Adobo Carne Asada

Servings 6
Prep Time


  • 2 tsp chili powder
  • 1 tsp Salt
  • 1 tsp ground coriander
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp ground cumin
  • 1 tsp ground black pepper
  • 2 1/2 lbs Beef Pot Roast
  • 2 tbsp olive oil
  • 1/2 cup chopped onion
  • 2 tsp Minced Garlic
  • 2/3 cup red wine
  • 1 (14.5-ounce) can Fire Roasted Diced Tomatoes
  • 1 canned chipotle pepper in adobo sauce minced
  • 2 tsp adobo sauce from canned chipotle peppers in adobo
  • 2 tsp dried oregano leaves
  • 1 tsp dried thyme leaves
  • 2 bay leaves
  • 3/8 tsp cayenne pepper
  • cooked organic brown rice


  1. Combine chili powder, salt, coriander, onion powder, garlic powder, cumin and black pepper; rub into surface of beef roast. Pan sear roast in olive oil on medium high heat until browned on both sides. Add onion and garlic to pan and sauté for one minutes. Add red wine to pan and deglaze (approximately 2 minutes). Add tomatoes, chipotle pepper, adobo sauce, oregano, thyme, bay leaves and cayenne. Turn heat down to low; simmer, covered, until fork tender (approximately 3 hours) or cook the roast in a crock pot on low heat for up to 8 hours. The meat will be very tender and falling apart. De-fat sauce, if needed.
  2. To Serve: Slice or shred the roast and spoon sauce over meat. Serve with cooked organic brown rice. Remove bay leaves before serving.