Mexican Pot Roast recipe

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Ingredients

2 tablespoons olive oil
1 (4 pound) beef chuck roast, trimmed
1 teaspoon salt
1 teaspoon ground black pepper
1 large onion, chopped
1 ¼ cups diced green chile pepper
1 (5 ounce) bottle hot sauce
¼ cup taco seasoning
1 teaspoon chili powder
1 teaspoon cayenne pepper
1 teaspoon garlic powder

Nutrition Info

212.8 calories
carbohydrate: 5.4 g
cholesterol: 70.2 mg
fat: 11.2 g
fiber: 0.7 g
protein: 21.2 g
saturatedFat: 3.8 g
servingSize: -
sodium: 771.9 mg
sugar: 2.1 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

12 servings

Recipe Note

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

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