Slow Cooker Cuban Pot Roast

Ingredients

• Beef chuck

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

  48 oz or 1.36kg

• Salt

  Table

  2 tsp or 12g

• Pepper

  Spices, black

  2 tsp or 4g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Salsa verde

  Campbell soup company, pace

  8 tbsp or 128g

• Pace diced green chilies

  Campbell soup company

  8 tbsp or 120g

• Tomatoes

  Red, ripe, canned, with green chilies

  12 tbsp or 181g

• 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, ground or 18g

Directions

1. Season the roast generously with salt and pepper. Heat olive oil in a pan over high heat and brown the roast on all sides. Transfer the roast to the slow cooker.
2. Deglaze the pan with salsa verde, diced green chilies, and canned 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.