Green Chili Roast

Green Chili Roast

6 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    4 h
  • Ready In

    4 h 10 m
Recipe by  breann

“I got this recipe from my mom. It is amazing! I cook it at least 3 times a month!”

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Adjust Servings

Original recipe yields 12 servings



  1. Season beef roast with salt and black pepper; place in slow cooker. Spoon the mild and hot chiles over the roast. Pour in the water.
  2. Cover slow cooker; set to High. Cook until roast shreds with a fork; 4 to 6 hours. Shred meat; serve on tortillas.

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Reviews (6)

Rate This Recipe


I used a 2 pound roast, left it in the crockpot all day on low (about 10 hours). I substituted chicken broth that I had leftover from boiling some chicken breasts instead of the water. Anytime I have leftover homemade broth, I ALWAYS sub that for water or canned broth. Turned out great, and plenty of leftovers to use for BBQ beef sandwiches, or chimichangas, or whatever else!



This recipe works well with sirloin tip and cross rib roasts as well. I added fresh poblano chili's and 1T. of cumin for added taste - delicious!



Even on high it took more than 4 hours to become tender, so expect that possibility. As it had not been reviewed yet, I asked the family and pretty much everyone thought it was just Ok.

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Amount Per Serving (12 total)

  • Calories
  • 415 cal
  • 21%
  • Fat
  • 11.4 g
  • 18%
  • Carbs
  • 30.1 g
  • 10%
  • Protein
  • 45.3 g
  • 91%
  • Cholesterol
  • 102 mg
  • 34%
  • Sodium
  • 975 mg
  • 39%

Based on a 2,000 calorie diet



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Green Chili Stew


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Green Chili Casserole