Recipes

Recipes

Southwest Pot Roast

The only reason I call this "Southwest Pot Roast" is because I use chilies in the recipe.

		Olive oil
5 lb.		Pot roast
2 c.		Red wine
1 ¼ c.		Water
1 oz.		Dry onion soup mix
8 oz.		Canned green chilies, diced (use 2 roasted Hatch chilies, if available)
2 T.		Minced garlic
1 T.		Black pepper, freshly ground
1 t.		Salt
3 T.		Flour
		Boiling onions
		New potatoes
		Baby carrots

Pour some olive oil into a frying pan, and heat the pot roast until browned on all sides. Set aside.

In a bowl, combine and mix the red wine through the flour.

Put the pot roast and the bowl mixture into a crockpot.

Add the onions, potatoes, and carrots.

Cook on low temperature, uncovered, until the roast is done, at least 4 hours.