Categories: Slow Cooker

Ingredients

• 1 tsp dried oregano
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/8 tsp ground allspice
• 2-2 1/2 lb boneless beef chuck arm pot roast, trimmed or fat
• Nonstick cooking spray
• 1 cup sliced onion
• 1 cup sliced green sweet pepper
• 4 garlic cloves, minced
• 2 bay leaves
• 1/4 cup orange juice
• 1/4 cup lime juice
• 1 avocado, sliced
• 1 recipe Citrus Mayo***
• 6 kaiser rolls, split and toasted

Directions

1. In a small bowl combine the oregano, cumin, salt, pepper and allspice. Press spice mixture onto both sides of the roast. Coat a large nonstick skillet with cooking spray; heat over medium-high heat. Add roast; cook until light brown on both sides, turning once.

2. Meanwhile, coat slow cooker with cooking spray. Layer onion, green pepper, garlic and bay leaves in cooker. Pour orange juice and lime juice over vegetables. Place roast on top of vegetables. Cover and cook on LOW 9-10 hrs.

3. Using a slotted spoon, transfer meat to a cutting board. Strain cooking liquid. Remove and discard bay leaves; reserve onion and green pepper. Using two forks, pull meat apart into shreds; return to cooker. Skim fat from cooking liquid. Stir in reserved onion and pepper and 1/2 cup cooking liquid into cooker.

4. To serve, divide meat among the bottom halves of the rolls. Top with avocado. Spread about 2 tsp Citrus Mayo on cut sides of each of the roll tops. Add roll tops to sandwiches.

5. ---

   Citrus Mayo: In a small bowl combine 1/4 cup mayo, 1/2 tsp shredded orange peel, 1 tsp orange juice, 1/4 tsp shredded lime peel, 1/2 tsp lime juice, 1/8 tsp salt and pinch of black pepper. Whisk until smooth.

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