Mexican Pot Roast

Mexican Pot Roast

35
shasty 10

"Freezes well. The meat can be used in burritos, tacos, Mexican dishes, and soups."

Ingredients

8 h 25 m {{adjustedServings}} servings 213 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 213 kcal
  • 11%
  • Fat:
  • 11.2 g
  • 17%
  • Carbs:
  • 5.4g
  • 2%
  • Protein:
  • 21.2 g
  • 42%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 772 mg
  • 31%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Heat olive oil in a large skillet over medium-high heat. Season beef chuck roast with salt and pepper. Cook roast in hot oil until browned entirely, 2 to 3 minutes per side; transfer browned roast to a slow cooker.
  2. Sprinkle onion, chile pepper, hot sauce, taco seasoning, chili powder, cayenne pepper, and garlic powder over the roast.
  3. Cook on Low until meat is fall-apart tender, 8 to 10 hours.

Footnotes

  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.
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Reviews

35
  1. 49 Ratings

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I made two minor changes--I did not have fresh diced green chilies on hand but I did have one 4 ounce can of diced mild green chilies that I used instead. I also used half of a small bottle of F...

We don't ever chop the onions or dice the peppers in this recipe but simply thinly slice them. Then when you shred the meat you have the strands of onions and peppers mixed in with it. Served ...

I make this dish often with the beef chuck roast or boneless pork spare ribs. Since I like to have a filling for tacos as well as a soup, I add 2 cups of beef or chicken stock to the cooker. I a...