Santa Fe Pot Roast

1. 1

   Spread 1/3 cup of the flour on a meat platter.

2. 2

   Pat pork roast dry, roll in flour to coat, brushing off any excess.

3. 3

   In a Dutch oven, heat oil over medium-high heat; brown pork for about 10 minutes.

4. 4

   Turn pork with tongs or a wooden spoon not to pierce meat.

5. 5

   Drain off any fat.

6. 6

   Use a large slow cooker, I use the Rival 6 quart oval.

7. 7

   Combine stock, chilies, garlic, oregano, cumin, corinader, salt, pepper, carrots and onions; cook meat, stock mixture and vegetables on Low for 10 to 12 hours or on High for 6 hours.

8. 8

   Remove the meat and vegetables with a slotted spoon; cover with aluminum foil and keep warm in a 200 degree oven.

9. 9

   Meanwhile, in a small bowl, whisk remaining flour with cold water.

10. 10

    Add the flour mixture to the slow cooker; cook on High for 15 to 20 minutes until juices thickened.

11. 11

    Serve gravy over meat.

12. 12

    I served this with a Garden Vegetable Rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.