James's Pot Roast Avocado Chili
3 1/2 lb boneless lean beef pot roast
1/4 tsp salt
1/8 tsp ground black pepper
1/8 tsp garlic salt
1 lrg onion sliced
1 x ripe avocado
2 tbl minced fresh cilantro
1 tsp fresh lemon juice
1 x 4 oz. can chopped green chiles drained
1 tsp Worcestershire sauce
1/2 tsp prepared horseradish
Method :
Sprinkle roast with salt, pepper, and garlic salt. Place in a slow cooker. Top
with sliced onion. Cover and cook on LOW 8 or 9 hours or until roast is tender.
While roast is cooking, peel, pit, and mash avocado. Combine avocado, cilantro,
lemon juice, chiles, Worcestershire sauce, and horseradish in a medium bowl.
Cover and refrigerate.
Remove roast from slow cooker and slice. Arrange sliced roast on individual
plates. Spoon onion and cooking juices over each serving and top with a dollop
of avocado mixture.