Southwestern Pot Roast
A southwestern take on pot roast where corn tortillas are used to thicken the gravy.
Why This Recipe Works
Buying the right cut of meat can make all the difference in a pot roast recipe. We found chuck roast to be the best bet for our Southwestern Pot Roast recipe—all other roasts we tried dried up and turned tough. Browning the meat and vegetables in a skillet on the stovetop before adding them to the slow cooker brings about the best flavor and color for the gravy. This step is often skipped in most slow cooker pot roast recipes, but we thought it was well worth it. Pureeing the vegetables into the cooking liquid created the gravy. We also found a way to cut some of the fat: Just make our Southwestern Pot Roast recipe a day ahead and refrigerate it. The fat will rise to the top of the gravy and can be easily scooped away with a spoon.
© 2018 America's Test Kitchen. All rights reserved.