3 1/4 lb eye of round roast
28 oz canned diced fire roasted (or regular) tomatoes
2 onions, chopped
5 cloves garlic
3 jalapeno peppers, chopped
3 tablespoons sliced pickled jalapenos
2 tablespoons hot Mexican chile powder
1 tablespoon Worcestershire sauce
1 tablespoon cocoa
1 teaspoon cayenne
1 teaspoon chipotle
1 teaspoon ground ancho chile
1 teaspoon oregano
1/2 teaspoon roasted ground cumin
1/2 teaspoon Mexican cinnamon (canela)
Place all ingredients in a 4 quart slower. Cook on low 10-12 hrs. Remove the roast from the slow cooker and slice. Top with with the remaining sauce.
I wanted to make something other than brisket for Passover this year so I landed on pot roast. It is easy to do it the traditional way but I wanted to try something different so I went for a Tex Mex theme: lots of spices and tomato. I used round eye because it is leaner than other cuts used for pot roast and I am glad I did, the fat stuck to the meat and didn’t make the vegetables greasy or unappetizing as I’ve had happen with other pot roasts. The meat was fall apart tender and the tomatoes and other vegetables held their shape well enough to become an appetizing sauce*. The fact that was pleasently spicy was just the icing on the cake. Way more interesting and fun than the typical pot roast and the leftovers will be great in a number of ways. I bet they will make a great burrito, taco or quesadilla filling but I am tempted to serve them over mashed potatoes.
*If your sauce is thinner, you could use a small stainer to scoop out the more solid bits.