Serves 8 as Main Dishor 8 as Main Dish.
I was afraid this was going to be over-poweringly spice, but after removing most of the fat (which was really hot) and cutting with sour cream, the sauce had a pleasant amount of heat.
Leftover meat (shredded), with the sour cream sauce, is great in tacos.
- 3 lb beef chuck roast
- 1/2 T kosher salt
- 1/2 T coarsely ground black pepper
- 2 T olive oil
- 3 jalapenos, sliced (about 1 cup)
- 2 medium onions, sliced into wedges
- 2 T chopped garlic
- 1/4 c chopped fresh cilantro
- zest from three limes
- 1 T cumin seeds
- juice from three limes
- 1 c beef stock
- 2 T corn starch
- 1 c sour cream
- juice from one lime
- minced cilantro for garnish
Deglaze skillet with about 1/2 cup stock, and pour into crock pot. Add remaining olive oil to pan, then add sliced jalapenos and onions. Cook, stirring occasionally, until edges are well-browned. Add 1/2 cup more stock, scraping bottom of the pan, then pour mixture over roast. Add garlic, cilantro, lime zest & cumin seeds to crock pot, then pour lime juice in. Add enough stock to come about halfway up the sides of the roast.
Cook in crock pot on low (or in dutch oven in a 250F oven) for 3-4 hours, or until roast is very tender. Remove roast to a cutting board and let stand. Strain liquid through a wire mesh strainer into a medium sauce pan. Ladle off most of the fat. Heat sauce over medium heat until simmering, whisk in add cornstarch mixed with 1/4 cup water, then whisk in sour cream and lime juice. Bring to a simmer again, then reduce heat to low and simmer five minutes.
Slice roast diagonally. Serve over rice, such as a pilaf, and ladle sauce over. Sprinkle with cilantro.
Keywords: Main Dish, Intermediate, Beef, Beef, Dinner, Dinner, Hot and Spicy, Hot and Spicy, Tex-Mex, Tex-Mex, Crock Pot, Crock Pot
( RG2103 )