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Mexican Pot Roast
Ingredients
1 boneless beef roast, about 3 pounds
Salt, pepper and garlic powder, to taste
1 onion, sliced
1 avocado, mashed
1/2 cup chopped, fresh cilantro, divided
1 teaspoon lime juice
1 can (4 ounces) chopped green chiles
1 teaspoon Worcestershire sauce
1 teaspoon prepared horseradish
Directions
Sprinkle the meat with the salt, pepper and garlic powder. Place in a Crock Pot. Top with the onion and 1/4 cup of the fresh cilantro. Cover and cook on low eight to 10 hours.
About an hour before serving, mash the avocado. Stir in the remaining 1/4 cup cilantro, lime juice, chiles, Worcestershire sauce and horseradish. Cover and refrigerate.
Remove roast. Let it rest about 10 minutes, then slice or shred the meat. Spoon the meat drippings and onion over meat.
Serve with the avocado sauce.
Suggestions
Serve with roasted potatoes and marinated tomato slices!