Recipe | Salsa Verde Summer Pot Roast – Foxhollow Farm

Ingredients

• 2 tbs olive oil
• 3–4-pound Foxhollow Farm chuck roast
• 10oz diced tomatoes with green chiles
• 1 cup beef stock
• 1 tbs ground cumin
• 1.5 tsp salt
• 1 tsp coriander
• 1 tsp paprika
• ½ tsp black pepper
• ½ tsp chili powder
• 3 cloves minced garlic
• 1 white onion sliced
• Equipment needed
• 8-quart Dutch oven