Mexican Roast

Heather Miner

1 1/2 pound beef roast
1 medium onion, diced
4 cloves of garlic, minced or 2t of garlic from a jar
1 can Ro Tel tomatoes with green chilies
2 md Jalepaeno, cut in half and seeded (they are just for flavor)
2 bay leaves (also just for flavor, take them out before serving)  
4 chicken bullion cubes (I feel like the chicken adds just the right flavor vs. using beef)
1t thyme
1t oregano
1t cumin
1T red wine vinegar
11/2 c water (add more along the way if needed)
salt & pepper to taste

I usually sear my roast in some oil on the stove before throwing it in the crock pot, I feel like it adds more flavor and stays more moist. Once it's seared I sprinkle S&P on one side and then put that side face down in the crock pot. Then I add everything else on top of the roast except the water and some of the juice from the RoTels, I pour that on the side all around the roast. I cook it on High for 3-4 hours and then I turn it over and scoop some of the ingredients back on top. At that point I also get a spoon and taste test the liquid to make sure it doesn't need anything (it will be VERY hot)  then I close the lid. Cook on High for 1-2 more hours and then turn it down to low for 2+ hours. Remember the longer it cooks, the more tender it will be! I cook mine for up to 10 hours sometimes! I don't think it really needs it for that long though!! 

{I created this the first time we had Clint's family over for dinner. It was the spring of 2006, we had them over for the first & last time as we told them that night we made the decision to sale our first home...I've made this roast countless times over the years & always get asked for the recipe, it's defiantly a keeper!}