Craving a comfort food sort of meal, I purchased a beautiful chuck roast. Problem was I did not want to make the same ole same ole beef roast recipe full of too much sodium. This Carne Guisada popped up in a search, and me being me, I had to tweak what I found to satisfy my yearnings. Two substitutions: from my pantry, I chose a very mild salsa that I had canned last Fall, and just the right size jar of tomato paste I froze, both made from tomatoes that grew in my garden. Everything else possible for the rest of the ingredients is organic except for the beer.
I researched a number of recipes, and they all called for chipotle. I also wasn’t in the mood for spicy. I just happened to have a jar of Herdez Mexican Sauce, Roasted Pasilla Chile. Perfect, hearty not spicy. Yes, I have left overs and no, you are not invited over for dinner this week.
|3lb. chuck roast, trimmed of excess fat||All-purpose flour to coat seasoned roast|
|¼ tsp sea salt
|1 tsp Gephardt’s chile powder, cumin, oregano, garlic powder|
|1 heaping tablespoon roasted pasilla chile sauce (I used Herdez)||1 large onion, ends cut, cut in half, cut in half again, cut in quarters|
|1 clove garlic, minced||1 large red bell pepper, cut in 2” chunks|
|1 bottle beer, light colored||1/3 cup tomato paste|
|4 carrots, cleaned and cut in large chunks||1 can Rotel tomatoes w chiles|
The night before, combine your organic dried herbs – salt, garlic, cumin, oregano – with the chile powder, add 2 tablespoons olive oil and mix well. Using a large platter to accommodate the roast, rub the roast with your spice mixture thoroughly. Place in glass dish with cover or gallon quart zip lock bag. Refrigerate overnight.
In the morning, pull the roast from your refrigerator to bring to room temperature. Prep all the ingredients and have them ready for your recipe. Everything needs to be ready to add.
Using a large platter, add 1/2 cup of flour, spread evenly. Coast the seasoned roast on all sides. Take a quarter of the onion and mince finely, add minced garlic, set aside. Place the rest of the onions and bell pepper in the bottom of the slow cooker.
Use a heavy pan or large pot to fit the roast with room. Heat 1 tblsp. oil at medium high. When the oil is hot, carefully place the roast in your pan. Let the roast sear for about 4-5 minutes on a side, depending on how hot your range cooks. Do not turn until that 4 minutes is up. Then turn the roast over. Place roast in slow cooker on top of the onions and pepper.
With the temperature still on medium high, add a bit of olive oil if you feel you need to. Add the onion & minced garlic, saute for about 3 minutes. Mix the pasilla sauce and the tomato paste well, and now add to the pan. Your paste mixture will caramelize and turn a dark red brick color. Saute for about 3 minutes. NOTE: if you do yearn for more of a spicy taste, use one chipotle in adobo sauce, finely minced.
Pour the beer into the hot pan, stir and scrape to help loosen the bits of meat etc. which have stuck to the bottom of the pan. Keep scraping until you feel your mixture has all those intense flavors from the items you have cooked in the pan, about 3 minutes.
Add this mixture to the slow cooker. Now you can add the Rotel tomatoes and surround the roast with carrots. Cover and set on Low for 8 hours.
Serve with Cilantro Lime Rice, Black Beans with Green Chilies and tortillas.