Cuban Pot Roast

• 2.5 - 3 lb boneless chuck roast
• 1/2 cup salsa verde
• 1/2 cup canned chopped green chilis
• 1 cup diced tomatoes
• 2 Tbsp dried onion flakes
• 1 tsp garlic powder
• 1/2 cup red and yellow peppers cut into strips
• 1 tsp salt
• 2 Tbsp ground cumin
• 1 Tbsp ground coriander
• 1 tsp dried oregano
• 1 Tbsp chili powder
• 1/2 tsp black pepper
• 2 Tbsp apple cider vinegar

1. Generously season the roast with salt and pepper. Sear in a hot pan until browned on all sides. Place the meat in the bottom of a 5qt crock pot. Add the salsa verde, chilis, and tomatoes to the pan you seared the meat in. Deglaze and bring to a boil. Pour over the meat in the crock pot. Add the onion flakes, garlic, peppers, salt, cumin, coriander, oregano, chili powder, black pepper, and apple cider vinegar and stir. Cook for 4hrs on high, or 6hrs on low (or until the meat is tender). Shred the meat and serve with your choice of toppings.

chuck roast, salsa verde, green chilis, tomatoes, onion flakes, garlic, red and, salt, ground cumin, ground coriander, oregano, chili powder, black pepper, apple cider vinegar

Taken from www.epicurious.com/recipes/member/views/cuban-pot-roast-53036331 (may not work)