Mexican Style Pot Roast

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⏲️Slow cook on low  for 10 to 12 hours

Or

Slow cook on High for 6 to 7 hours

*keep on warm if leaving it overnight

Ingredients

6 pounds of chuck roast

1/2 Tbsp salt (sea salt)

1/2 Tbsp black pepper

1/2 Tbsp garlic powder

1/2 Tbsp onion powder

2 Tbsp Ap Flour

2 to 3 Tbsp of olive oil

1 cup of water or broth

3 Tbsp chicken bouillon

2 medium onions

1 large tomato or two Roma tomatoes (you can also use a can of crushed tomatoes)

1 poblano or two Anaheim peppers

3 to 4 carrots

4 potatoes

1 8oz can of tomato sauce

Oregano rice ingredients

1 Tbsp of olive oil

2 cups of short or long-grain rice

3 3/4 cups of water

1 tsp salt

1 Tbsp Mexican oregano

Juice of 1/2 lime or lemon Top with- salsa verde, freshly chopped onions, cilantro, and avocado

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