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Pot Roast with Avocado-chile Topping

3 1/2 pounds boneless lean beef pot roast
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon garlic salt
1 large onion -- sliced
1 ripe avocado
2 tablespoons minced fresh cilantro
1 teaspoon fresh lemon juice
1 4 oz. can chopped green chiles -- drained
1 teaspoon Worcestershire sauce
1/2 teaspoon prepared horseradish

Sprinkle roast with salt, pepper, and garlic salt. Place in a slow cooker. Top with sliced onion. Cover and cook on LOW 8 or 9 hours or until roast is tender. While roast is cooking, peel, pit, and mash avocado. Combine avocado, cilantro, lemon juice, chiles, Worcestershire sauce, and horseradish in a medium bowl. Cover and refrigerate.

Remove roast from slow cooker and slice. Arrange sliced roast on individual plates. Spoon onion and cooking juices over each serving and top with a dollop of avocado mixture.

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