Serve this delicious, tangy pot roast with mashed potatoes and a tossed salad for a perfect family dinner.
Ingredients:
- 1 chuck roast, about 2 to 3 pounds
- 2 tablespoons flour
- 2 tablespoons olive oil
- 1 cup chopped onion
- 1 can chili-style tomatoes (diced tomatoes with chili seasonings)
- 1 can stewed tomatoes
- 1 teaspoon chili powder
- 2 tablespoons, more or less, pickled jalapeno pepper rings, with about 2 to 3 tablespoons of the juice
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
Preparation:
Dust the roast with flour. Heat olive oil in a skillet over medium heat; brown pot roast on all sides. Transfer the roast to the slow cooker. Add the onions to the skillet and cook, stirring, until browned.
Put the browned onions in the slow cooker and add the tomatoes, chili powder, peppers, salt, and pepper.
Cover and cook on LOW for 7 to 9 hours.
Serves 6.
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