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Green Chile Pot Roast
Andre Lewis

Green Chile Pot Roast

Roasted green chiles and tomatillos give chuck roast a bright sauce that is completely different from brown gravy. The potatoes cook right in the tangy broth and absorb its flavor. Choose mild or medium chiles for a crowd, then put hotter sauce on the table for people who want it.
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Prep Time 25 minutes
Cook Time 8 hours 10 minutes
Total Time 8 hours 35 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 boneless beef chuck roast 4 pounds
  • 2 teaspoons kosher salt
  • 1 tablespoon vegetable oil
  • 1 pound tomatillos husked and quartered
  • 2 cans diced roasted green chiles 4 ounces each
  • 1 medium white onion chopped
  • 4 garlic cloves
  • 1 cup low-sodium beef broth
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 1/2 pounds small red potatoes halved
  • 2 tablespoons fresh lime juice

Method
 

  1. Season the roast with salt. Brown it in the oil for 4 minutes per side and place it in a 6-quart slow cooker.
  2. Blend the tomatillos, green chiles, onion, garlic, broth, cumin and oregano until mostly smooth.
  3. Arrange the potatoes around the beef and pour the green chile sauce over everything.
  4. Cover and cook on low for 8 hours, until the roast pulls apart and the potatoes are tender. Transfer the beef and potatoes to a platter.
  5. Skim the sauce, stir in the lime juice and taste for salt. Pull the beef into large pieces and spoon the green sauce over it.