Monday, January 21, 2013


For the first round of cooking
1.5-2 lbs rump roast, trimmed of extra fat (if you’d like)
6-8 garlic cloves, peeled
2-4 bay leaves
¼ cup apple cider vinegar
¼ cup vegetable broth
1 yellow onion, roughly chopped
½ red onion, roughly chopped
1 tablespoon cumin
2 chipotle peppers in adobo sauce, roughly chopped
1 tablespoon adobo sauce (from the can of chipotle peppers)
1 container of chopped mushrooms (optional)
salt and pepper, to taste

For the second round of cooking
1 16oz can tomato sauce
1 12-16oz can green chiles
1 tablespoon chipotle chili powder
2 teaspoons cayenne pepper
1 teaspoon ground red pepper
½ teaspoon smoked paprika
½ teaspoon nutmeg
¼ teaspoon ground cloves
salt and pepper, to taste

Add to your crock pot: garlic cloves, bay leaves, apple cider vinegar, broth, chopped onions, cumin, chipotle peppers and sauce, mushrooms, salt and pepper, and rump roast. Mix ingredients around to help coat the rump roast.
Cover and let cook for 6 hours on high or 8 hours on low. Run a fork along the rump roast at the end of cooking to make sure it is done and easily shreddable.
Once the roast is done cooking:
Use a couple forks to shred the meat in your crockpot.
Discard the bay leaves.
Add in tomato sauce, green chiles, and spices. Mix thoroughly
Let cook on high for 30 minutes-1 hour.

Notes: Really good. I went with 4 4 oz cans of green chiles and thought it was really spicy when we ate it that night. I found the flavors mellowed a little when I ate the leftovers a couple days later though. 


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