Santa Fe Pot Roast

Recipe by Audrey M
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READY IN: 10hrs 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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