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Mexican Pot Roast

  • 12servings
  • 10minutes
  • 213calories

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Source: allrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B12, C, D, P
MineralsZinc, Copper, Natrium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 1 (4 pound) beef chuck roast, trimmed

  3. 1 teaspoon salt

  4. 1 teaspoon ground black pepper

  5. 1 large onion, chopped

  6. 1 1/4 cups diced green chile pepper

  7. 1 (5 ounce) bottle hot sauce

  8. 1/4 cup taco seasoning

  9. 1 teaspoon chili powder

  10. 1 teaspoon cayenne pepper

  11. 1 teaspoon garlic powder

Instructions Jump to Ingredients ↑

  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.

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