chefkellydigby's Recipe

GREEN CHILI ENCHILADA POT ROAST

Category: CROCKPOT

I developed this recipe because I love beef enchiladas and wondered how a pot roast would taste using green chiles & diced tomatoes. It was delish. It became one of my boys favorite dishes. Use the leftovers for enchiladas, what else! Serve over Spanish Rice & Beans.

Serve 4-6
Ingredients:
4 pounds chuck roast
28 oz. can of diced tomatoes & green chiles.
1 cup salsa verde
1 medium onion coarsely diced
1 large carrot cleaned and shredded
2 stalks of celery diced
1 cup beef stock
2 cloves of garlic minced.
1/2-1 tsp chipotle powder or to taste
salt & pepper to taste

Directions:
If you desire you can sear off the roast in a large skillet over high heat. It is not necessary.
Put the roast in the bottom on a large crock pot and pour all the ingredients over it.
Cook on LOW for 8-10 hours or until the meat is tender.
Cook on HIGH for 4-6 hours or until the meat is tender.
To serve, if you prefer smooth chile sauce, use a hand blender to process the gravy after you have removed the meat.
Serve meat & sauce over Spanish or white rice & beans.