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Crockpot Roast In Ancho Chili Sauce

on October 3 | in Recipes | by | with 31 Comments

Crockpot Roast In Ancho Chili Sauce

Snowboarding the white sand dunes of Ruidoso, New Mexico was a short-lived love affair. More like a fling, actually. If they ever install ski lifts it’s a romance worth rekindling, but until then I’m more than happy to doodle my name next to a yucca tree instead.

What I DID truly love about New Mexico, though, were the colorful hanging ristras of dried peppers. What exactly one did with these peppers I had no idea – but unraveling the mystery over the last ten years has been a sumptuous journey for sure.

Anaheim chilies from New Mexico, chipotle’s, ancho’s from the legendary fields of Puebla, Mexico – each variety adds depth and excitement in its own way. Take the ancho, for example. It’s mid-range on the heat scale, but it’s peppery sweetness is what makes it perfect for a family of all ages.

No need to fiddle with it too much, either. The complex flavor is best paired with simple ingredients.  Roast. Salt. Onion. Aaand a few other things. But yeah, that’s pretty much it. Did I mention that active prep time is only 10 minutes? (15 if you make gravy!)

Just one more thing. The sauce is absolutely fab over scrambled eggs.

Ingredients:

  • Beef roast, grass-fed if possible (about 4-4.5 lbs) (where to buy grass-fed beef roasts)
  • 1 1/2 tbs unrefined sea salt (where to buy sea salt)
  • 3-5 dried ancho chilies, seeded and torn into little pieces (I find that using three produces a roast with a heat range that is usually comfortable for small children.)
  • 4 large onions, peeled and quartered
  • 3 garlic cloves, crushed
  • 1 tbs thyme
  • 1 tbs parsley
  • 2 bay leaves
  • 2 cups chicken, beef broth or water

Method:

  1. Rub salt on the roast and place it in the crockpot to rest for 1/2 to 1 hour (this improves the tenderness of the meat).
  2. In the meantime, chop onions, dice chili’s, peel and crush garlic, get your stock ready and pull the spices off the rack.
  3. When the roast has rested, place remaining ingredients in the crockpot and cook on low for 7-8 hours, or until tender.
  4. Remove roast from crock pot and, if desired, make gravy with the ancho chili liquid. Here’s how. (Note: I prefer to use arrowroot powder instead of cornstarch)
  5. Enjoy!

Photo credit: Mr. T in DC

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31 Responses to Crockpot Roast In Ancho Chili Sauce

  1. Mellanie Gray Sheppard via FB says:

    I can’t wait to try this one!

  2. @Mellanie – Hope you love it as much as we do! I put the leftover gravy on EVERYTHING for days: eggs, burger patties, steamed veggies

  3. jewel says:

    I can wait to eat this looks so yummy and delicious..Thank you for sharing the recipe I might cook this..Have a nice day and keep on posting delicious food..

  4. Jolee Burger says:

    A perfect fall dish – and who can resist the flavors of Mexico (or New Mexico). Looking forward to trying… Thank you!

  5. Shiaa says:

    Really, a perfect dish for this time of the year. Its has gotta be there. And the recipe is amazing too. I have tried it before. Gonna give another try. And love those red chillies. Amazing picture, that one.

  6. Ashley says:

    Hey! Dumb question – I am making this right now, and am unsure as to if I need to add water in addition to the chicken broth or if that’s in place of broth if you don’t have broth . . . seems like I would need to add enough water to cover the meat more than 2 cups worth of broth, but I don’t want to ruin the yummy sauce . . .

  7. Julie Charbonnet Whetstine via FB says:

    well since you did ask…. crawfish. we have a crawfish boil for easter and crawfish étouffée for christmas eve.

  8. Nicole Rice via FB says:

    Leg of lamb, creamed spinach, au gratin potatoes, salad and homemade rolls :-)

  9. We’re having tri-tip, garlic mashed potatoes, sautéed green beans, and artisan bread, with deviled eggs for an appetizer.

  10. Deviled Eggs. It’s an ironic choice.

  11. Julie Charbonnet Whetstine – Oh YUM! Now I’m craving etouffee . . . maybe I can get a roux going with white bean flour!

  12. Oh my, Nicole Rice! Can I come? I’m sure Daddypotamus wouldn’t mind a trip back home this soon :)

  13. I’m drooling over here, Bethany Lane Nash! Pork tenderloin is AWESOME!

  14. Kirsti Vossler – I’ve never had tri-tip. Checking google now . . .

  15. How cool, Kate Garland! I’m not familiar with Slovak cuisine but that looks good!

  16. An ironic choice indeed, Russell Hemati :) P.S. We miss you already. Come up soon, okay?

  17. It’s soooo yummy! And you can do it in the oven or on the grill. Just be sure not to over cook it, as it keeps “cooking” until it’s cut. We are getting a pre-marinated one from
    Costco, but it’s not organic. *blush*

  18. Rochelle McDonald Everitt via FB says:

    Ham, deviled eggs, and cheesy potatoes but since we’re on the GAPS intro I’m having to be creative with other foods. I made the your roast recipe last night and it was yummy!

  19. Fried Chicken and a table full of salads, slaws, and other goodness. :)

  20. Baked ham, scalloped potatoes, fruit salad, vegetable tray, cake, and brownies. :)

  21. We always did ham and scalloped potatoes growing up, but this year we are having oysters and then slow cooked Moroccan lamb over cauli mash. And homemade ice cream, of course.

  22. [...] Crockpot Roast in Ancho Chili Sauce by Mommypotamus uses beautiful ancho chilis- they’re just gorgeous! [...]

  23. Diane says:

    I made it tonight for my family and it was so wonderful and simple! We added some root vegetables and the meal was perfect! Thank you!

  24. Joy says:

    Hi! This looks delicious – can’t wait to try it! One question though – the link for how to make the gravy just leads back to this same post. Is there a page with the gravy recipe? Thanks!

  25. Lynne says:

    Heather, That was one the best roasts I have ever eaten! Thank you so much for the recipe! Next year we’ll have to grow way more anchos because this is going to be a staple on our menu from now on!

  26. Kristen says:

    Hi Heather, I am newer to your site and I LOVE it! I think you are great. I made this roast tonight and it was delicious. I was wondering what recipe you used for the gravy. The link didn’t work when I clicked on it. Thanks!

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