Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Thursday, April 3, 2014


I have never been to South America nor do I have a desire to ever go so I really can't vouch for this being a "South American" dish. It is a good way to prepare roast when you want to do something different.

1/4 cup canola oil
2 lb beef chuck roast
1 tbsp garlic powder
1 tbsp ground cumin
Salt and Pepper, to taste
2 medium to large carrots, sliced
2 jalapenos, chopped
2 medium bell peppers, chopped
1 medium onion, chopped
4 medium radishes, halved
2 sweet potatoes, chunked
1 can (8-oz) pineapple chunks
1 can (14 1/2-oz) stewed tomatoes
2 cups frozen corn
1 can (14-oz) coconut milk

Heat the oil in a saucepan.

Season roast with the garlic powder, ground cumin, salt, and pepper; brown on both sides. Transfer to a slow cooker or crock pot and add remaining ingredients.

Cook on low for approximately 8 hours.

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.