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?
Just one more thing. The sauce is absolutely fab over scrambled eggs.
Ingredients:
- Beef roast, grassfed if possible (about 4-4.5 lbs)
- 1 1/2 tbs unrefined 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:
- 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).
- In the meantime, chop onions, dice chili’s, peel and crush garlic, get your stock ready and pull the spices off the rack.
- When the roast has rested, place remaining ingredients in the crockpot and cook on low for 7-8 hours, or until tender.
- Enjoy!
Photo credit: Mr. T in DC
Mellanie Gray Sheppard via FB
I can’t wait to try this one!
Mommypotamus via FB
@Mellanie – Hope you love it as much as we do! I put the leftover gravy on EVERYTHING for days: eggs, burger patties, steamed veggies
jewel
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..
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Jolee Burger
A perfect fall dish – and who can resist the flavors of Mexico (or New Mexico). Looking forward to trying… Thank you!
Shiaa
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.
Shiaa´s last [type] ..Physical Therapy Assistant
Ashley
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 . . .
Heather
Not a dumb question at all! The broth is all you need
Julie Charbonnet Whetstine via FB
well since you did ask…. crawfish. we have a crawfish boil for easter and crawfish étouffée for christmas eve.
Nicole Rice via FB
Leg of lamb, creamed spinach, au gratin potatoes, salad and homemade rolls
Bethany Lane Nash via FB
Pork tenderloin.
Kirsti Vossler via FB
We’re having tri-tip, garlic mashed potatoes, sautéed green beans, and artisan bread, with deviled eggs for an appetizer.
Kate Garland via FB
Hrudka and kielbasa! http://doghillkitchen.blogspot.com/2009/04/hrudka-slovak-egg-cheese-for-easter.html
Russell Hemati via FB
Deviled Eggs. It’s an ironic choice.
Mommypotamus via FB
Julie Charbonnet Whetstine – Oh YUM! Now I’m craving etouffee . . . maybe I can get a roux going with white bean flour!
Mommypotamus via FB
Oh my, Nicole Rice! Can I come? I’m sure Daddypotamus wouldn’t mind a trip back home this soon
Mommypotamus via FB
I’m drooling over here, Bethany Lane Nash! Pork tenderloin is AWESOME!
Mommypotamus via FB
Kirsti Vossler – I’ve never had tri-tip. Checking google now . . .
Mommypotamus via FB
How cool, Kate Garland! I’m not familiar with Slovak cuisine but that looks good!
Mommypotamus via FB
An ironic choice indeed, Russell Hemati
P.S. We miss you already. Come up soon, okay?
Kirsti Vossler via FB
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*
Rochelle McDonald Everitt via FB
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!
Hunter Niland Mills via FB
Fried Chicken and a table full of salads, slaws, and other goodness.
Michelle Lane Martin via FB
Baked ham, scalloped potatoes, fruit salad, vegetable tray, cake, and brownies.
Holistic Kid via FB
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.
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Diane
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!