Pot roast, Paraguayan style

I love my mom’s pot roast. It is one of my all-time favorite things to eat. My family knows this about me, so much so that one of my sisters even told my mom – who traveled to Paraguay with us when we moved here – to pack some of the ingredients in her carry-on bag.

While I haven’t been able to exactly recreate my mom’s pot roast, I’ve tried and I’ve come close and with the weather here turning cooler, it’s the perfect time to cook comfort food in the crock pot. To try to replicate my mom’s pot roast, I’ve used the “colita cuadril” cut of beef, first browning it with a little olive oil, salt and pepper. Then, into the crock pot I add some red wine, powdered onion soup mix, Worcestershire sauce, cream of onion soup, beef broth and cream of chicken soup.
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It’s important to have a special helper to mix everything together.

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Then I add the browned cut of beef to the crock pot and set it to low.

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After 8 hours, I shred the beef and return it to the crock pot on the warm setting until it’s time to serve it.

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It’s especially delicious over buttered egg noodles.

Here’s the final product!

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I can’t wait to eat this again soon!

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