Picante Pot Roast

 

2

1/2- to 3-pound beef boneless chuck roast

1

medium orange

3

large onions, chopped (3 cups)

2

large carrots, chopped (1 1/2 cups)

1

can (14 1/2 ounces) diced tomatoes with crushed red pepper and basil, undrained

1/2

cup beef broth

1

teaspoon ground cumin

1/2

teaspoon salt

• 1 Trim excess fat from beef. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook beef in skillet 5 to 10 minutes, turning several times, until brown.
• 2 Place beef in 4- to 5-quart Crock-Pot slow cooker. Grate peel from orange; juice orange. Top beef with onions, carrots, tomatoes, orange peel, orange juice, broth, cumin and salt.
• 3 Cover and cook on low heat setting 9 to 10 hours or until beef is tender.