MEXICAN-STYLE POT ROAST

MEXICAN-STYLE POT ROAST

Ingredients:
¼ cup bacon fat or vegetable oil
1 organic white onion, diced
1 tablespoon cumin seeds
4 whole cloves
1 chipotle pepper, chopped
¼ cup tomato paste
6 cups beef broth
3 pounds beef chuck roast
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 bunch cilantro, chopped

Directions:
1. Heat the bacon fat or oil in a large pot over medium heat. Add the onion and cook
for 5 minutes.
2. Add the cumin seeds, cloves, chipotle pepper, and tomato paste. Cook for 2
minutes. Add the beef broth and the beef.
3. Cover tightly and reduce the heat to low. Cook for 3 hours.
4. Season with the salt and pepper and add the chopped cilantro before serving.
Chef’s Note: Thicken the sauce with the addition of a slurry: 5 tablespoons corn
starch mixed with 5 tablespoons water. When boiled, it will thicken. Serve with
rice or potatoes. Carrots and celery are optional.
BEEF BOURGUIGNON
PREP TIME: 45 MINUTES | COOK TIME: 2 HOURS | READY IN: 2¾HOURS
This classic French dish is a simple-to-make, one-pot meal. Flavorful ingredients
take this simple dish to new heights. Burgundy wine, thyme, onions, and hours of
marinating time infuse the meat with a lot of wine flavor.
MAKES 10 SERVINGS