Mexican Pot Roast
Mexican Pot Roast brings tender, pull-apart chuck roast simmered low and slow with green chiles, hot sauce, and warm spices. The rich, peppery juices and gentle heat make it ideal for piling into tacos, layering over rice bowls, or stuffing into crusty rolls. Serve it for casual gatherings or a cozy weekend dinner.
- Prep15 min
- Cook8 hr 10 min
- Serves12
- DifficultyEasy
- 1
Season the chuck roast with salt and pepper. Heat olive oil in a large skillet over medium-high heat, then add the roast. Sear until fully browned, 2 to 3 minutes per side; move it to a slow cooker.
- 2
Sprinkle the diced chile pepper, onion, hot sauce, taco seasoning, chili powder, cayenne pepper, and garlic powder over the roast.
- 3
Cook on Low until the roast is fall-apart tender, 8 to 10 hours.
- Calories 102.84 kcal Moderate
- Protein 8.55 g Moderate
- Carbs 7.02 g Moderate
- Total Fat 4.24 g Moderate
- Saturated Fat 0.81 g Low Source
- Trans Fat 0.0 g Low Source
- Cholesterol 24.95 mg Moderate
- Sodium 514.24 mg High
- Fiber 1.08 g Low Source
- Sugar 3.49 g Moderate
- Added Sugar 0.0 g Low Source
- Calcium 22.14 mg Low Source
- Iron 1.63 mg Low Source
- Potassium 113.45 mg Low Source
- Vitamin A 48.98 mcg_rae Low Source
- Vitamin C 3.45 mg Low Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Garlic 🧄
- Onions 🧅
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