Texas Pot Roast
Add the spices that made Texas famous to your pot Roast. Texas Pot Roast is seasoned with cumin and chili powder to give it that southwest flavor you enjoy. Beef roast recipes don't get better than this one, partner.
Cooking Time3 hr
Cooking MethodSlow Cooker
Ingredients
- 4 pound boneless chuck roast
- salt, to taste
- pepper, to taste
- 2 tablespoon flour
- 3 tablespoon oil
- 1 clove garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 3 medium onions, quartered
- 3/4 cup canned tomatoes
- Beef broth, water, or tomato juice
- 6 large carrots, cut in 2
Instructions
- Rub the roast with salt, pepper, and flour.
- In a Dutch oven, brown the meat on all sides in hot oil. Pour off most of fat and add the garlic, chili powder, cumin, onions, and tomatoes. Cover and cook slowly, adding broth, water, or tomato juice as necessary, for about 2 hours.
- Add the carrots and cover. Cook about 1 hour longer, or until meat and carrots are tender.