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Chile Colorado Sweet Potatoes


  • Author: One Lovely Life
  • Yield: 6-8 1x

Description

You can top these any way you like–shredded lettuce, diced tomatoes, cheese, sour cream, guacamole, etc. We kept things simple with a little green onion and cilantro, but top them to your heart’s desired!


Scale

Ingredients

For the Chile Colorado sauce:

  • 1 (16oz) can tomato sauce
  • 1 Tbsp olive or avocado oil
  • 1 Tbsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp salt (more or less, to taste)
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1 (2-3lb) beef roast

For serving:

  • Your favorite baked potatoes (sweet or white)
  • sliced green onions, for garnish
  • cilantro, for garnish

Instructions

To make the sauce:

  1. Heat oil in a medium saucepan over medium heat. Stir in spices and salt, and cook over medium heat until fragrant. Add in tomato sauce and 2 cups of water, and whisk to combine.
  2. If cooking in the oven: pour sauce into a large Dutch oven and add roast. Cook at 325 degrees for 3-4 hours or until tender. Shred roast into the sauce, removing any fat or gristle. Serve over potatoes and garnish with green onions or cilantro, as desired.
  3. If cooking in the slow cooker: Pour sauce into slow cooker and add roast. Cook on low for 7-8 hours or high 3-4 hours, or until meat is tender and easily pulls apart. Shred roast into the sauce, removing any fat or gristle. Serve over potatoes and garnish with green onions or cilantro as desired.