Pot Roast Carne Asada Style

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• Servings: 10
• 1 (4 lb) sirloin roast, trimmed of excess fat
• 2 teaspoons salt
• 1 teaspoon fresh ground black pepper
• 2 tablespoons olive oil
• 1 cup coarsely chopped onion
• 1 jalapeno pepper, seeded and finely chopped
• 1 teaspoon ground cumin
• 2 cups medium-hot salsa
• 1 1/2 cups beef broth

Recipe

• 1 sprinkle beef evenly with half the salt and pepper.
• 2 heat the oil in a 5- to 6-quart dutch oven over medium-high heat, add in the beef, and brown on all sides.
• 3 remove the meat from the pan, add in the onion, jalapeno, and cumin; cook/stir until the onion and pepper are softened, about 3 minutes.
• 4 return the meat to the pan and add the salsa and broth; bring to a boil, scraping up any browned bits stuck to the bottom of the pan.
• 5 cover, reduce the heat to med-low, and simmer, stirring occasionally, until the meat falls apart, 2 1/2 to 3 hours.
• 6 remove the meat from the pan and cover loosely with foil.
• 7 taste the sauce for salt and pepper and add more if necessary.
• 8 shred the beef, removing any fat, and serve with the sauce on the side.
• 9 **do-ahead--at this point, you can combine the beef and sauce, cover, and refrigerate for up to 2 days; it actually tastes better when cooked in advance.
• 10 you can also freeze it in its sauce for up to 1 month.