Slow Cooker Cuban Pot Roast

Ingredients

• Beef chuck

  Arm pot roast, separable lean and fat, trimmed to 1/8" fat, all grades, raw

  3 lb or 1.36kg

• Salt

  Table

  1 tbsp or 18g

• Pepper

  Spices, black

  1 tbsp or 6g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Salsa verde

  Campbell soup company, pace

  ½ cup or 128g

• Chopped Green Chiles

  Great Value

  8 tbsp or 120g

• Tomatoes

  Red, ripe, canned, with green chilies

  ⅔ cup or 161g

• Vinegar

  Cider

  2 tbsp or 30g

• Coriander seed

  Spices

  1 tbsp or 5g

• Chili powder

  Spices

  1 tbsp or 8g

• Garlic powder

  Spices

  3 tsp or 9g

• Oregano

  Spices, dried

  1 tsp, ground or 2g

• Onion powder

  Spices

  1 tbsp or 7g

• Cumin

  Spices, cumin seed

  2 tbsp, whole or 12g

Directions

1. Generously season the roast with salt and pepper. Heat oil in a pan over high heat and brown the roast on all sides. Transfer to the slow cooker.
2. Deglaze the pan with salsa verde, chiles, and diced tomatoes. Pour this mixture over the roast in the slow cooker.
3. Add all the spices to the slow cooker. Cook on low for 6 hours or on high for 4 hours.

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