A southwestern take on pot roast where corn tortillas are used to thicken the gravy.
We wanted a slow-cooker pot roast recipe that gave us juicy meat and a flavorful gravy.
To double our recipe, we recommend that you brown the extra meat (in two batches) in a separate skillet.
As good as this recipe could (and should) be, most recipes turn out tough, bland, dried-out pork and soggy overcooked beans. We wanted a spicy, sweet ranch-style chili, brimming with tender pork and creamy beans.