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Slow-Cooker Pot Roast with Chimichurri
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Prep Time:
10 minutes
Total Time:
8 hours 10 minutes
Make a quick and vibrant chimichurri sauce with cilantro, parsley, and garlic. Drizzle it over a tender pot roast for a mouthwatering dish you won't forget.
Ingredients:
  • 2 medium onions, halved, thinly sliced
  • 1 boneless beef chuck roast (2 1/2 to 3 lb)
  • 1 packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
  • 1 cup Progresso™ beef flavored broth (from 32-oz carton)
  • 3/4 cup fresh cilantro leaves
  • 3/4 cup fresh Italian (flat-leaf) parsley
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 3 cloves garlic
  • 1 medium jalapeño chile, seeded, chopped
  • 1 teaspoon dried oregano leaves
  • 1 teaspoon salt
  • 3 cups thinly sliced cabbage
  • 3/4 cup finely chopped red onion
Instructions:
  • 1. Start by greasing a 5-quart slow cooker with cooking spray. 2. Layer onions on the bottom of the slow cooker, followed by the beef. 3. Sprinkle taco seasoning mix over the beef. 4. Pour broth over the beef and onions. 5. Cover and cook on Low heat setting for 8 to 9 hours, or until the beef is tender.
  • In a food processor, combine cilantro and parsley and pulse until finely chopped. Add oil, vinegar, garlic, jalapeño chile, oregano, and salt. Process until smooth. Transfer the chimichurri sauce to a small bowl, cover, and refrigerate for at least 1 hour to allow the flavors to meld.
  • Spoon chimichurri sauce over pot roast and serve with cabbage and red onion.

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