Servings: 6 / Prep time: 15 min | Cook time: 8 hr (marinate overnight)
Ingredients
- 1 jar Molli Morelos Cooking Sauce
- 3 lbs Boneless beef roast
- 1 tbsp Canola or vegetable oil
- 2 Medium carrots, peeled and cut into ½ inch half moons
- 2 Chayotes or potatoes, peeled, pitted and cut into ½ inch cubes
- 1 cup Water
Directions
- Optional: Place the meat in a shallow dish and coat with Molli Morelos Cooking Sauce, cover and refrigerate overnight. (marinating will enhance overall flavor)
- Remove meat from sauce and scrape the extra sauce. Reserve the sauce. Dry thoroughly meat with paper towels, sprinkle with salt.
- Heat oil in a large pan over medium-high. When hot but not smoking, add the meat and brown on all sides, about 5 minutes.
- Remove meat and place on slow cooker. Pour the water into the large pan where meat was browned and bring to a boil, scrapping up the browned bits. Pour water into slow cooker and stir in the reserved sauce. Cover and cook for 8 hours on low.
- Add vegetables to pot 30 minutes before serving. Make sure to distribute vegetables evenly around the meat. Cover and continue cooking for another 30 minutes or until vegetables are cooked.
- Cut meat in 6 large pieces and serve each piece with a scoop of vegetables on top. If sauce is too fatty, skim fat off with a spoon then pour a spoonful of the sauce into each serving. Serve beef pot roast with rice and beans on the side.
