Slow Cooker Pot Roast with Tamarind Sauce (Carne con Salsa de Tamarindo)
- 3 to 4 Pounds Chuck Roast
- 2 Tablespoons vegetable oil
- 1 tablespoon ground cumin
- 1 teaspoon ground achiote
- 5 scallions chopped
- 2 yellow onions
- 7 garlic cloves
- 1 red bell pepper
- 1 green bell pepper
- ½ cup fresh cilantro plus more for serving
- 2 cups tamarind pulp
- 1 cup water
- ¼ cup tomato paste
- 2 tablespoons of hot sauce
- ¼ cup brown sugar
- ⅓ cup honey
- Salt and Pepper
- ¼ cup red wine
- 1 cup beef stock
- Season the beef with the cumin, achiote, salt and pepper.
- In a pan over medium-high heat, heat the oil. Add the beef and cook, turning occasionally, until browned on both sides, about 5 minutes total. Transfer to the slow cooker.
- Place the water and tamarind pulp in a small pot. Bring to a boil and reduce the heat to low. Cover the pot, and let it simmer for 30 minutes, stirring often.
- Strain the tamarind mixture and place the liquid in a blender, add the scallion, onions, garlic, peppers, cilantro, tomato paste, hot sauce, sugar, honey, wine and beef stock. Blend until smooth consistency.
- Pour the tamarind mixture over beef. Cover and cook on LOW for 12 hours or on HIGH for 8 hours.
- Add the remaining cilantro and serve warm.
Tamarind or Tamarindo is a popular fruit in Colombia as well as other parts of South America. In Colombia we use it to make traditional Colombian drinks, desserts, and sauces for meat, poultry and seafood. It has a sweet and sour taste and is delicious!
The flavor and consistency of the tamarind sauce is amazing. This is a wonderful dish for entertaining. Serve it with white rice, sweet plantains, carrots and avocado salad on the side.
There’s nothing as welcoming on a cool winter evening as a comforting dish like this Pot Roast with Tamarind Sauce, and that’s especially true in January.