← All recipes

Santa Fe Pot Roast

Santa Fe Pot Roast — a community recipe on Potlikkr.

Ingredients

• 0.6667 cup All Purpose Flour
• 3.0 lb Boneless Pork Shoulder Butt Roast
• 1.0 tbsp Vegetable Oil
• 1.0 cup Chicken Stock

+ 10 more ingredients — sign up free to see them all.

Method (preview)

1. 1

   Spread 1/3 cup (75 ml) of the flour on plate. Pat pork dry; roll in flour to coat, brushing off any excess. In Dutch oven, heat oil over medium-high heat; brown pork, turning with wooden spoons, about 10 minutes. Drain off any fat.

2. 2

   Use 18- to 24-cup (4.5 to 6 L) slow cooker; Combine stock, chilies, garlic, oregano, cumin, coriander, sant and pepper, to taste, carrots, and onions; cook meat, stock mixture and vegetables on Low for 10 to 12 hours, or cook on High for 6 hours. Remove meat and vegetables; keep warm. Meanwhile, in small bowl, whisk remaining flour with cold water. Add flour mixture to slowcooker; cook on High for 15 to 20 minutes until thickened. Serve with meat and vegetables.