Slow Cooker Mexican Roast

LINDA BAILEY Recipe

By LINDA BAILEY miffed13

Chuck roast slow-cooked in spicy,zesty seasonings. From Diabetic Connect.


Recipe Rating:
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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

Directions Step-By-Step

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.