SLOW-COOKER POT ROAST WITH CHIMICHURRI

Slow-Cooker Pot Roast with Chimichurri image

If you've never tasted chimichurri, run to your kitchen and make this-pronto. It only takes a minute to whip up this show-stealing sauce, packed with cilantro, parsley and garlic. Use it to top this hearty pot roast, cooked low and slow, for an unforgettable anytime meal.

Provided by Betty Crocker Kitchens

Categories Entree

Time 8h10m

Yield 6

Number Of Ingredients 14

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Ingredients

2 medium onions, halved, thinly sliced
1 boneless beef chuck roast (2 1/2 to 3 lb)
1 package (1 oz) Old El Paso™ original taco seasoning mix
1 cup Progresso™ beef flavored broth (from 32-oz carton)
3/4 cup fresh cilantro leaves
3/4 cup fresh Italian (flat-leaf) parsley
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
3 cloves garlic
1 medium jalapeño chile, seeded, chopped
1 teaspoon dried oregano leaves
1 teaspoon salt
3 cups thinly sliced cabbage
3/4 cup finely chopped red onion

Steps:

Spray 5-quart slow cooker with cooking spray. Arrange onions in slow cooker. Place beef over onions. Sprinkle with taco seasoning mix. Pour broth over beef and onions. Cover; cook on Low heat setting 8 to 9 hours or until beef is tender.
Meanwhile, in food processor, place cilantro and parsley. Cover and process until chopped. Add oil, vinegar, garlic, jalapeño chile, oregano and salt. Cover and process until smooth. Transfer to small bowl; cover and refrigerate the chimichurri sauce at least 1 hour to let flavors blend.
Serve pot roast with cabbage, red onion and chimichurri sauce.

Nutrition Facts : Calories 540, Carbohydrate 13 g, Cholesterol 105 mg, Fat 5, Fiber 2 g, Protein 36 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 930 mg, Sugar 4 g, TransFat 1 g