LOCATION: Recipes >> Crockpot >> Pot Roast 29
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Pot Roast 29
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Pot Roast with Avocado-Chile Topping
3 1/2 pounds boneless lean beef pot roast
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon garlic salt
1 large onion, sliced
1 ripe avocado
2 tablespoons minced fresh cilantro
1 teaspoon fresh lemon juice
4 oz can chopped green chiles, drained
1 teaspoon Worcestershire sauce
1/2 teaspoon prepared horseradish
Sprinkle roast with salt, pepper, and garlic salt. Place in a slow
cooker. Top with sliced onion. Cover and cook on LOW 8 or 9 hours
or until roast is tender. While roast is cooking, peel, pit, and
mash avocado. Combine avocado, cilantro, lemon juice, chiles,
Worcestershire sauce, and horseradish in a medium bowl. Cover and
refrigerate.
Remove roast from slow cooker and slice. Arrange sliced roast on
individual plates. Spoon onion and cooking juices over each serving
and top with a dollop of avocado mixture.
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