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
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