Mexican Pot Roast

4.6

(71)

54 Reviews

4 Photos

This Mexican pot roast freezes well. The meat can be used in burritos, tacos, Mexican dishes, and soups.

Submitted by shasty

Updated on August 12, 2024

4

Prep Time:

15 mins

Cook Time:

8 hrs 10 mins

Total Time:

8 hrs 25 mins

Servings:

12

Jump to Nutrition Facts

Ingredients

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

Directions

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

Nutrition Facts (per serving)

213	Calories
11g	Fat
5g	Carbs
21g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 213
% Daily Value *
Total Fat 11g	14%
Saturated Fat 4g	19%
Cholesterol 70mg	23%
Sodium 772mg	34%
Total Carbohydrate 5g	2%
Dietary Fiber 1g	3%
Total Sugars 2g
Protein 21g	42%
Vitamin C 49mg	55%
Calcium 17mg	1%
Iron 3mg	16%
Potassium 276mg	6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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