"Freezes well. The meat can be used in burritos, tacos, Mexican dishes, and soups." — shasty
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1 (4 pound)
beef chuck roast, trimmed
ground black pepper
1 1/4 cups
diced green chile pepper
1 (5 ounce) bottle
I made two minor changes--I did not have fresh diced green chilies on hand but I did have one 4 ounce can of diced mild green chilies that I used instead. I also used half of a small bottle of Frank's Hot Sauce instead of a full bottle. The taco seasoning I used was homemade and I used california ground chili powder, which has the same great flavor but is milder and not as hot. I did not try this myself but my husband and kids had this for dinner and they ate almost the whole goshdarn roast on their own. They all called me at work and told me how delicious it was--even the littlest! They all told me that I must make this again very soon. NOTE: We used the meat in this recipe for soft tacos, with homemade refried beans and mexican rice on the side.
Wow. I can't believe no one has commented on the heat (spice) of this recipe. I saw the 1 & 1/4 cup of chilies and the 5 oz of hot sauce and thought, geez, that's got to be hot. Then I looked through the reviews and no one mentions it, so I followed the recipe. By scraping off all of the chilies and not using any of the sauce, it was edible. FYI: we live in south LA and are very use to cayenne and hot sauce but this was HOT! I'd make adjustments before cooking it again.
I make this dish often with the beef chuck roast or boneless pork spare ribs. Since I like to have a filling for tacos as well as a soup, I add 2 cups of beef or chicken stock to the cooker. I also use a can of Ro*tel diced tomatoes with diced green chilies instead of just the diced chilies.
I love cooking meat in the slow cooker and this looks wonderful except to much hot sauce I would reduce it to half the amount called for.Also meat has gotten so expensive in the last year or two that a four lb.roast is quite an investment and we sold our large freezer so can't freeze a large beef roast but may buy a smaller roast and cook it instead.
This sounds great, like a barbacoa or similar to machaca. If you want a really good recipe for barbacoa, machaca-like (use regular roast instead of dried beef). Go here: http://www.texascooking.com/features/jan2002beefmachaca.htm
I made this as close to recipe as I could. I used 2.5# beef roast instead of 4#. The rest was done to directions. Gave the next door neighbor some and he liked it too. For a point of reference, I eat at a taco stand that has a "fire taco sauce" that I do not find too hot, while the neighbor uses the mild sauce at the same stand. All who ate this tasty roast beef did not think it was not too hot. Enjoy. Great leftovers too.
Gutpyle says- this sounds XLENT! Only thing I would try is putting a Chuck Roast & a Pork Shoulder together. Can't wait to try it!
* Percent Daily Values are based on a 2,000 calorie diet.
Mexican Pot Roast
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 101
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