Southwestern Pot Roast

Jenny Powers


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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20 Min
5 Hr
Slow Cooker Crock Pot


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
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


1Brown the roast to sear the meat.
2Add all ingredients except the peppers and mushrooms.
3Simmer in the slow cooker on low for 4 hours.
4Put the mushrooms and peppers in the cooker and cook on low for another hour or until vegetables are tender.
5Prior 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.
6Note: 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