Slow-Cooker Pot Roast with Chimichurri
If you’ve never tasted chimichurri, run to your kitchen and make this—pronto. It only takes a minute to whip up this show-stealing sauce, packed with cilantro, parsley and garlic. Use it to top this hearty pot roast, cooked low and slow, for an unforgettable anytime meal.
Ingredient
- 2 medium onions, halved, thinly sliced
- 1 boneless beef chuck roast (2 1/2 to 3 lb)
- 1 packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
- 1 cup Progresso™ beef flavored broth (from 32-oz carton)
- 3/4 cup fresh cilantro leaves
- 3/4 cup fresh Italian (flat-leaf) parsley
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 3 cloves garlic
- 1 medium jalapeño chile, seeded, chopped
- 1 teaspoon dried oregano leaves
- 1 teaspoon salt
- 3 cups thinly sliced cabbage
- 3/4 cup finely chopped red onion
Direction
- Spray 5-quart slow cooker with cooking spray. Arrange onions in slow cooker. Place beef over onions. Sprinkle with taco seasoning mix. Pour broth over beef and onions. Cover; cook on Low heat setting 8 to 9 hours or until beef is tender.
- Meanwhile, in food processor, place cilantro and parsley. Cover and process until chopped. Add oil, vinegar, garlic, jalapeño chile, oregano and salt. Cover and process until smooth. Transfer to small bowl; cover and refrigerate the chimichurri sauce at least 1 hour to let flavors blend.
- Serve pot roast with cabbage, red onion and chimichurri sauce.
