southwestern pot roast

Name: Southwestern Pot Roast
Prep time: 20 min
Cook time: 5 h
Yield: 6
Cuisine: Southwestern
Ingredients: 3 pound(s) rump roast; 1 package(s) dried onion soup; 1 package(s) au jus gravy mix; 1 can(s) mild rotel tomatoes with chili's; 16 ounce(s) package of sliced mushrooms; 12 ounce(s) package of assorted sweet peppers, sliced; 1 can(s) beefy mushroom soup; 5 - fresh garlic cloves, peeled; 1 teaspoon(s) dried oregano; 1/4 teaspoon(s) cumin powder; 1/2 teaspoon(s) chili powder; 1/4 teaspoon(s) ancho chili powder - optional; 1 1/2 cup(s) water

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Jenny Powers

Abingdon, VA

Updated on Mar 8, 2014

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.

Rate

prep time 20 Min

cook time 5 Hr

method Slow Cooker Crock Pot

yield 6-8 serving(s)

Ingredients

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

How To Make southwestern pot roast

Step 1

Brown the roast to sear the meat.

Step 2

Add all ingredients except the peppers and mushrooms.
Step 3

Simmer in the slow cooker on low for 4 hours.
Step 4

Put the mushrooms and peppers in the cooker and cook on low for another hour or until vegetables are tender.
Step 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.
Step 6

Note: If you desire a thicker gravy, thicken when the meat and vegetables are removed.
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