Best Spicy Pot Roast Recipes

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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

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 V-8 POT ROAST



Spicy V-8 Pot Roast image

Make and share this Spicy V-8 Pot Roast recipe from Food.com.

Provided by lets.eat

Categories     Roast Beef

Time 2h25m

Yield 8 serving(s)

Number Of Ingredients 9

3 lbs boneless bottom round beef roast
3 tablespoons vegetable oil
3 garlic cloves, crushed
1 cup spicy V8 vegetable juice
1/2 cup water
1 tablespoon prepared horseradish
1 teaspoon Worcestershire sauce
2 tablespoons water
4 teaspoons cornstarch

Steps:

  • In a large Dutch oven brown the roast on all sides in oil.
  • Remove roast and drain off excess oil.
  • In a bowl combine the garlic, V-8, water, horseradish and the worcestershire sauce.
  • Replace the roast in the Dutch oven and pour the combined ingredients over the roast.
  • Bake, covered 325' for 2-2 1/2 hours or until very tender.
  • Transfer the roast to a warm platter, cover with foil to retain heat.
  • For the gravy measure cooking juices; skim away the fat. If necessary add enough water to measure 1-1/2c. Return juices to Dutch oven, combine the remaining 2 tablespoons water and the cornstarch, stir into the juices.
  • Cook and stir over medium heat until bubbly. Cook stirring constantly for 1 minute.
  • Serve gravy with the roast.

SPICY CITRUS PORK ROAST (CROCK POT)



Spicy Citrus Pork Roast (Crock Pot) image

This pork roast is a non-traditional twist on Mexican cooking from a book by Judith Finlayson. My husband, who grew up in Mexico, says it is his new favorite recipe! It took about 40 minutes to get this all in the crock pot in the morning, but that included all the roast preparation and vegetable dicing. If you trimmed your roast the night before and sliced the onions, bacon, & peppers, that would save some time in the morning. Serve with rice. We ate leftovers the next day on tortillas with guacamole & lettuce.

Provided by appleydapply

Categories     Pork

Time 8h40m

Yield 10 serving(s)

Number Of Ingredients 12

4 slices bacon, chopped
3 lbs boneless pork shoulder, trimmed of excess fat
2 medium onions, thinly sliced
3 garlic cloves, minced
1 jalapeno pepper, finely chopped
1 1/2 tablespoons chili powder
1 teaspoon salt
1 teaspoon cracked black peppercorns (or coarsely ground pepper)
1/4 cup flour
1 tablespoon orange zest
1 1/2 cups orange juice
2 bananas, peeled and thinly sliced

Steps:

  • Cook bacon until crisp in a skillet over medium high heat. Remove bacon pieces from skillet and set aside, leaving fat in skillet.
  • In same pan, brown roast on all sides. Transfer to slow cooker.
  • Remove all but 1 TB of bacon fat from pan. Reduce heat to medium. Add onions and cook, stirring, until slightly wilted.
  • Add garlic, jalapeno, chili powder, salt, and pepper and cook, stirring, for 1 minute.
  • Sprinkle in flour and cook, stirring, one more minute.
  • Add orange zest, juice, and bananas, and cook, stirring to scrape up any bits stuck to the skillet. Mash bananas into sauce as you stir (but it's OK if some chunks/slices remain - these will disintegrate during the slow cooking).
  • Stir in bacon pieces. Pour contents of skillet over pork.
  • Cover and cook on low for 8 hours. Note that the original recipe indicated that this could be cooked on high for 4-5 hours, but I'm afraid that my slow cooker would burn this due to the high sugar content of the fruit. You can use your judgment based on your knowledge of your slow cooker - I needed to save some time so I started on high for 1 hour and switched to low for 4 1/2 hours and it turned out perfectly.

SPICY WINE POT ROAST



Spicy Wine Pot Roast image

This is such a delectable pot roast, and once again it is a recipe that can be made during the day while you are working, so little work and such wonderful flavor!!

Provided by Chef mariajane

Categories     Roast Beef

Time 10h

Yield 6-7 serving(s)

Number Of Ingredients 10

3 -4 lbs beef roast
salt and pepper
1 small onion, chopped
1 (3/4 ounce) package brown gravy mix
1 cup water, mix
1/4 cup catsup
1/4 cup dry red wine
2 teaspoons dijon-style mustard
1 teaspoon Worcestershire sauce
1/8 teaspoon garlic powder

Steps:

  • Sprinkle meat with salt and pepper; place in slow-cooking pot. Combine remaining ingredients; pour over meat. Cover and cook on low for 8-10 hours. Remove meat and slice. If desired, thicken sauce, with flour dissolved in a small amount of water, serve over meat.
  • This is tasty served with mashed potatoes, and broccoli spears.

Nutrition Facts : Calories 615.1, Fat 44.8, SaturatedFat 18.1, Cholesterol 156.6, Sodium 427.6, Carbohydrate 6.3, Fiber 0.3, Sugar 3, Protein 42.4

SUPER EASY AND SPICY POT ROAST (CROCK POT)



Super Easy and Spicy Pot Roast (Crock Pot) image

This recipe is so quick to throw together and the roast is amazingly tender. Only 4 simple ingredients in this one; beef roast, beef broth, tomato soup and Rotel tomatoes. Everyone loved it, including the picky eaters. I prefer mine served on Hoagie Buns and I use the sauce for dipping, but others prefer it with a side of noodles, potatoes or other veggies. Enjoy!

Provided by Rita D.

Categories     Meat

Time 8h5m

Yield 6-8 serving(s)

Number Of Ingredients 4

3 lbs boneless chuck roast (I used a 3 - 4 lb roast)
1 (10 1/2 ounce) can Campbell's condensed beef broth
2 (10 1/2 ounce) cans tomato soup
1 (10 ounce) can Rotel Tomatoes (I prefer the Milder one)

Steps:

  • Cut roast into large chunks and place in crock pot.
  • Mix soups and Rotel together and pour over roast.
  • Cook on Low approximately 8 hours or on High for 5 hours, depending on your crock pot. I use an older pot that has settings from 1 to 6 -- and I set mine on 4.

Nutrition Facts : Calories 653.9, Fat 45.5, SaturatedFat 18.2, Cholesterol 157, Sodium 1252, Carbohydrate 15, Fiber 1.2, Sugar 8.1, Protein 44.9

CROCK POT SPICY V8 ROAST



Crock Pot Spicy V8 Roast image

I work full-time so the crockpot is a great way to have an excellent meal on a work night with little effort. This roast is usually very tender!

Provided by Girly Griller

Categories     Roast Beef

Time 8h15m

Yield 6 serving(s)

Number Of Ingredients 10

3 lbs roast (whichever you prefer, I usually use Rump)
2 cups spicy hot V8
1/2 cup roasted green chilies
1/2 yellow onion
4 -5 potatoes
garlic
salt
pepper
1 1/4 ounces Lipton Onion Soup Mix
1 (8 ounce) can 98% fat-free condensed mushroom soup

Steps:

  • Cut up roast into 8 to 10 chuncks place in crockpot.
  • Quarter onion and place in crockpot.
  • Quarter potatos and add to crockpot.
  • Add Chopped Roasted Green chile.
  • Add V8 juice.
  • Add water to fill crockpot.
  • Season to taste.
  • Cook on low for 8 hours or on high for 4 hours.

SPICY POT ROAST WITH BACON



Spicy Pot Roast with Bacon image

Perfect for Sunday night-or any night you want to serve up an old-fashioned pot roast-this dish is made with bacon, spicy tomato sauce and veggies.

Provided by My Food and Family

Categories     Home

Time 3h

Yield 10 servings

Number Of Ingredients 9

8 slices OSCAR MAYER Bacon, cut into 1-inch pieces
1 extra-lean boneless beef pot roast (2-1/2 lb.), trimmed
2 cans (8 oz. each) Mexican-style spicy tomato sauce
1 large onion, cut into 8 wedges
2 cloves garlic, minced
2 lb. yuca (cassava), peeled, cut into 3-inch pieces
6 carrots, peeled, cut into 2-inch pieces
1/4 tsp. ground black pepper
1/2 cup chopped fresh cilantro

Steps:

  • Heat oven to 325°F.
  • Cook and stir bacon in ovenproof Dutch oven on medium heat until crisp. Remove bacon from pan with slotted spoon; drain on paper towels. Reserve for later use. Discard all but 1 Tbsp. drippings from pan.
  • Add roast to reserved drippings in pan; cook on medium-high heat 5 min. on each side or until evenly browned. Pour tomato sauce over roast. Add onions and garlic; cover.
  • Bake 1-1/2 hours. Add yucca and carrots; sprinkle with pepper. Bake, covered, 45 min. to 1 hour or until roast is tender.
  • Transfer roast and vegetables to platter, reserving drippings in pan. Cut roast across the grain into thin slices. Spoon pan drippings over roast and vegetables; sprinkle with cilantro and reserved bacon.

Nutrition Facts : Calories 380, Fat 11 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 100 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 35 g

SPICY POT ROAST WITH BLACK BEANS AND BOCK BEER



Spicy Pot Roast with Black Beans and Bock Beer image

This is not your typical pot roast. It's a spicy (can be adjusted to your liking) and hearty dish. My husband loves it, but he doesn't know it's pretty low in fat and calories. It's very easy, but takes some time - start it about 3 - 4 hours before serving. We often keep it warm in the crockpot and serve it at tailgate parties with hot tortillas.

Provided by PanNan

Categories     Meat

Time 3h10m

Yield 8 serving(s)

Number Of Ingredients 10

2 -2 1/2 lbs boneless beef chuck roast
1 cup dry black beans
1 medium onion, chopped
1 medium green bell pepper, chopped
1 tablespoon chopped garlic
1/4 cup flour
1/4 cup barbecue seasoning
2 tablespoons vegetable oil
2 (10 ounce) cans original Rotel Tomatoes (tomatoes and green chiles)
1 (12 ounce) bottle of shiner bock beer (or any local bock beer)

Steps:

  • Note- you can use plain diced tomatoes or the milder Rotel tomatoes if you prefer less spice.
  • Boil black beans with 2 cups water in a 1 qrt saucepan over medium high heat 2 minutes.
  • Remove from heat, cover and let stand for one hour.
  • Meanwhile chop all the vegetables.
  • Combine flour and BBQ seasoning on a plate.
  • Cut roast into sections; trim away any fat.
  • Turn roast pieces in the flour mixture to coat all sides.
  • Heat oil in a 5 qrt pot or Dutch oven over medium heat 3 minutes.
  • Sear beef 3 minutes per side to brown.
  • Remove from pot and set aside.
  • Add onion, and garlic to pot; saute 3 minutes.
  • Add cans of tomatoes and the beer; scrape pot to loosen and stir in any browned bits from bottom.
  • Bring to a boil.
  • Drain beans and stir into pot.
  • Add beef and bell pepper.
  • Cover pot and reduce heat to medium low.
  • Cook 1 hour, then stir.
  • Cook 1 more hour, or until meat is fork-tender.
  • Stir occasionally, especially during last half hour of cooking.
  • Add 1/2- 1 cup water if cooking liquid reduces too low in order to prevent beans from sticking and not cooking properly.
  • Break meat apart into chunks and shreds with a fork or spoon.
  • Serve over rice or on flour tortillas.

Nutrition Facts : Calories 401.7, Fat 25.9, SaturatedFat 9.5, Cholesterol 78.2, Sodium 371.9, Carbohydrate 14.7, Fiber 2.4, Sugar 1, Protein 24.2

SPICY POT ROAST



Spicy Pot Roast image

Make and share this Spicy Pot Roast recipe from Food.com.

Provided by Sydney Mike

Categories     Roast Beef

Time 3h10m

Yield 8 serving(s)

Number Of Ingredients 7

4 lbs chuck roast
1 (9 ounce) package condensed mincemeat
1 cup water
1 tablespoon tapioca
1/2 cup brandy
1 teaspoon salt
1/2 teaspoon ground ginger

Steps:

  • Preheat oven to 325 degrees F.
  • Crumble mincemeat & put in saucepan.
  • Add water & stir until mincemeat is moistened completely.
  • Add brandy, salt, ginger & tapioca.
  • Bring to boil, stirring constantly.
  • Remove bone from meat.
  • Tie string around boned roast to hold it together & to make carving easier.
  • Put meat in pan with tight-fitting lid [or Dutch oven].
  • Pour mincemeat mixture over chuck roast.
  • Cover pan & bake 3 hours. Don't remove lid during cooking.

Nutrition Facts : Calories 712.7, Fat 44.4, SaturatedFat 18, Cholesterol 156.5, Sodium 435.5, Carbohydrate 23.1, Fiber 0.4, Sugar 15.5, Protein 41.8

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

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

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

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.

WEIGHT WATCHERS SPICY POT ROAST



Weight Watchers Spicy Pot Roast image

Make and share this Weight Watchers Spicy Pot Roast recipe from Food.com.

Provided by Baby Chevelle

Categories     Meat

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 12

1 1/2 lbs beef eye round
14 1/2 ounces reduced-sodium beef broth
1 teaspoon hot pepper sauce
1 teaspoon ground coriander
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground ginger
1/4 teaspoon cinnamon
4 medium red potatoes
3 carrots
2 cups frozen small whole onions
3 garlic cloves, minced

Steps:

  • Cut potatoes into 12 pieces.
  • Cut carrots into 1 inch pieces.
  • Spray a dutch oven with nonstick spray.
  • Add beef, cook 8-10 minutes.
  • Add spices and broth, hot sauce.
  • Bring to boil.
  • Add vegetables.
  • Reduce heat, and simmer 1 1/2 hours.
  • Cut beef into 6 slices.

Nutrition Facts : Calories 300.6, Fat 6, SaturatedFat 2, Cholesterol 61.2, Sodium 409.1, Carbohydrate 32.8, Fiber 4.8, Sugar 5.6, Protein 28.5

SPICY WINE POT ROAST



Spicy Wine Pot Roast image

I "adopted" this recipe but have made it a lot and really like it. Just add potatoes and you have a full meal.

Provided by Chip Burrus

Categories     Roasts

Number Of Ingredients 13

3 lb beef roast
1 onion, finely chopped
1 pkg brown gravy mix
1 c water
1/4 c ketchup
1/4 c red wine
2 tsp mustard
1 tsp worcestershire sauce
2/3 tsp garlic powder
1/2 tsp herbs of choice
parsley
salt
pepper

Steps:

  • 1. Sprinkle meat with salt and pepper.
  • 2. Place in crockpot.
  • 3. Combine the remaining ingredients, except parsley, and pour over meat.
  • 4. Cover and cook on low 10 hours.
  • 5. Remove the meat and slice.
  • 6. Thicken sauce with flour mixed in a small amount of water and serve over meat sprinkled with chopped parsley.

SPICY POT ROAST WITH SWEET POTATOES & CHICKPEAS



Spicy Pot Roast with Sweet Potatoes & Chickpeas image

Got a crowd coming for dinner? Impress them with a beautiful pot roast baked with a jumble of sweet potatoes, chickpeas and bacon.

Provided by My Food and Family

Categories     Home

Time 3h32m

Yield Makes 12 servings.

Number Of Ingredients 9

8 slices OSCAR MAYER Bacon, cut into 1-inch pieces
1 bone-in beef pot roast (4 lb.)
3 large cloves garlic
5 dried chipotle chile peppers (morita peppers), stemmed
1 can (15 oz.) beef broth
1/4 cup KRAFT Zesty Italian Dressing
2 lb. sweet potatoes (about 6), cut into quarters
2 cans (15 oz. each) chickpeas (garbanzo beans), rinsed, drained
1 green onion, chopped

Steps:

  • Heat oven to 350ºF.
  • Cook bacon in large skillet until crisp. Use slotted spoon to transfer bacon from skillet to paper towels to drain, reserving 2 Tbsp. drippings in skillet. Add remaining drippings to blender; set aside. Add meat and garlic to drippings in skillet; cook on medium heat 5 min. or until meat is browned on all sides, turning occasionally. Transfer meat to roasting pan. Transfer garlic to blender.
  • Add peppers to skillet; cook on medium heat 2 min. or until fragrant, turning occasionally. Add to blender with broth and dressing; blend until smooth. Pour over meat. Place potatoes, chickpeas and bacon around meat; cover.
  • Bake 2-1/2 to 3 hours or until meat is done (160º F) and tender. Skim fat from sauce before serving with meat. Sprinkle with onions just before serving.

Nutrition Facts : Calories 400, Fat 17 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 75 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 30 g

SPICY POT ROAST



Spicy Pot Roast image

The Encyclopedia of Creative Cooking This is soooo good. It is one of our family favorites. We love to serve it with rice (as suggested in the cookbook) and a vegetable.

Provided by Melanie B

Categories     Roasts

Time 3h15m

Number Of Ingredients 16

3-4 lb rolled rump roast (we've used other roasts as well)
2 Tbsp cooking oil
1/4 c flour
1 c onion, chopped
2 clove garlic, minced
1 tsp beef boullion (or 1 cube smashed)
1 tsp celery seed
1 Tbsp cumin
1 tsp salt
1/2 tsp pepper
8 oz tomato paste
1/2 c water
for the gravy:
1/4 c flour
1/2 c cold water
hot cooked rice

Steps:

  • 1. Coat roast on all sides with 1/4 c flour. Brown all sides in a Dutch oven or heavy pan in hot oil.
  • 2. Add onions, garlic, beef bullion granules, celery seed, cumin, salt, pepper, tomato sauce and 1/2 c water.
  • 3. Cove with a tight-fitting lid. Cook over low heat until tender 3 to 3 1/2 hours. Remove meat; keep warm.
  • 4. Measure pan juices; add water if necessary, to make 2 1/2 cups (we just eyeball this part. Those juices re HOT.)
  • 5. Blend 1/4 c flour and 1/2 c cold water; stir into pan juices. Cook and stir until bubbly and smooth. Spoon over sliced meat and rice.

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