Slow-Cooker Cowboy Pot Roast

Slow-Cooker Cowboy Pot Roast

from southernliving.com
Entree
535 min
10 servings

Smoky and savory, our Cowboy Pot Roast is equally at home served over mashed potatoes, grits, or rice. Let the slow cooker do the work for this easy Southwestern-style dish.

Ingredients

  • 1boneless chuck roast
  • 1 tsp.kosher salt
  • 1 tsp.freshly ground black pepper
  • 2 tbsp.canola oil
  • 3 tbsp.unsalted butter, cut into pats and divided
  • 1medium-size white onion, thinly sliced (about 2 cups)
  • 1 cupchopped poblano pepper (from 2 large)
  • 2 clovesgarlic, minced
  • 1can diced tomatoes and green chiles, undrained
  • 2 tbsp.worcestershire sauce
  • 2 tbsp.minced chipotle pepper in adobo
  • 1envelope au jus mix, divided
  • 1 tsp.smoked paprika
  • 2 tsp.fresh lime juice (from 1 lime)
  • hot cooked rice, to serve

Directions

  1. 1

    Gather all ingredients.

  2. 2

    Sprinkle salt and 1 teaspoon of the black pepper over roast. Heat oil in a large skillet over medium-high. Add roast to pan, and cook, turning occasionally, until browned on all sides, 10 to 15 minutes. Transfer to a plate; set aside.

  3. 3

    Reduce heat to medium. Melt 1 tablespoon butter in pan and add onion and chopped pepper. Cook, stirring occasionally, until softened, about 6-7 minutes, being sure to scrape up browned bits from the bottom of the pan. Add garlic and cook 1 minute longer. Remove from heat, stir diced tomatoes, Worcestershire sauce, chipotle pepper, 1 tablespoon au jus mix, and smoked paprika.

  4. 4

    Place 2/3 of the onion mixture in the bottom of a 6-quart slow cooker. Place roast on top of onions. Sprinkle top of roast with remaining onions, remaining au just mix, and remaining 2 tablespoons butter.

  5. 5

    Cover and cook on LOW 8-10 hours or until beef is tender. Skim fat from sauce and shred pot roast. Stir in lime juice. Cover and cook on LOW 15-30 minutes longer to allow flavors to meld.