Slow-Cooked Ancho Pot Roast with Corn and Chayote
Ancho (Ahn-cho) Chile (Capsicum Annum) means Wide Chile Pepper. This chile ranges from 3 – 4 on a heat scale of 1 to 10. An Ancho is the dried form of a Poblano Pepper and often is mislabeled as a Pasilla or Mulato Pepper. Anchos have sweet fruity flavor with hints of cherry, prune, and fig. Anchos, combined with the Pasilla and Guajillo, form the Holy Trinity of chiles used to prepare the traditional mole sauces. Scoville heat units are 1,000 to 3,000.
Anchos are great in salsa, soups, enchilada and any sauce needing mild heat and chile flavor. Chopped, pureed or ground, they can be added directly to your recipes.
1 boneless beef round rump roast or beef bottom round roast (about 3 pounds)
1 large white onion, cut into 8 wedges
3 cloves garlic, peeled
2 bay leaves
1 tsp. salt
1 large ears corn, husked, cut crosswise into 1-1/2″ pieces
2 medium carrots, cut into 1″ pieces
1 medium chayote, cut into 8 wedges
2 dried ancho chiles, stems, seeds removed
1 tsp. whole black peppercorns
1 (14 oz.) can beef broth or 1-3/4 cups water
2 Tbsp. cornstarch
salt and pepper, to taste
Place the onion, garlic and bay leaves in 5 to 6 quart slow cooker and place the beef roast on top. Season the roast with 1 tsp. of salt. Layer the corn, carrots, chayote and chiles around and over roast, then sprinkle with the peppercorns and add the broth.
Cover the roast and vegetables and cook on high for 6-7 hours, or on low for 10-11 hours, or until the beef is fork tender. (No stirring is necessary during cooking.) Remove the beef and vegetables and keep warm. Strain the cooking liquid and skim off and discard any fat. Reserve 3 cups of the strained liquid.
Place the chiles and 1/2 cup of the reserved cooking liquid in a blender or food processor container. Process until smooth and set aside.
Pour the remaining 2-1/2 cups of the strained liquid into a medium saucepan and stir in the cornstarch. Bring to a boil, stirring constantly, then cook and stir for about 2 minutes. Stir in the chile mixture and continue cooking for 4-5 minutes or until the sauce has slightly thickened, stirring occasionally. Season with salt, as desired.
Carve the roast into slices and season the beef and vegetables with salt and pepper, as desired, then serve with the sauce.
Recipe by Chef Harry Salazar for the Texas Beef Council.