Slow Cooker Pot Roast with Tamarind Sauce (Carne con Salsa de Tamarindo)

Name: Slow Cooker Pot Roast with Tamarind Sauce (Carne con Salsa de Tamarindo)
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 237 milliliters beef stock; 59 milliliters brown sugar; 3 pounds Chuck Roast; 118 milliliters fresh cilantro, plus more for serving; 7 garlic cloves; 1 green bell pepper; 1 teaspoon ground achiote; 1 Tbsp ground cumin; 79 milliliters honey; 2 Tbsps hot sauce; 1 red bell pepper; 59 milliliters red wine; 6 servings Salt and Pepper; 5 scallions, chopped; 473 milliliters tamarind pulp; 59 milliliters tomato paste; 2 Tbsps vegetable oil; 237 milliliters water; 2 yellow onions

Slow Cooker Pot Roast with Tamarind Sauce (Carne con Salsa de Tamarindo)

Slow Cooker Pot Roast with Tamarind Sauce (Carne con Salsa de Tamarindo) is a gluten free and dairy free main course. One portion of this dish contains around 47g of protein, 31g of fat, and a total of 697 calories. This recipe serves 6. From preparation to the plate, this recipe takes about 45 minutes. Head to the store and pick up cilantro, ground achiote, salt and pepper, and a few other things to make it today. To use up the honey you could follow this main course with the Honey Gingerbread as a dessert. This recipe is typical of Mexican cuisine.

Instructions

Season the beef with the cumin, achiote, salt and pepper.In a pan over medium-high heat, heat the oil.

Ingredients you will need

Salt And Pepper

Annatto

Cumin

Beef

Cooking Oil

Equipment you will use

Frying Pan

Add the beef and cook, turning occasionally, until browned on both sides, about 5 minutes total.

Ingredients you will need

Beef

Transfer to the slow cooker.

Equipment you will use

Slow Cooker

Place the water and tamarind pulp in a small pot. Bring to a boil and reduce the heat to low. Cover the pot, and let it simmer for 30 minutes, stirring often.Strain the tamarind mixture and place the liquid in a blender, add the scallion, onions, garlic, peppers, cilantro, tomato paste, hot sauce, sugar, honey, wine and beef stock. Blend until smooth consistency.

Ingredients you will need

Tamarind Pulp

Tomato Paste

Beef Stock

Hot Sauce

Cilantro

Green Onions

Tamarind

Peppers

Garlic

Onion

Honey

Sugar

Water

Wine

Equipment you will use

Blender

Pot

Pour the tamarind mixture over beef. Cover and cook on LOW for 12 hours or on HIGH for 8 hours.

Ingredients you will need

Tamarind

Beef

Add the remaining cilantro and serve warm.

Ingredients you will need

Cilantro

Equipment

Ingredients

Servings:

237milliliters

beef stock 59milliliters

brown sugar 3pounds

Chuck Roast 118milliliters

fresh cilantro, plus more for serving 7

garlic cloves 1

green bell pepper 1teaspoon

ground achiote 1Tbsp

ground cumin 79milliliters

honey 2Tbsps

hot sauce 1

red bell pepper 59milliliters

red wine 6servings

Salt and Pepper 5

scallions, chopped 473milliliters

tamarind pulp 59milliliters

tomato paste 2Tbsps

vegetable oil 237milliliters

water 2

yellow onions

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Cuvaison Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 29 dollars per bottle.