Best Spicy Pot Roast Recipes

SPICY SHREDDED MEXI BEEF ROAST (CROCK POT)

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.

SPICY V-8 POT ROAST

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)

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

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.

CROCK POT SPICY V8 ROAST

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.

SUPER EASY AND SPICY POT ROAST (CROCK POT)

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.

SPICY POT ROAST WITH BACON

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.

SPICY POT ROAST WITH BLACK BEANS AND 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.

WEIGHT WATCHERS SPICY POT ROAST

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.

SPICY POT ROAST

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.

CROCK-POT SPICY BEEF ROAST

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).

SPICY CROCK POT BEEF ROAST

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.

SPICY WINE POT ROAST

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

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.

SPICY POT ROAST

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.