Healthy Mediterranean Diet Recipes

 

Theres nothing like a big hunk of meat to warm you up on a chilly day. This is man-pleasin food. 

That sounds totally sexist. Im sorry. The thing is that my brother, dad, and Adam all ate big helpings. 

Although I only used 2 pounds of meat, the beans and the corn really stretches both the servings and the number served. 

If you have a larger hunk of meat, thats okay --- theres more than enough liquid in the pot to handle double or 2.5 x the amount of meat.

2 to 4 pounds boneless beef chuck roast

1 teaspoon chipotle chile powder

1 (15-ounce) can chili beans, undrained

1 (11-ounce) can corn with peppers, undrained

1 (10-ounce) can Rotel (tomatoes and chiles), undrained

Use a 6-quart slow cooker. This is a super simple dump and go recipe--my favorite kind! The meat was frozen solid when I put it into the cooker. The rule of thumb is that if your main ingredient is frozen, the other items should be room temperature or warmed slightly. This is according to Crock-Pots website. If you have a different manufacturer, follow instructions and use your best judgment. :-)

After your meat is in, add the chipotle chile powder and all the canned ingredients. Cover and cook on low for 8 to 10 hours, or on high for 4 to 6. I like to cook it long enough that the meat falls apart--but you may take it out whenever it reaches your preferred desired tenderness.

I served this with a baked potato (which you can totally do in the crock, if you are so inclined), to 5 adults and two children. The dishes were clean when I loaded them into the dishwasher...

woo hoo, success!

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