Slow Cooker Mexican Pot Roast with Knorr #SaboreaTuVerano

• Paleo

• Meat

  • 1 Beef roast

• Produce

  • 4 Ancho chiles
  • 1 bunch Cilantro, fresh
  • 2 tbsp Garlic
  • 1 Green bell pepper
  • 1 Red onion, medium
  • 1 Yellow bell pepper
  • 1 Yellow onion, large

• Canned Goods

  • 1 cube Knorr caldo de res bouillon

• Baking & Spices

  • 1 tsp Pepper
  • 1 tbsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 2 tbsp Cumin

Found on jenniferppriest.com

Description

Ingredients

• 1 cube Knorr Caldo de Res Bouillon (Beef flavor Bouillon)
• Beef Roast
• 4 Ancho Chiles, soaked with stems and seeds removed
• 1 yellow bell pepper
• 1 green bell pepper
• 1 large yellow onion
• 1 medium red onion
• 2 TBSP garlic, crushed
• 1 bunch fresh cilantro (garnish)
• 1 TBSP olive oil
• 1 TBSP salt
• 2 TBSP cumin
• 1 tsp pepper

Directions

• Place the roast in the bottom of the slow cooker.
• Drizzle olive oil on top of the roast.
• Add spices.
• Add chopped vegetables.
• Prepare 1 cube Knorr Caldo de Res Bouillon (Beef flavor Bouillon) in 4 cups of hot water. Pour into slow cooker.
• Add 4 more cups of water to slow cooker.
• Cover and cook on low for 6-8 hours or until meat shreds with a fork.