Slow-Cooked Ancho Pot Roast with Corn and Chayote Roasts

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Servings
   Serves 8 to 10

Prep Time
   30 minutes

Cook Time
   10-12 hours on LOW

Cooking Methods
   Braising
   Stewing

Beef Type
   Round

Ingredients

• 1 boneless beef round rump roast or beef bottom round roast (about 3 lbs.)
• 1 large white onion, cut into 8 wedges
• 3 cloves garlic, peeled
• 2 bay leaves
• 1 tsp. salt
• 1 large ears corn, husked, cut crosswise into 1-1/2 inch pieces
• 2 medium carrots, cut into 1 inch pieces
• 1 medium chayote, cut into 8 wedges
• 2 dried ancho chiles, stems, seeds removed
• 1 tsp. whole black peppercorns
• 1 can (13-3/4 to 14-1/2 oz.) ready-to-serve beef broth or 1-3/4 cups water
• 2 Tbsp. cornstarch
• salt and pepper, to taste

Instructions

Place onion, garlic and bay leaves in 5 to 6-quart slow cooker; place beef roast on top. Season roast with 1 tsp. salt. Layer corn, carrots, chayote and chiles around and over roast; sprinkle with peppercorns. Add broth.

Cover and cook on HIGH 6 to 7 hours, or on LOW 10 to 11 hours, or until beef is fork tender. (No stirring is necessary during cooking.) Remove beef and vegetables; keep warm. Strain cooking liquid; skim and discard fat. Reserve 3 cups strained liquid.

Place chiles and ½ cup reserved cooking liquid in blender or food processor container. Cover; process until smooth. Set aside.

Pour remaining 2 1/2 cups strained liquid into medium saucepan. Stir in cornstarch; bring to a boil, stirring constantly. Cook and stir 2 minutes. Stir in chile mixture; continue cooking 4 ot 5 minutes or until slightly thickened, stirring occasionally. Season with salt, as desired.

Carve roast into slices. Season beef and vegetables with salt and pepper, as desired. Serve with sauce.

Nutritional Information

Nutrition info per serving (1/8 of recipe): 248 calories; 7 g fat (2 g saturated fat; 3 g monounsaturated fat); 80 mg cholesterol; 540 mg sodium; 16 g carbohydrate; 3.1 g fiber; 32 g protein; 6.5 mg niacin; 0.7 mg vitamin B6; 1.6 mcg vitamin B12; 3.4 mg iron; 34.4 mcg selenium; 5.6 mg zinc.