There is a very, very slim line between juicy meat and tough, chewy mess. We all probably know that from one experience or another. I must say, though, that I feel like I’ve had my fair share of “tough times.”
Today, I’d been planning a crock pot recipe for you. Rejoice, you crock pot-less readers of mine! This recipe is delicious, simple, and really, really tasty. A small caveat for you though: those of you who don’t like it spicy should skip or massively cut down on the chipotle puree you put into the sauce.
This dish, though, is quite nice…it comes out soft, moist, tender, and just spicy enough to kick your mouth into action. The rice beneath it soaks up all that lovely, delicious gravy, and…it’s just delicious. I served it with some roasted broccoli, and it made for a very tasty meal.
If you decide you don’t want to go through all the work of cutting up an eye of round roast, just buy as much chuck roast, puree up the sauce and stick it in the crock pot. Easy as pie!
Pheasant’s arroz con carne
10 oz eye of round roast (or similar non-marbled cut), heavily chilled
4 whole tomatoes, cored and seeded
3 tbsp beef or chicken broth, or tomato juice
1/2 c thinly-sliced onion
3 cloves garlic
3 tbsp canned enchilada sauce (or bottled salsa)
1/2 tsp cayenne pepper
1/4 tsp cumin
1/4 tsp garlic powder
1 tbsp chipotle puree (or adobo sauce)
Puree together all the ingredients but the meat. Taste and adjust for salt.
Thinly slice your meat. You want it somewhere between average deli roast beef slices and about 1/3 centimeter. The thinner the better.
In a 10-12″ skillet with a lid, pour in the sauce and put the meat pieces in, making sure to cover each piece in the sauce. Add a little beef broth to thin it out if need be, but it’s unlikely.
Set the pan to medium-low. Bring it to a simmer and let the meat go for 3-4 hours, checking occasionally for tenderness. The liquid should never quite come to a boil, but it should have the occasional bubble.