There is something about the fall that brings out all sorts of roasts for dinner. I’m not sure if it’s the cooler evening that sparks a desire for meatier dishes or the nostalgic mood that seems to come with Autumn. All I know is that a roast of some sort is always welcome at the table.
While I might be retired, and spend most of my week days puttering around the house, I still love the freedom of a slow-cooker meal. It gives me time to enjoy walks through the neighborhood. It gives me time to work in the garden. Besides, I love the way the house smells when dinner is simmering in a slow-cooker. This is especially true when spices such as Cumin are involved.
The best thing about slow-cookers is that if life happens, dinner is still there, ready and waiting. If my guys are running late, it’s okay. If something unexpected happens, that’s okay. Dinner will be there when we are. Deliciously waiting.
Slow-Cooker Mexican Pot Roast
1 large White Onion, halved, thinly sliced
1 lb Baby Red Potatoes
3 lb boneless Beef Chuck Roast
2 teaspoons ground Cumin
1/2 teaspoon ground Cayenne Pepper
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
1 tablespoon Taco Seasoning mix
1 can Ro-Tel Fire Roasted Tomatoes with Chili
Spray 5-quart slow cooker with cooking spray.
Cut onion in half, then into thinly sliced slivers. Scrub potatoes, then cut in half. Arrange onion and potatoes in slow cooker.
Trim excess fat from the roast, then set aside.
In a small bowl, mix together Cumin, Cayenne Pepper, salt and pepper. Rub half of the seasoning mix over one side of the roast. Turn roast over, rub with remaining spice. Place roast in the slow cooker over the potatoes and onions.
Mix taco seasoning into the Ro-Tel tomatoes, then pour over the beef. Cover; cook on Low heat setting 8 to 9 hours or until beef is tender.
To serve, place the roast on a large serving dish. Cut into serving size chunks. Surround the roast with potatoes and onions. Serve and enjoy.
Like the pretty corn? Here’s the recipe: Colorful Bell Pepper Corn