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slow cooker mexican roast

44 Pinches
miffed13 avatar
STERLING HEIGHTS, MI
Updated on Dec 17, 2013

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

prep time 30 Min
cook time 10 Hr
method Slow Cooker Crock Pot
yield 12 serving(s)

Ingredients

  • 4 pounds beef chuck pot roast
  • 1 cup tap water
  • 1/2 teaspoon tabasco sauce
  • 2 - each serrano chili peppers
  • 2 medium garlic cloves
  • 12 sprigs cilantro
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 - large onion
  • 1 - chopped green bell peppers
  • 1 teaspoon chili powder
  • 3 tablespoons chili sauce

How To Make slow cooker mexican roast

  • 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.
  • Step 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.
  • Step 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.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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