- 3 pound(s) bone in chuck roast
- 1/2 cup(s) chopped cilantro for garnish
- 3 tablespoon(s) cider vinegar
- 1/2 cup(s) finely chopped white onion
- 8 garlic cloves, unpeeled
- teaspoon(s) ground black pepper
- 1/4 cup(s) ground dried ancho chile powder
- 1 lime, cut into 6 wedges for servin
- 1. Cut a slit in the side of each garlic clove. Place them in a microwaveable bowl, cover with plastic wrap, poke holes in the top and microwave for 30 seconds on high. Cool until handleable, then slip off the papery husks.
- 2. One by one, drop the garlic cloves into a running food processor, letting each get thoroughly chopped before adding the next. Add the chile powder, cumin, black pepper, vinegar, 1 teaspoons salt and 1/2 cup water and pulse to blend.
- 3. Place the meat in a large crock pot. Scrape the marinade onto the meat, then spread it sloppily over the top and sides. Pour enough water into the slow-cooker to cover the lower 1/2 inch of roast. Cover and slow cook on high for 6 hours or until meat is tender. Carefully remove meat with a slotted spoon onto a large plate, pulling away the bones.
- 4.Degrease the cooking broth and boil it down in a saucepan to concentrate the flavors. Ladle it over the meat and garnish with the onions and cilantro.
This recipe is a personal recipe added by raestone1007 and has not been tested or endorsed by MyRecipes.
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