Slow Cooker Jalapeño Pot Roast Recipes

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JALAPENO POT ROAST



Jalapeno Pot Roast image

This is a favorite in my family. The jalapenos add a good flavor to the meat and it's not hot at all. Just throw it in the crockpot,go out to play and when you come home fix a couple of quick side dishes ( we have mashed potatoes and green beans) and you are ready to eat. Enjoy :-) Hint: Drain the onions from the crockpot to eat with the roast. Also thicken up the juices from the roast with a little cornstarch to make a gravy for your roast and potatoes. I found this recipe on a slow cooker website.

Provided by 1 Cookin Texan 1954

Categories     Roast Beef

Time 10h15m

Yield 6-8 serving(s)

Number Of Ingredients 7

1 (2 1/2 lb) pot roast (chuck shoulder roast is the best)
1 (4 ounce) can jalapeno peppers, with liquid (I use sliced)
1 large onion, quatered and thickly sliced
2 cloves garlic, thinly sliced
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons cider vinegar

Steps:

  • Place the meat in the crockpot.
  • Add remaining ingredients.
  • Cover and cook on low 10 to 12 hours.

Nutrition Facts : Calories 482.2, Fat 34.9, SaturatedFat 14.1, Cholesterol 128.5, Sodium 403.6, Carbohydrate 4.1, Fiber 0.9, Sugar 1.8, Protein 35.6

CROCKIN' GOOD SHREDDED JALAPENO BEEF ROAST



Crockin' Good Shredded Jalapeno Beef Roast image

Don't let the jalapeno scare you, it's not hot, maybe just a little spicy but its a mild heat. So much you can do with this shredded meat! Use in a salad, fold up in a warm tortilla, make taco's, burrito's, enchiladas or make a gravy and serve over rice or mashed taters! Make several different meals during the week and no one...

Provided by Diane Atherton

Categories     Roasts

Time 8h5m

Number Of Ingredients 10

1 3-lb chuck roast (mine was 3.11 lbs)
3 tsp minced garlic (i used the jarred garlic)
1 medium onion, sliced thin
3 Tbsp chili powder
2 tsp cumin
1 tsp dried oregano, mexican variety preferrably
salt and pepper to taste
1 (4-oz) can diced jalapeno peppers, with juice
1 (14.4-oz) can diced tomatoes
2 c beef broth

Steps:

  • 1. Place roast in bottom of slow cooker. Add garlic, onion and spices to top of roast.
  • 2. Pour peppers and tomatoes on top of spices and then pour broth over tomatoes.
  • 3. Set on low and slow cook for 8 hours.
  • 4. Allow roast to cool to lukewarm about 20 minutes. Transfer to a cutting board and shredd using 2 forks.
  • 5. Fold up in a soft tortilla, use in tacos, burrito's, enchiladas, beef sammies, salads, or, make a gravy and serve over rice, pasta or potatoes.
  • 6. A nice breakfast dish. Creamy Cheesy grits, shredded roast, fried egg, crumbled bacon and leftover sauce from this wonderful recipe: https://www.justapinch.com/recipes/main-course/other-main-course/mr-petes-southern-shrimp-and-cheesy-grits.html Recipe for grits also in same link
  • 7. Serve over rice topped with a mushroom gravy. I added sauteed onions and peppers to the shredded meat and heated in skillet over medium heat until good and warm. I made gravy using McCormicks "Au Jus Gravy" mix, adding 3 talblespoon all-purpose flour to mix and 3 cups of water (directions on back of mix).

SLOW-COOKER MEXICAN POT ROAST



Slow-Cooker Mexican Pot Roast image

This pot roast, richly flavored with Mexican spices, might be the perfect weeknight family meal. Simply toss everything into the slow cooker in the morning, and it'll be ready when you are in the evening.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 8h15m

Yield 6

Number Of Ingredients 9

1 large onion, halved, thinly sliced
1 lb baby red potatoes (about 8 potatoes)
1 boneless beef chuck roast (2 1/2 to 3 lb)
1 package (1 oz) Old El Paso™ original taco seasoning mix
2 teaspoons ground cumin
1/2 teaspoon ground red pepper (cayenne)
1/2 teaspoon salt
1/2 teaspoon pepper
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, drained

Steps:

  • Spray 5-quart slow cooker with cooking spray. Arrange onion and potatoes in slow cooker. Place beef over vegetables. Sprinkle with taco seasoning mix, cumin, red pepper, salt and pepper. Pour tomatoes over beef and vegetables.
  • Cover; cook on Low heat setting 8 to 9 hours or until beef is tender. Serve beef and vegetables with sauce.

Nutrition Facts : Calories 410, Carbohydrate 21 g, Cholesterol 105 mg, Fat 1, Fiber 2 g, Protein 37 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 650 mg, Sugar 3 g, TransFat 1 g

PAULA DEEN'S POT ROAST IN A CROCK POT



Paula Deen's Pot Roast in a Crock Pot image

This is now my go to pot roast. She has a version of this recipe in one cookbook for the oven and another in the slow cooker. Both are excellent.

Provided by MJMommy13

Categories     Roast Beef

Time 8h

Yield 8 serving(s)

Number Of Ingredients 12

1 (3 lb) boneless chuck roast
1 1/2 teaspoons house seasoning, recipe follows
1/4 cup vegetable oil
1 onion, thinly sliced
3 bay leaves
3 -4 beef bouillon cubes, crushed
2 garlic cloves, crushed
1 (10 3/4 ounce) can condensed cream of mushroom soup
1/2 cup Chardonnay wine
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Steps:

  • Sprinkle roast on all sides with house seasoning. Using a skillet over high heat, sear roast until brown in oil. Place roast in a slow cooker, and layer onions, bay leaves, crushed bouillon cubes, garlic, and cream of mushroom soup. Add the Chardonnay and cover with enough water to cover all of the ingredients. Cook on the low setting for 8 hours.

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