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Southwest Chili Beef Roast Slow Cooked in Clay

March 21, 2017

Southwest Chili Beef Roast Slow Cooked in Clay

I love cooking roasts in VitaClay. The meat is much cheaper than the steak cuts, it feeds us for days, and it’s really moist, juicy, tender and delicious . There really aren’t any drawbacks. Except that sometimes it gets old.

So when I saw this recipe for a “cowboy roast” I thought it was genius, and so easy to adapt to VitaClay! It incorporates roast, my favorite cuts of meat for all of the above reasons, and it has some new and different flavors, so I don’t have to be bored with my roasts or cook them less often!

Now I’m thinking I’ll try to find some more flavors to use with roasts to mix it up even more! Sometimes I even eat roast for breakfast; my Chinese doctor recommended this to me as a way to lose that last stubborn 10 pounds, and it totally worked. I would eat just a little and be really full all morning and the pounds just melted off. Apparently beef is a “hot” food that revs up your metabolism all day long.

This southwest-style roast recipe is delicious and goes well with lots of things: mashed potatoes, rice, pasta, or just a side of sourdough dinner rolls. Try it and let us know what you think!

Ingredients:

  • 2 lb boneless beef chuck roast
  • ~1lb chili beans, cooked
  • ¾ lb corn (fresh or frozen)
  • 1 tomato, diced
  • 2 green chills, sliced, for heat and flavor
  • ¼ c enchilada sauce

Directions:

  1. Place roast meat in VitaClay cooker.
  2. Add chili beans, corn, tomatoes and chills, and enchilada sauce.
  3. Cover, seal and cook on “stew” setting for 3 hours.
  4. Shred or slice the meat and drizzle with sauce, ladling veggies over the top.
  5. Garnish with parsley or cilantro.

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