Wednesday, May 23, 2012

Hold the Phone Spicy Poblano Pot Roast

Yowza this was a tasty pot roast. If you aren't really into spicy, take out the serrano seeds and it will hardly have a kick. This recipe is a very simple way to make several meals for a hectic week. You can serve this with whatever veggies you have on hand, a side of rice or quinoa, or even my soon-to-be-posted Colorful Kale Salad. 

3lb boneless beef roast
1 onion, coarsely chopped
any extra veggies you want/have on hand, coarsely chopped
3/4 c water
2 poblano peppers, seeds removed, sliced lengthwise into 6 slices
2 serrano peppers, sliced lengthwise into 4 slices

Place onion and veggies (not the peppers yet) in the bottom of a crock pot and put the roast on top. After pouring the water over roast and veggies, lay the peppers on top of the roast. Set the crock pot on low for 9-11 hours. Slice or shred with two forks and serve. This recipe yields 6-12 servings depending on the amount of meat you want per serving.

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