Southwestern Style Pot Roast - 12 or 18Qt. Roaster

5 pounds brisket
fresh black pepper
1 Tbsp olive oil
2 onions, sliced
2 cups baby carrots
1 Tbsp minced garlic
1 Tbsp ground cinnamon
52 oz crushed tomatoes
1 Tbsp brown sugar
1 cup Spanish green olives, pits removed
1 cup golden raisins
3 Tbsp capers
1 cup corn, fresh or frozen
2 dried chipotle peppers

Preheat 12 or 18 Quart Nesco® Roaster Oven to 400º F. Season meat

Southwestern Style Pot Roast - 12 or 18Qt. Roaster

with black pepper on both sides. Add oil when heated and sear meat on both
sides until browned. Remove meat to a platter. Lower heat to 350º F.

Add carrots and onions and cook or until onions are limp and browned. Add
garlic and cinnamon and cook another minute. Add remaining ingredients and stir.
Return meat to cookwell and cover. Cook for 2 hours. Remove meat and slice.
Return to cookwell, immerse meat in gravy and cook another 2 hours.

Serve with garlic mashed potatoes or over egg noodles.

Serves 10