Green Chili Roast Recipe -
Green Chili Roast Recipe
  • READY IN 4+ hrs

Green Chili Roast

Recipe by  

"I got this recipe from my mom. It is amazing! I cook it at least 3 times a month!"

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    10 mins
  • COOK

    4 hrs

    4 hrs 10 mins


  1. Season beef roast with salt and black pepper; place in slow cooker. Spoon the mild and hot chiles over the roast. Pour in the water.
  2. Cover slow cooker; set to High. Cook until roast shreds with a fork; 4 to 6 hours. Shred meat; serve on tortillas.
Kitchen-Friendly View


  • Cook's Note
  • If desired, top beef-filled tortillas with shredded colby-jack cheese and sour cream.
  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Reviews More Reviews

Most Helpful Positive Review
Apr 19, 2011

I used a 2 pound roast, left it in the crockpot all day on low (about 10 hours). I substituted chicken broth that I had leftover from boiling some chicken breasts instead of the water. Anytime I have leftover homemade broth, I ALWAYS sub that for water or canned broth. Turned out great, and plenty of leftovers to use for BBQ beef sandwiches, or chimichangas, or whatever else!

Most Helpful Critical Review
Apr 19, 2011

Even on high it took more than 4 hours to become tender, so expect that possibility. As it had not been reviewed yet, I asked the family and pretty much everyone thought it was just Ok.


9 Ratings

Apr 15, 2011

This recipe works well with sirloin tip and cross rib roasts as well. I added fresh poblano chili's and 1T. of cumin for added taste - delicious!

Jun 14, 2011

Good! I put a cup & a half of green chili salsa also. Made a lot of meals out of it.

Apr 18, 2011

No need to add that much water in our experience. 1/4 C would be plenty in the crock pot. We ended up putting it through a strainer to get rid of the excess water. We did add about 1 t cumin as another recommended and it added the extra "something" that was needed. Otherwise, it was "Ok" but not super special.

Jul 20, 2011

This was absolutely delicious on tortillas! Will make this often

Jul 28, 2015

I cooked it in the oven on 450 degrees i took the roast put it on a piece of aluminum foil pooked holes in it and put some of the green chilis in the holes and poured the rest over it and cut up fresh poblano peppers and cooked it for about 5 hrs and when u take it out it falls all apart


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  • Calories
  • 415 kcal
  • 21%
  • Carbohydrates
  • 30.1 g
  • 10%
  • Cholesterol
  • 102 mg
  • 34%
  • Fat
  • 11.4 g
  • 18%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 45.3 g
  • 91%
  • Sodium
  • 943 mg
  • 38%

* Percent Daily Values are based on a 2,000 calorie diet.

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