Slow Cooker Mexican Roast

Slow Cooker Mexican Roast

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


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30 Min
10 Hr
Slow Cooker Crock Pot


  • 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)
  • 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

How to Make Slow Cooker Mexican Roast


  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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