Southwest Chili Beef Roast Slow Cooked in Clay

Suitable for VitaClay Models VF7700 & VM7900 series ONLY. 

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
• 1 lb chili beans, cooked
• ¾ lb corn (fresh or frozen)
• 1 tomato, diced
• 2 green chili, sliced, for heat and flavor
• ¼ c enchilada sauce
• 2 c broth (make your own!)

Directions:

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