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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.
Ingredients
- 1 (4 pound) boneless beef chuck roast
- sea salt and ground black pepper to taste
- 3 tablespoons olive oil
- 1 (24 ounce) bag baby potatoes
- 2 cups baby carrots
- 1 ½ cups pico de gallo
- 1 cup canned diced green chiles, drained
- ½ cup chopped jalapeno peppers
- 1 (1 ounce) envelope taco seasoning mix
- 1 tablespoon garlic pepper seasoning
- 1 teaspoon red hot sauce
- 1 teaspoon chili powder
Directions
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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 16 | |
| Calories 251 | |
| % Daily Value * | |
| Total Fat15g | 20% |
| Saturated Fat6g | 28% |
| Cholesterol52mg | 17% |
| Sodium499mg | 22% |
| Total Carbohydrate12g | 4% |
| Dietary Fiber2g | 6% |
| Total Sugars3g | |
| Protein14g | |
| Vitamin C16mg | 81% |
| Calcium19mg | 1% |
| Iron2mg | 12% |
| Potassium360mg | 8% |
*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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