Picante Pot Roast

Total Time: 4 hrs 30 mins Preparation Time: 30 mins Cook Time: 4 hrs

Ingredients

• Servings: 6
• 3 lbs boneless shoulder chuck roast
• 3 -4 cloves garlic, slivered (i use the jarred garlic pieces – about 1t)
• 1 -2 pickled jalapeno pepper, slivered
• blend of dry southwest seasoning (i use emeril’s southwestern blend or the bayou blast either one)
• 2 tablespoons bacon drippings or 2 tablespoons oil
• 1/4 cup all-purpose flour
• 2 (10 ounce) cans ro-tel tomatoes and green chilies
• 1/2-1 cup unsalted beef stock (i use campbell’s even though it has salt and just cut the salt on the roast)
• 6 carrots, cut in halves (i use a bag of baby carrots)
• 1 -2 onion, sliced in rings

Recipe

• 1 insert the garlic and jalapeno slivers into openings in the meat’s surface.
• 2 rub the meat well with the dry rub or other seasoning blend, and let it sit about 30 minutes to come close to room temperature.
• 3 preheat the oven to 300 degrees.
• 4 heat the bacon drippings (for more flavor) or oil in a heavy lidded skillet or dutch oven.
• 5 dredge the meat in the flour, and brown it in the drippings or oil.
• 6 turn off the heat.
• 7 pour in the tomatoes and ½ cup of stock, and add the carrots and onions to the pan.
• 8 cover the pan tightly, and bake the roast for 4 hours.
• 9 check the meat after 3 hours, and add more stock if it is getting dry.
• 10 if it seems a little soupy, uncover it for the last 30 minutes of baking.
• 11 the meat should be falling apart tender when done.
• 12 serve the meat and vegetables hot.