Buck And His Dogs Spicy Santa Fe Crock Pot Roast Food

CHARLEY'S SLOW COOKER MEXICAN STYLE MEAT

Steps:

• Trim the roast of any excess fat, and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place the beef in the hot skillet, and brown it quickly on all sides.
• Transfer the roast to a slow cooker and top it with the chopped onion. Season with chile peppers, chili powder, cayenne pepper, hot pepper sauce, and garlic powder. Add enough water to cover 1/3 of the roast.
• Cover, and cook on High for 6 hours, checking to make sure there is always at least a small amount of liquid in the bottom of the cooker. Reduce heat to Low, and continue cooking for 2 to 4 hours, or until meat is totally tender and falls apart.
• Transfer the roast to a bowl and shred it using two forks (reserve 2 cups of cooking liquid, if desired). Serve in tacos or burritos (see Cook's Note).

MOM'S SPICY HOT DOG SAUCE (CROCK POT)

Steps:

• Combine all ingredients in your crock pot.
• Allow to cook at least 8 hours on low (in the older Crockpots -- the newer ones sometimes seem to cook too high). I usually cook mine overnight, then even allow it to cook part of the day before turning it to warm.
• ***It can also be cooked on the stove, if you need it to get done sooner. In this case, you may want to leave the water out.
• Enjoy on hot dogs (or "saucedogs" for my daughter who doesn't like hotdogs, and only eats sauce on a bun LOL) or use as a sloppy joe filling!
• I'm not sure about the serving amount below.

SLOW COOKER POT ROAST

Steps:

• Spray the inside of a slow cooker with cooking spray. Spread the onion slices out into the bottom of the cooker.
• Spread the flour out onto a work surface. Sprinkle the chuck roast with salt and black pepper, and roll the roast in the flour to coat all sides. Using the edge of a small, sturdy plate, pound the flour into the meat. Place the floured roast into the cooker on top of the onions. Whisk together beef gravy mix, ranch dressing mix, and Italian dressing mix in a bowl, and whisk the mixes with water until smooth. Pour over the chuck roast. Distribute carrots around the meat.
• Cover the cooker, set to Low, and cook until the roast is tender and the gravy has thickened, about 8 hours.

SPICE-BRAISED POT ROAST

Steps:

• Place roast in a 5-qt. slow cooker. Mix all remaining ingredients except noodles; pour over roast. Cook, covered, on low until meat is tender, 7-9 hours., Discard bay leaf. If desired, skim fat and thicken cooking juices. Serve pot roast with noodles and juices.

SPICY SHREDDED MEXI BEEF ROAST (CROCK POT)

Steps:

• Place beef roast in a 5-quart crock pot.
• Add in diced tomatoes with juice, spicy salsa (or chipotle sauce if using) jalapeno chilies, onion, garlic, chili powder, honey, salt and cumin.
• Pour in the beef broth; mix with a wooden spoon to combine and season with black pepper.
• Cover and cook on LOW until beef is tender when pierced with a fork (about 8-10 hours, cooking time will vary slightly depending on the size of your roast).
• If desired remove the lid and turn to HIGH for the last 30 minutes to allow the sauce to reduce and thicken.
• Season sauce with more salt if desired.
• Transfer the roast to a cutting board or large platter.
• Shred the meat using two heavy forks.
• Return the shredded meat to the slow cooker; cover and allow to warm.
• Serve in crusty buns.

GRANNY GRANT'S CROCK POT "POT" ROAST

Steps:

• 1. In a Crock Pot, place the beef roast in the bottom. Sprinkle the soup mix and basil (or thyme) evenly over the roast. Place the 2 bay leaves on top of the roast.
• 2. Sprinkle the tablespoon of Worcestershire sauce over the soup mix and herbs.
• 3. Place the baking potatoes towards and touching the outside edge of the Crock Pot.
• 4. Place the quartered carrots on top of the roast and in the middle of the potatoes.
• 5. Spread the onion pieces evenly over the top.
• 6. Pour the beer evenly over everything.
• 7. Cook on low for 8 to 10 hours or on high for 4 to 6 hours.
• 8. POT ROAST GRAVY: Remove meat and vegetables to a platter; keep warm.
• 9. Pour meat juices and fat into a large glass measure. Skim off excess fat from pot juices. Measure 1 1/2 cups juices (if necessary, add beef broth to equal 1 1/2 cups). Pour measured juices into a large saucepan.
• 10. Stir 1/2 cup cold water into 1/4 cup all-purpose flour to make a slurry.
• 11. Pour slurry into pot roast juice into the saucepan.
• 12. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to medium and cook and stir 1 to 2 minutes more. If desired, add several drops of Kitchen Bouquet. Season with salt and pepper to taste.