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| Mexican Pot Roast |
| 1 boneless beef roast, about 3 pounds Salt, pepper and garlic powder, to taste 1 onion, sliced 1 avocado, mashed ½ cup chopped, fresh cilantro, divided 1 teaspoon lime juice 1 can (4 ounces) chopped green chiles 1 teaspoon Worcestershire sauce 1 teaspoon prepared horseradish |
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| Sprinkle the meat with the salt, pepper
and garlic powder. Place in a Crock Pot. Top with the onion and ¼ cup of
the fresh cilantro. Cover and cook on low 8-10 hours. About an hour before serving, mash the avocado. Stir in the remaining ¼ 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. |
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| Serve with roasted potatoes and marinated
tomato slices! |
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