Pot Roast with Avocado-JalapenoTopping

I had no time to cook dinner tonight so I pulled out my trusty Crock Pot (slow cooker) and let it do the work for me. This is a simply prepared pot roast--no searing involved. It picks up a nice flavor from the garlic and onions. The topping is quick to put together. You can make it even quicker by substituting fresh jalapenos or even jarred banana peppers instead of roasting your own.

Inspired by Healthy Crockery Cookery, Mable Hoffman.

Serves 2-3 plus some leftover roast.

Ingredients
Pot Roast
1 2-pound boneless beef pot roast
2 cloves garlic, minced
1 large onion, sliced
sea salt
freshly ground black pepper
Topping
1 avocado
2 jalapeno peppers
2 Tbsp fresh cilantro, chopped
2 tsp freshly squeezed lemon juice
1 clove garlic, minced
sea salt
freshly ground black pepper
Base
1 5-ounce package fresh spinach
1 clove minced garlic
1 tsp extra virgin olive oil

Preparation

Broil jalapeno until skin is well charred.

1. Season roast with salt and pepper. Rub garlic into sides.
2. Place roast in crock pot and top with onions. Cook on low for 8 hours or until roast is very tender. I let it go until it literally falls apart. Use a spoon or fork to break roast into medium-sized pieces.
3. While roast cooks, seed and core jalapenos. Slice lengthwise into 2 or 3 pieces and set them, skin side up, on a piece of foil set on a baking sheet. Broil for 2-3 minutes or until skin is well charred. Remove from oven and place in a sealed bag or container. Let rest for 5-10 minutes. Rub the skin off and mince the pepper.
4. Halve the avocado, remove the pit, and scoop the flesh into a small bowl. Mash avocado with a fork. Add cilantro, lemon juice, jalapeno, and garlic. Season with salt and pepper. Mix with a spoon or fork to combine. Press plastic wrap directly on top of avocado mixture and refrigerate.
5. Just before roast is done, warm olive oil in a medium skillet over medium heat. Add garlic and saute 2 minutes or until fragrant. Add spinach and saute until just wilted but still bright green.
6. To serve, spoon pot roast pieces onto plate and place spinach on the side. Spoon cooking liquids and onion over roast and spinach. Top roast with avocado mixture.