Southwestern Pot Roast

1
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.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
6-8
Prep:
20 Min
Cook:
5 Hr
Method:
Slow Cooker Crock Pot

Ingredients

Add to Grocery List

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

How to Make Southwestern Pot Roast

Step-by-Step

  • 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.

Printable Recipe Card

About Southwestern Pot Roast

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




Show 1 Comment & Review

22 A+ Back-to-school Recipes

22 A+ Back-To-School Recipes

Kitchen Crew @JustaPinch

It's time to go back, back, back to school again! Check out these quick and easy dinner recipes that the entire family (yes, we said entire family...even the picky eaters)...