Who doesn’t love a crock pot meal in the winter?!
I have been trying to find some new recipes and I found the Shape South American Slow Cooker Pot Roast. I was a little nervous to how it would turn out as some of the ingredients seem like they could be interesting when combined. I ended up being very happy with the results and am going to make this again! It had some kick and I love spicy food!
Ingredients
- 2 pounds beef chuck roast (Certified Angus Beef® is recommended)
- 2 carrots, peeled and chopped
- 2 jalapeños, chopped
- 2 medium peppers, chopped
- 1 medium onion, diced
- 4 medium radishes, tops removed and cut in half
- 1 to 2 sweet potatoes, chunked
- 1 can (8 ounces) pineapple chunks
- 1 can (14.5 ounces)stewed tomatoes
- 2 cups frozen corn
- 1 can (14 ounces) coconut milk
- ¼ cup canola oil
- 1 tablespoon garlic powder
- 1 tablespoon ground cumin
- Salt and pepper to taste
Instructions
- Heat oil in frying pan over medium-high heat.
- Season roast with garlic, cumin, salt, and pepper; brown on both sides.
- Remove roast from pan; put in slow cooker with remaining ingredients.
- Cover and cook on low about 8 hours
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