot

2 lbs. lean grass-fed steak (economy cut) brought to room temperature

2 bakers potatoes, peeled and cut in large pieces

6-8 carrots, thick chop

2 large sprigs fresh thyme

2 tbsp. chilli ancho powder (this barely spicy, don’t worry)

(1) 14 oz. can fire roasted tomatoes and juice, pureed

1 tbsp. salt

4 c. homemade beef broth (or combination broth and water)

1 tsp. freshly ground black pepper

1 white onion, chopped in slices

4 cloves of garlic, diced

4 tbsp. butter

1.  Salt and pepper both sides of steak.  Preheat skillet to high and melt butter.

2.  Place steak in hot skillet and turn heat to medium.  Sear until brown, about 4 minutes, flip and repeat.  Leave skillet on medium heat.  Place steak at bottom of crock pot.

3.  Sautee onion to a golden brown, about 8 minutes.  At 8 minutes, add garlic.  Cook 2-3 minutes, add to pot.

4.  Add to crock pot potatoes, carrots, thyme, tomatoes, ancho powder, salt and pepper.  Last add the broth and/or water.  Add only enough to reach the level of the veggies.  If you add more, it will yield more soupy results than stew.

5.  Cover and cook on high 1 hour, then cook 4-6 on low.  Really you can leave it up to 8 hours on low.  That’s the beauty of the crock pot!

Enjoy with fresh bread or rolls, or serve with tortillas and roasted salsa.

Cook’s Notes:

Grass-fed beef, all though superior in taste, is a bit tougher than factory meat.  For this reason it is important to cook it only when it’s come to room temperature, as not to shock it in a hot pan and make it tougher.  Also low and slow is perfect for grass-fed.  The stronger flavors (tomato, onion, chile) are a great combo for first-time grass-fed eaters.

Fire-roasted tomatoes add a wonderful flavor to any dish and are very affordable on’s Subscribe and Save.

Store leftovers in fridge or freeze 1 c. portions for quick lunches.


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Filed under Dinner, Mexican Food, Recipes

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