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Slow Cooker Mexican Pot Roast with Knorr #SaboreaTuVerano

4 from 2 reviews

Slow cooker pot roast the whole family will love. This can be used for multiple meals and recipes.

Ingredients

Scale
  • 1 cube Knorr Caldo de Res Bouillon (Beef flavor Bouillon)
  • Beef Roast
  • 4 Ancho Chiles, soaked with stems and seeds removed
  • 1 yellow bell pepper
  • 1 green bell pepper
  • 1 large yellow onion
  • 1 medium red onion
  • 2 TBSP garlic, crushed
  • 1 bunch fresh cilantro (garnish)
  • 1 TBSP olive oil
  • 1 TBSP salt
  • 2 TBSP cumin
  • 1 tsp pepper

Instructions

  1. Place the roast in the bottom of the slow cooker.
  2. Drizzle olive oil on top of the roast.
  3. Add spices.
  4. Add chopped vegetables.
  5. Prepare 1 cube Knorr Caldo de Res Bouillon (Beef flavor Bouillon) in 4 cups of hot water. Pour into slow cooker.
  6. Add 4 more cups of water to slow cooker.
  7. Cover and cook on low for 6-8 hours or until meat shreds with a fork.

Nutrition

Keywords: Mexican Food, pot roast, slow cooker, beef

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