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
4
Prep Time:
15 mins
Cook Time:
8 hrs 10 mins
Total Time:
8 hrs 25 mins
Servings:
12
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Ingredients

Original recipe (1X) yields 12 servings

  • 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

  1. 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.

  2. Sprinkle diced chile pepper, onion, hot sauce, taco seasoning, chili powder, cayenne pepper, and garlic powder over roast.

  3. Cook on Low until roast is fall-apart tender, 8 to 10 hours.

113 home cooks made it!

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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