Southwestern Pot Roast

• Meat

  • 4 5 lb boneless beef roast cut in two pieces, boneless

• Produce

  • 8 Garlic cloves
  • 3 Onions
  • 1 tsp Oregano, dried
  • 1 (28-ounce can Tomatoes

• Canned Goods

  • 1 1/2 cups Chicken broth, low-sodium
  • 1/4 cup Tomato paste

• Condiments

  • 2 tsp Chipotle chiles in adobo sauce, canned
  • 1/3 cup Soy sauce

• Baking & Spices

  • 1 tbsp Chili powder
  • 3 tbsp Minute tapioca
  • 1 Salt and pepper

• Oils & Vinegars

  • 3 tbsp Vegetable oil

• Nuts & Seeds

  • 1 tbsp Cumin, ground

Found on yourhomebasedmom.com

Description

Ingredients

• 3 onions, minced
• ¼ cup tomato paste
• 3 Tbs vegetable oil
• 8 garlic cloves, minced
• 1Tbs chili powder
• 1 Tbs ground cumin
• 1 tsp dried oregano
• 1 (28-ounce) can crushed tomatoes
• 1½ cups low-sodium chicken broth
• ⅓ cup soy sauce
• 3 Tbs Minute Tapioca
• 2 tsp minced canned chipotle chiles in adobo sauce
• 4-5 lb boneless beef roast cut in two pieces
• Salt and Pepper

Directions

• Microwave onions, tomato paste, oil, garlic, chili powder, cumin, and oregano in bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker.
• Stir tomatoes, broth, soy sauce, tapioca, and chipotles into slow cooker.
• Season roasts with plenty of salt and pepper and nestle into slow cooker.
• Cover and cook until beef is tender, 9 to 11 hours on low or 5 to 7 hours on high.
• Slice or shred roasts and serve with sauce.