Baja Pot Roast
Baja Pot Roast brings tender chuck roast together with potatoes and carrots, all infused with pico de gallo, green chiles, and jalapeños for a warm, gently spicy Southwestern vibe. Each bite balances rich, slow-cooked beef with bright tomato-chile notes and a touch of heat, perfect for a cozy weekend dinner or casual gathering.
- Prep10 mins
- Cook5 hrs 15 mins
- Serves16
- DifficultyEasy
- 1
Season the chuck roast with salt and pepper on all sides.
- 2
Heat olive oil in a large skillet over medium heat.
- 3
Add the roast and cook until browned, 3 to 5 minutes per side.
- 4
Transfer to the slow cooker and set to Low.
- 5
Arrange the potatoes, carrots, pico de gallo, green chiles, and jalapeno peppers around the roast.
- 6
Sprinkle in the taco seasoning, garlic pepper, hot sauce, and chili powder.
- 7
Cover and cook until the roast is fall-apart tender, about 5 hours.
- Calories 121.53 kcal Moderate
- Protein 7.42 g Moderate
- Carbs 13.77 g Moderate
- Total Fat 4.19 g Moderate
- Saturated Fat 0.8 g Low Source
- Trans Fat 0.0 g Low Source
- Cholesterol 18.98 mg Moderate
- Sodium 274.57 mg Moderate
- Fiber 1.82 g Low Source
- Sugar 3.22 g Moderate
- Added Sugar 0.27 g Low Source
- Calcium 20.39 mg Low Source
- Iron 1.47 mg Low Source
- Potassium 330.6 mg Low Source
- Vitamin A 90.47 mcg_rae Moderate
- Vitamin C 17.74 mg Moderate
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Garlic 🧄