Mango Chipotle Pot Roast Crock Pot Recipes

MANGO-CHIPOTLE POT ROAST - CROCK POT

Steps:

• Sprinkle roast with steak seasoning.
• In a 5-quart slow cooker, combine mango, bell peppers, and onion. Place roast on top of fruit and vegetables.
• In a small bowl, combine salsa and mango nectar. Pour over roast.
• Cover and cook on LOW heat setting for 8 to 10 hours.
• Transfer roast and 1/2 of the mango and vegetables to a serving platter. Cover with aluminum foil to keep warm.
• Transfer remaining mixture in slow cooker to a blender. Cover and blend until smooth. Serve with roast and reserved vegetables. Serve with hot cooked orzo or egg noodles (optional).

CHIPOTLE ROAST FOR TACOS & SANDWICHES

Steps:

• Place chuck roast in large crock pot and sprinkle with the salt and pepper, chili powder and cumin.
• Add the remaining ingredients and simmer on high for 5 hours or on low for 7-8 hours.
• Shred the meat with a fork and simmer on high for additional 10-15 minutes.
• Serve in enchiladas, tacos or on crusty rolls with the juice for dipping.

CHIPOTLE POT ROAST

Steps:

• Pulse the tomato juice, oregano, green onion, chipotle peppers, garlic, brown sugar and cumin in a blender until smooth. Pour over the beef roast and marinate in the refrigerator for at least 4 hours or overnight. Remove the beef from the marinade and pat dry using paper towels. Reserve the marinade remaining in the bowl.
• Preheat oven to 325˚F. Heat the oil in a large, ovenproof Dutch oven set over medium-high heat. Brown the beef all over. Pour the reserved marinade over the beef. Cover and transfer to the oven. Roast, turning once, for 1 hour. Add the sweet potato and parsnips or plantains. Roast, covered, for 2 hours or until beef and vegetables are fork tender. Add the red pepper and roast, uncovered for an additional 15 minutes.
• Transfer beef to a cutting board and tent with foil. Rest for 10 minutes before slicing. Use a slotted spoon to transfer the vegetables to a serving bowl. Ladle the pan juices into a gravy boat or heat proof pitcher. Serve meat and vegetables with the pan juices on the side.
• For a thicker gravy, strain the juices into a pot set over medium heat. Stir together 2 tbsp each cornstarch and water until dissolved. Whisk into simmering juices and bring to a boil; cook, stirring, until thickened.