Carne Adovada
(Beef Roast in Red Chili Sauce)
by Cristina Acosta ©2007
This roast is typical to New Mexico (without
the potatoes and carrots). The result of the long cooking
process is shredded beef redolent with a rich red chili
sauce. I add the carrots and potatoes because I love to
walk through the door after a long day and have dinner ready. I
always make more than we can eat and transform the leftovers
into a filling for enchiladas, tacos, tamales, burritos or the
base for a soup.
Pair this with fresh cornbread, artisan
bread or warmed tortillas and serve.
Tools: Crock Pot or
Pot Roast Pan with oven-safe lid.
- 3 to 4 cups Cristina's Red Chili Sauce. This sauce is REALLY important to this dish BUT, if you don't have time to make some, substitute canned red enchilada sauce. The best quality sauce is made with chilies, not tomatoes
- 1/2 cup red wine
- 3 to 5 lbs. beef or bison roast -- brisket, rump, chuck, shoulder, etc.
- 1 to 3 medium onions (depending upon how much you like onions), peeled and quartered
- 3 or 4 medium red potatoes (or similar variety of potato that holds up to a long cooking time)
- 3 or 4 peeled carrots, cut into very large chunks
Directions:
Put meat in the bottom of the crock pot or pot roast pan. Add
vegetables and sauce.
- Crockpot: Turn on low*, cover and cook for 6 to 8 hours. Crock pots differ from each other. Mine has Warm, Low and High settings. You want the setting that corresponds to an oven temp of appx. 300-325 degrees.
- Oven: Bake covered for 4 to 6 hours at 300 to 325 degrees.
Check the roast at about 6 hours. Meat should become
easily shredable.
