Let me tell you about Crock-Pots, all right? Crock-Pots are BOSS. They make your house smell amazing, and they’re really not a lot of work, both pre- and post-meal. If I hear anyone ever talk bad about it, I’m going to fight them. In front of everyone.
This is one of those meals that if Amy tells me is on the docket, I get excited and kind of giddy. Crock-Pot meals have been a staple of our Saturday nights. You see, I work most Saturday nights, and Amy is often with me as well (I’m an airline pilot; she’s a stewardess), and there is, seriously, nothing better than putting my key in the front door, stepping into my house after a long night of forgetting lyrics, and immediately smelling something like this recipe.
The things that makes this dish so phenomenal isn’t just the combination beef and potatoes; although that alone will rock your face off. It’s the plethora of things you can have it, which, when I think about it, is what I love about most Mexican or Mexican-themed dishes. You got cheese, you got sour cream, you got avocado, maybe some green onions. You can improve, too – like throw in some lettuce or cilantro on top. I don’t care what you do – it’s your dinner.
This dish is messy, too, but it just doesn’t matter. Go nuts, people. I would get some good tortilla chips to go with this, because that’s what’s going to make it a party. (DW)
3-4 lbs. chuck roast, fat trimmed
1 lb. baby red potatoes
1 can (10 oz) diced tomatoes, undrained
1 can (6 oz) tomato paste
1 can (4 oz) mild green chilies
1 onion, chopped
2 teaspoons The Art of Chipotle Gourmet Paste*
1 teaspoon cumin
1 teaspoon chili powder
Cut chuck roast into 1 inch cubes. Mix all ingredients in a 5-quart Crock-Pot. Cook on low for 8-10 hours.
Serve with flour tortillas, avocado, tomatoes, cilantro, lettuce, cheese, and sour cream.
*The only store in the Livermore area that I have found the Art of Chipotle Gourmet Paste at is Nob Hill/Raleys. (AW)
