Southwestern Pot Roast

Jenny Powers

By
@JennyPowers

I bought a bag of the colorful sweet peppers and had a roast in the refrigerator to cook. I was out of beef broth and pulled this together from things in the pantry.This recipe just came together and turned out really good. I will definitely make it again.


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Rating:

Comments:

Serves:

6-8

Prep:

20 Min

Cook:

5 Hr

Method:

Slow Cooker Crock Pot

Ingredients

3 lb
rump roast
1 pkg
dried onion soup
1 pkg
au jus gravy mix
1 can(s)
mild rotel tomatoes with chili's
16 oz
package of sliced mushrooms
12 oz
package of assorted sweet peppers, sliced
1 can(s)
beefy mushroom soup
5
fresh garlic cloves, peeled
1 tsp
dried oregano
1/4 tsp
cumin powder
1/2 tsp
chili powder
1/4 tsp
ancho chili powder - optional
1 1/2 c
water

Directions Step-By-Step

1
Brown the roast to sear the meat.
2
Add all ingredients except the peppers and mushrooms.
3
Simmer in the slow cooker on low for 4 hours.
4
Put the mushrooms and peppers in the cooker and cook on low for another hour or until vegetables are tender.
5
Prior to slicing the roast, let it rest on a cutting board tented in foil for 15-20 mins. Place desired number of slices on a small platter with the vegetable mixture and gravy. Serve with rice.
6
Note: If you desire a thicker gravy, thicken when the meat and vegetables are removed.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Southwestern