Cowboy Beef
Pot roast heads for the untamed West when slow cooked with chili beans, corn, tomatoes, and spicy chile peppers in adobo sauce.
Prep: 15 minutes
Cook: 10 to 12 hours (low) or 5 to 6 hours (high)
Makes: 6 servings
2- to 2 1/2- pound boneless beef chuck pot roast
15-ounce can chili beans in chili gravy, undrained
11-ounce can whole kernel corn with sweet peppers, drained
10-ounce can diced tomatoes and green chiles, undrained
1 to 2 teaspoons finely chopped canned chipotle chile pepper in adobo sauce
1. Trim fat from meat. If necessary, cut meat to fit in a 3 1/2- or 4-quart slow cooker. Place meat in cooker. In a medium bowl combine chili beans, corn, tomatoes, and chipotle pepper. Pour bean mixture over meat.
2. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
3. Transfer meat to a cutting board and slice. Arrange slices in a shallow serving bowl. Using a slotted spoon, spoon bean mixture over meat. Drizzle with enough of the cooking liquid to moisten.
[ad#ad-unit]
I love my slow cooker. It is so easy and save tons of time to make food.
ReplyDeleteI love it so much that I bought another one. haha....
Now I have 6-quart and 3.5-quart ones.
Thanks for the post. The dish looks simple yet delicious.
ReplyDeletePork chop cooks the best in a frying pan or on a grill.
Yeah, I learned that pork chop doesn't cook too well in slow cooker.
Cheap cuts of beef seemed to work the best.
It's inexpensive. After cooking for such a long time, the meat is so tender.
I LOVE my slow cookers! I have 3 different sizes :-) You can make the Chinese beef stew (for niu rou mian) in these. I also use the smallest one (2 quart size) for Chinese desserts - red bean soup, mung bean soup, even white tree ear mushroom soup. It's soooo handy.
ReplyDeleteI found that cheap pork cuts cook well in slow cooker, especially red braised pork, Dongpo rou, any pork sparerib soups. I do brown the meats a little bit in the pan before I put them in the crock pot. And I always put the vegetables on the bottom, meat on top of vegetables, then pour the sauce over it all, this works out the best. Tender meats and vegetables.
Tenjo, you are a slow cooker master!
I have so many questions to ask you. So far I've only tried recipes from cookbooks.
I would like to cook my own recipe, especially the Chinese dishes like you did.
But how do I convert the recipe to slow cooker recipe?
Do I need to add more liquid? Do I use the same amount of seasoning?
How long do I cook the food / How do I know when the food is done?
Many times I found that when meat is not completely soaked in liquid, it becomes dry.
Does the meat has to immerse in liquid? Or I simply cook it for too long?
Thank you in advance for answering my questions!