Whenever I whip up this recipe with chuck roast, it never lasts long

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Sometimes you want a classic pot roast, but other times you crave the bright flavors of a meaty, spicy chili. This recipe combines the two. A beef chuck roast is slow cooked in a combination of beef broth, chili powder and other Mexican spices, tomatoes and green chiles. The result is a brilliant mashup of pot roast and chili.
Serve this as you would any chili — topped with your favorite chili embellishments like shredded cheese, pickled jalapeno peppers, sour cream, salsa, diced onions, chopped cilantro and tortilla chips, to name just a few. You might never go back to making ground beef chili after you try this one.
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Cooktop Cove
Slow cooker chili pot roast
6
5 minutes
5 hours
5 hours and 5 minutes
1 beef chuck roast, about 3 pounds
1 ½ cups beef broth
One 14 ½-ounce can diced tomatoes, with their juice
One 4-ounce can diced mild green chiles
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon onion powder
½ teaspoon garlic powder
In the slow cooker stir together into the broth the tomatoes, chiles, chili powder, cumin, onion powder, garlic powder, salt and pepper. Place the roast on top.
Cover the pot, and cook on low for 8-10 hours or on high for 4-5 hours.
Use two forks to shred the meat, and stir it into the sauce. Or simply slice the meat, and smother it in the sauce.
Serve hot, with the toppings of your choice.
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