Best Crock Pot Spicy Beef Roast Recipes

SPICY SHREDDED MEXI BEEF ROAST (CROCK POT)

Spicy Shredded Mexi Beef Roast (Crock Pot) image

This is best served in a crusty roll topped with red onion, sliced tomatoes and sour cream! The spicy salsa can be substituted with 1 7-ounce can chipotle sauce if desired. The chipotle sauce and jalapeno chilies can be found in your Mexican section of any major grocery store. Adjust all amounts to taste, I have made this in the past, it is very good!

Provided by Kittencalrecipezazz

Categories Roast Beef

Time 8h10m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

1 (2 1/2 lb) boneless beef chuck roast (can use a 3-pound roast)
1 (14 ounce) can chopped diced tomatoes, with juice
1 cup spicy salsa
1 (4 ounce) can diced jalapeno chiles, drained
1 large onion, chopped
2 tablespoons minced fresh garlic
3 tablespoons chili powder
1 tablespoon honey
2 teaspoons salt
1 1/2 teaspoons cumin
2 cups beef broth
black pepper

Steps:

Place beef roast in a 5-quart crock pot.
Add in diced tomatoes with juice, spicy salsa (or chipotle sauce if using) jalapeno chilies, onion, garlic, chili powder, honey, salt and cumin.
Pour in the beef broth; mix with a wooden spoon to combine and season with black pepper.
Cover and cook on LOW until beef is tender when pierced with a fork (about 8-10 hours, cooking time will vary slightly depending on the size of your roast).
If desired remove the lid and turn to HIGH for the last 30 minutes to allow the sauce to reduce and thicken.
Season sauce with more salt if desired.
Transfer the roast to a cutting board or large platter.
Shred the meat using two heavy forks.
Return the shredded meat to the slow cooker; cover and allow to warm.
Serve in crusty buns.

Nutrition Facts : Calories 337.6, Fat 12.7, SaturatedFat 5.4, Cholesterol 124.7, Sodium 1556.9, Carbohydrate 15.6, Fiber 4, Sugar 8.1, Protein 43.4

SPICY CROCK POT BEEF ROAST

Spicy Crock Pot Beef Roast image

If you like things with a little heat you're going to love this beef roast. And it's embarrassingly simple!

Provided by Pamela Rappaport @Pamelalala

Categories Beef

Number Of Ingredients 5

Ingredients

1 - 3 or 4 pound beef roast, whatever cut you like
8 ounce(s) pepperoncini peppers with their juice, add more peppers if you like it spicy
2 clove(s) fresh garlic, sliced
1 dash(es) salt, there's a lot of salt in the peppers so go lightly
1/2 teaspoon(s) pepper

Steps:

Place the roast in the crock pot.
Add the rest of the ingredients, including the juice from the peppers. The amount of peppers is up to you. We enjoy hot foods so I often use 16 ounces. When company is coming I only use the specified amount.
Cover and cook on low for 8 hours. The roast will be pull apart tender.
Remove the roast from the juices. Then find and discard the stems from the peppers. Shred the beef and place it and the peppers back into the cooking juices. This makes great sandwiches as well as a main course.

CROCK-POT SPICY BEEF ROAST

Crock-Pot Spicy Beef Roast image

Provided by My Food and Family

Categories Home

Time 8h20m

Number Of Ingredients 7

Ingredients

3 pounds round tip roast or brisket, trimmed of fat
2 tablespoons cracked black peppercorns
2 cloves garlic, minced (or 2 1/2 tsp. minced garlic)
3 tablespoons balsamic vinegar
1/4 cup reduced-sodium soy sauce
2 tablespoons Worcestershire sauce
2 teaspoon s dry mustard

Steps:

Rub cracked pepper and garlic onto roast. Brown roast on all sides. Put roast in crock-pot. Make several shallow slits in top of roast.
In a small bowl, combine remaining ingredients and pour over meat.
Cover; cook on low 8-10 hours (high 4-5 hours).

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g