POBLANO-ORANGE POT ROAST
Complex flavors in an easy-to-make dish of peppers, sweet potatoes, oranges & a big hunk of beef
Olive oil, for drizzling
2lb rump roast, fat trimmed
2 large sweet potatoes, skin on and cut into large chunks
1 onion, sliced
2 poblanos, sliced
2 jalapenos, sliced
2 oranges, cut into large chunks
6 whole garlic cloves, peeled
1c stout or porter beer
1c chicken or beef broth
2tbsp tomato paste
2 bay leaf
4 dried chile de arbol
1/3c cilantro, chopped
Preheat oven to 325 degrees. Heat a drizzle of olive oil in a dutch oven over high heat. Pat dry the roast and season well with salt n pep on all sides. Add to dutch oven and sear until browned on all sides. Add in the remaining ingredients. Cover with the lid and roast in oven 2 hours.
You have two options here: you can remove the sweet potatoes at this point, while they still hold their shape and cook the rest of the ingredients an additional half hour to tenderize the meat or you can continue cooking everything for an additional half hour but the potatoes will be very fall apart-y.
Let rest outside of the oven for 15min. Shred meat to serve with vegetables and top with a sprinkle of cilantro.
Freeze in individual containers for up to three weeks. Defrost overnight in the fridge.