Two-Chili Beef Pot Roast with Roasted Salsa
Pot roast on the barbecue is easy and delicious. Take the heat out of the kitchen by turning your barbecue into an oven by using the indirect heat method. Heat is placed either to one side or to both sides of the food allowing for even heat and cooking. This barbecue braising method is perfect for cuts of beef that require a longer cooking time.
Mix the brown sugar, green chillies, Worcestershire, chili powder, oregano, cumin, garlic and paprika together in a small bowl.
Place roast on a double layer of heavy-duty foil. Spread the chili mixture all over the outside of the roast. Cover with second double layer of heavy-duty foil; seal edges tightly. Place roast in the refrigerator until ready to use or up to 24 hours.
To make the salsa, heat barbecue to 400°F (200°C). Coat the tomatoes, jalapenos and onion with canola oil and place the vegetables on the barbecue grill. Cook the vegetables on all sides until they are charred and soft. Place on a baking sheet and set aside.
Turn one burner off; place roast on grill over turned-off burner. Close lid and cook for 2-1/2 hours in closed barbecue.
Meanwhile, remove the skin from the tomatoes, and peppers. Discard any seeds from the green pepper and the jalapeno (you can leave some jalapeno seeds on the flesh if you like a little heat.) Transfer the vegetables to a food processor and pulse until you have a chunky salsa. Pour the salsa into a bowl and stir in the lime juice, cilantro, salt and pepper. (Makes 3 cups of salsa).
Carefully transfer the roast to a baking sheet and rest for 15 minutes. Pour any juices that have accumulated in the foil into a large bowl. Shred the beef and discard any fatty pieces. Add the shredded beef to the bowl with the juice and toss to coat.
Serving suggestions:
Top a baked potato with shredded beef and roasted salsa.
Add shredded beef to a warm corn tortilla, top with salsa, sour cream and a squeeze of lime.
Also great in quesadillas, grilled cheese sandwiches or as a pizza topping.
Ingredients
Directions
Mix the brown sugar, green chillies, Worcestershire, chili powder, oregano, cumin, garlic and paprika together in a small bowl.
Place roast on a double layer of heavy-duty foil. Spread the chili mixture all over the outside of the roast. Cover with second double layer of heavy-duty foil; seal edges tightly. Place roast in the refrigerator until ready to use or up to 24 hours.
To make the salsa, heat barbecue to 400°F (200°C). Coat the tomatoes, jalapenos and onion with canola oil and place the vegetables on the barbecue grill. Cook the vegetables on all sides until they are charred and soft. Place on a baking sheet and set aside.
Turn one burner off; place roast on grill over turned-off burner. Close lid and cook for 2-1/2 hours in closed barbecue.
Meanwhile, remove the skin from the tomatoes, and peppers. Discard any seeds from the green pepper and the jalapeno (you can leave some jalapeno seeds on the flesh if you like a little heat.) Transfer the vegetables to a food processor and pulse until you have a chunky salsa. Pour the salsa into a bowl and stir in the lime juice, cilantro, salt and pepper. (Makes 3 cups of salsa).
Carefully transfer the roast to a baking sheet and rest for 15 minutes. Pour any juices that have accumulated in the foil into a large bowl. Shred the beef and discard any fatty pieces. Add the shredded beef to the bowl with the juice and toss to coat.
Serving suggestions:
Top a baked potato with shredded beef and roasted salsa.
Add shredded beef to a warm corn tortilla, top with salsa, sour cream and a squeeze of lime.
Also great in quesadillas, grilled cheese sandwiches or as a pizza topping.
