Baja Pot Roast

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.

• Preparation Time: 10 mins
• Cooking Time: 5 hr
• Total Time: 5 hr 10 mins
• Calories: 251 Calories

Ingredients

• 3 tablespoons olive oil
• 1 teaspoon chili powder
• 2 cups baby carrots
• sea salt and ground black pepper to taste
• 1 (1 ounce) envelope taco seasoning mix
• ½ cup chopped jalapeno peppers
• 1 teaspoon red hot sauce
• 1 tablespoon garlic pepper seasoning
• 1 (4 pound) boneless beef chuck roast
• 1 (24 ounce) bag baby potatoes
• 1 ½ cups pico de gallo
• 1 cup canned diced green chiles, drained

Recipe Instructions

Step 1

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.

Step 2

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.