Santa Fe Pot Roast

A mild Tex-Mex flavor.

• Ready In: 10 hrs 15 mins
• Serves: 6

Ingredients

• 2⁄3 cup all-purpose flour
• 3  lbs boneless pork shoulder
• 1  tablespoon  vegetable oil
• 1  cup  chicken stock
• 4 1⁄2 ounces green chilies, drained and rinsed
• 2  cloves  minced garlic
• 1  teaspoon dried oregano
• 1  teaspoon ground cumin
• 1  teaspoon  coriander
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 4  cups  baby carrots or 4  cups carrots, cut in 2 inch pieces
• 6  small  halve onions
• 1⁄3 cup  cold water

Directions

1. Spread 1/3 cup of the flour on a meat platter.
2. Pat pork roast dry, roll in flour to coat, brushing off any excess.
3. In a Dutch oven, heat oil over medium-high heat; brown pork for about 10 minutes.
4. Turn pork with tongs or a wooden spoon not to pierce meat.
5. Drain off any fat.
6. Use a large slow cooker, I use the Rival 6 quart oval.
7. Combine stock, chilies, garlic, oregano, cumin, corinader, salt, pepper, carrots and onions; cook meat, stock mixture and vegetables on Low for 10 to 12 hours or on High for 6 hours.
8. Remove the meat and vegetables with a slotted spoon; cover with aluminum foil and keep warm in a 200 degree oven.
9. Meanwhile, in a small bowl, whisk remaining flour with cold water.
10. Add the flour mixture to the slow cooker; cook on High for 15 to 20 minutes until juices thickened.
11. Serve gravy over meat.
12. I served this with a Garden Vegetable Rice.