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

  • 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

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




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