Slow Cooker Mexican Roast

SLOW COOKER MEXICAN ROAST
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Serves: 12
Prep Time:
Cook Time:
Cooking Method: Slow-Cooker/Crock Pot

Ingredients

4 lb beef chuck pot roast
1 c tap water
1/2 tsp tabasco sauce
2 each serrano chili peppers
2 medium garlic cloves
12 sprig(s) cilantro
1 tsp sea salt
1 tsp black pepper
2 Tbsp olive oil
1 large onion
1 chopped green bell peppers
1 tsp chili powder
3 Tbsp chili sauce

The Cook

LINDA BAILEY Recipe
Lightly Salted
STERLING HEIGHTS, MI (pop. 129,699)
miffed13
Member Since Sep 2010
LINDA's notes for this recipe:
Chuck roast slow-cooked in spicy,zesty seasonings. From Diabetic Connect.
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Directions

1
Trim excess fat from roast,and season with salt and pepper. Spread olive oil over meat.
Place meat in hot skillet,and brown meat
quickly on all sides. Place 1/2 of onions, green pepper,and serrano peppers in bottom of slow cooker.
2
Transfer roast to slow cooker,and sprinkle remaining onion,green pepper,serrano pepper, garlic and chili powder over meat. Pour chili sauce over meat. Add enough water to just come up to bottom of roast. Add hot sauce,to taste.
3
Cover and cook on low for 6-8 hours, checking to make sure there is always small amount of liquid in bottom. If meat needs further cooking,turn slow cooker to high and cook for another hour or until the meat reaches desired tenderness. Serve garnished with cilantro.
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