Buck and His Dogs Spicy Santa Fe Crock Pot Roast |
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Prep Time: 30 Minutes Cook Time: 720 Minutes |
Ready In: 750 Minutes Servings: 8 |
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Hatch Green Chile & Roasted Corn Salsa adds a spicy, southwestern twist to this hearty meal. This is my #1 requested Superbowl Crock pot dish. Tip: I prepare the meal the evening prior, add a timer to my outlet, and plug the crock pot into the timer, set the start time at 4 am. The meal is ready to be served by 6 pm. Ingredients:
4 lbs rump steak (i prefer organic rib or top sirloin from whole foods) or 4 lbs chuck (i prefer organic rib or top sirloin from whole foods) or 4 lbs arm roast (i prefer organic rib or top sirloin from whole foods) or 4 lbs rib roast (i prefer organic rib or top sirloin from whole foods) or 4 lbs top sirloin steaks (i prefer organic rib or top sirloin from whole foods) |
4 medium potatoes, halved |
1/2 lb baby potatoes (i prefer organic amandine) |
1/2 lb white pearl onion |
3/4 lb shiitake mushroom, thinly sliced |
3 cups baby carrots |
4 green chili peppers, sliced in 1/4 in. strips . (use med or hot roasted new mexico chilies. if you have access to roasted hatch green chilies-use the) |
1 yellow bell pepper, coarsely chopped |
1 orange bell peppers or 1 red bell pepper, coarsely chopped |
8 garlic cloves, finely minced |
3/4 cup water |
1 cup beef stock |
10 1/2 ounces cream of mushroom soup |
10 1/2 ounces cream of broccoli soup |
13 ounces roasted tomato salsa (medium or hot roasted corn salsa) |
1 (1 1/4 ounce) package dry onion soup mix |
1 (1 1/4 ounce) package dry mushroom gravy mix |
1 cup red burgundy wine (highly recommend the 2002 joseph drouhin, bourgogne vero-remainder serve chilled with the meal) |
5 ounces mild horseradish |
3 tablespoons worcestershire sauce |
2 teaspoons cracked pepper |
1 teaspoon salt |
1/2 teaspoon habanero salt or 1/2 teaspoon seasoning salt |
1/2 teaspoon thyme |
1/2 teaspoon paprika |
2 -4 ounces blue cheese, crumbled (maytag blue cheese if available) |
Directions:
1. Place the halved medium potatoes on the bottom of a 5 quart crock pot.
2. Mix the cracked pepper, salt, habanero salt, thyme, and paprika together and rub well into the roast.
3. Place the roast on top of the potatoes.
4. Sprinkle the dry onion soup on top of the roast.
5. Add Worcestershire sauce.
6. Add garlic evenly.
7. Add carrots, yellow/orange bell peppers, small potatoes, pearl onions, and mushrooms.
8. Add creamed soups.
9. Add water, burgundy, & beef stock.
10. Add horseradish and Hatch Green Chilies.
11. Cook on low for 10 hours.
12. Add salsa and dry mushroom gravy-stir well.
13. Cook on low an additional 2-4 hours.
14. Optional: When serving, sprinkle the roast with Blue Cheese.
15. Serve with the vegetables and gravy on the side or on top of the roast beef.
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