Recipe Mexican Pot Roast - All Recipes for Cooking

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Ingredients

2 tablespoons olive oil 1 (4 pound) beef chuck roast, trimmed 1 teaspoon salt 1 teaspoon ground black pepper 1 large onion, chopped 1 ¼ cups diced green chile pepper 1 (5 ounce) bottle hot sauce ¼ cup taco seasoning 1 teaspoon chili powder 1 teaspoon cayenne pepper 1 teaspoon garlic powder

Nutrition Info

212.8 calories carbohydrate: 5.4 g cholesterol: 70.2 mg fat: 11.2 g fiber: 0.7 g protein: 21.2 g saturatedFat: 3.8 g servingSize: - sodium: 771.9 mg sugar: 2.1 g transFat: : - unsaturatedFat: : -

Directions

Heat olive oil in a large skillet over medium-high heat. Season beef chuck roast with salt and pepper. Cook roast in hot oil until browned entirely, 2 to 3 minutes per side, transfer browned roast to a slow cooker.
Sprinkle onion, chile pepper, hot sauce, taco seasoning, chili powder, cayenne pepper, and garlic powder over the roast.
Cook on Low until meat is fall-apart tender, 8 to 10 hours.

Recipe Yield

12 servings

Recipe Note

Freezes well. The meat can be used in burritos, tacos, Mexican dishes, and soups.

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