For a fun twist on a classic comfort food, this chocolate rubbed pot roast is everything you want in a slow cooker dinner – rich and delicious, yet super easy to make.
This dish is made in the slow cooker, however, browning it beforehand is key! A quick sear on each side will lock in the spice rub and create a crust around the roast. If you are using a slow cooker, just sear the roast in a pan for a few minutes on each side before transferring it to the slow cooker. Or, if you are using the slow cooker feature on an insta pot, you can use the sear function first to brown the roast.
For the best sear, resist the urge to adjust or flip the meat if it is sticking to the pan. You’ll know it has a good crust on it and is ready to flip when it easily lifts off the pan!
This dish is delicious with some roasted carrots or my Curry Maple Roasted Delicata Squash and Sweet Potato.
INGREDIENTS
3 to 4 lbs. chuck roast
2 tablespoons roasted and ground cacao beans, I use the “Choffy” brand
1 tablespoon sea salt
1 teaspoon black pepper
1 teaspoon coconut palm sugar
1 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon dried oregano
1 tablespoon ghee
1 onion sliced
1 cup beef broth, preferably homemade
INSTRUCTIONS
1) In a small bowl, combine the ground cacao beans (or Choffy), sea salt, black pepper, coconut palm sugar,
garlic powder, chili powder and dried oregano.
2) Rub the spice mixture all over the chuck roast.
3) Heat a heavy bottomed pan over medium heat, add the ghee. Sear the roast on each side, until you see a
nice crust. About 2 minutes per a side.
4)Move the roast to the slow cooker.
5) Add the onions (if you have time, you can sauté the onions in ghee for a few minutes before adding them)
to the slow cooker.
6) Add the broth and cook on low for 8 hours.
7) Adjust salt and pepper to taste.
8) Serve and enjoy!
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Mexican Inspired Chicken Soup
Equipment
Ingredients
- 1 teaspoon coriander
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1 teaspoon sea salt
- 1/2 teaspoon fresh black pepper
- 2 lbs. skinless boneless, chicken thighs, cut into 1.5 inch chunks
- 1 onion thickly sliced
- 4 cloves garlic minced
- 2 medium zucchinis chopped
- 2 carrots chopped
- 1 bell pepper chopped
- 2 medium carrots chopped
- 1 tablespoon tomato paste
- 5 cups chicken broth preferably homemade
- 2 cups salsa preferably a simple tomato salsa
Optional Garnishes
- cilantro
- jalapeno
- green onion
- lime
- avocado
Instructions
- Combine the coriander, cumin, chili powder, salt and pepper. Toss the chicken with the spices. When the chicken is well coated, move it to the slow cooker.
- Add the onion, garlic, zucchinis, bell pepper, carrots, tomato paste, chicken broth and salsa.
- Cook on low for 4 to 6 hours, or until chicken is cooked through.
- Adjust salt and pepper to taste.
- Top with garnishes of your choice and serve!
Notes:
