BAJA POT ROAST
This isn't Grandma's traditional pot roast. My Baja pot roast is a kicked-up combination of spicy chuck roast, potatoes, and baby carrots with pico de gallo, jalapeno, green chiles, and Southwestern spices that explode together with every bite. Serve as-is or with tortillas and sour cream.
Provided by Charlize Jamieson
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 5h25m
Yield 16
Number Of Ingredients 12
Steps:
- Season chuck roast with salt and pepper on all sides. Heat olive oil in a large skillet over medium heat. Add roast and cook until browned, 3 to 5 minutes per side. Transfer to the slow cooker; set on Low.
- Arrange potatoes, carrots, pico de gallo, green chiles, and jalapeno peppers around the roast. Sprinkle in taco seasoning, garlic pepper, hot sauce, and chili powder. Cover and cook until roast is fall-apart tender, about 5 hours.
Nutrition Facts : Calories 250.6 calories, Carbohydrate 11.6 g, Cholesterol 51.7 mg, Fat 15.4 g, Fiber 1.7 g, Protein 14.3 g, SaturatedFat 5.5 g, Sodium 498.7 mg, Sugar 2.7 g
CHIPOTLE POT ROAST WITH SWEET POTATOES
This is a spicy take on the traditional pot roast. Found in "Ladies Home Journal" magazine.
Provided by threeovens
Categories One Dish Meal
Time 3h15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F.
- In an oven safe Dutch oven, heat oil over medium high heat and sear roast well on all sides; season with salt and pepper.
- Add sweet potatoes and onion.
- Stir together remaining ingredients and pour over roast.
- Cover and cook in the oven until beef is fork tender, 3 to 3 1/2 hours.
Nutrition Facts : Calories 638.3, Fat 24.2, SaturatedFat 9.8, Cholesterol 224.5, Sodium 498.3, Carbohydrate 32.5, Fiber 3.8, Sugar 13.9, Protein 74.3
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