Mexican Inspired Southwestern Chuck Roast
INGREDIENTS
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Serves: 4-6
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Preheat oven to 375
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(Note: This can also be done in a slow cooker on high for 4 hours.)
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What you need:
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2 lb. chuck roast (I used an organic grass-fed cut.)
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¼ cup canola oil
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1 tsp. sea salt
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1 tsp. coarse ground pepper
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2 tsp. ground cumin
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1 tsp. ground smoked ancho chili powder (can substitute another hot spice)
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4 Tbl. Flour (you can substitute rice flour)
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2 tsp. chopped garlic
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1 (14.5 oz) can stewed tomatoes
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2 (5 ½ oz) cans spicy V8 tomato juice
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1 cup celery, chopped in small pieces
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1 cup shredded carrots
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1 cup fire roasted chilies
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Water as needed (can substitute beef broth)
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