Mexican Pot Roast

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Most Helpful Positive Review

Apr 17, 2013

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.

—Sarah Jo

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Most Helpful Critical Review

Apr 26, 2013

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.

—junevg

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28 Ratings

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Mar 26, 2013

Family favorite!

—shasty

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Apr 22, 2013

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.

—Halcyon339

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Apr 22, 2013

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.

—claylady01

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Apr 23, 2013

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

—Ray Willmann

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Apr 26, 2013

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.

—hotstuff

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Apr 28, 2013

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!

—Tom

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Nutrition

Calories
213 kcal
11%

Carbohydrates
5.4 g
2%

Cholesterol
70 mg
23%

Fat
11.2 g
17%

Fiber
0.7 g
3%

Protein
21.2 g
42%

Sodium
772 mg
31%

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

Nutritional Information

Mexican Pot Roast

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 213
Calories from Fat: 101

% Daily Value *
Total Fat 11.2g 17 %
Saturated Fat 3.8g 19 %
Cholesterol 70mg 23 %
Sodium 772mg 31 %
** Potassium 276mg 8 %
Total Carbohydrates 5.4g 2 %
Dietary Fiber 0.7g 3 %
Protein 21.2g 42 %
Sugars 2.1g
Vitamin A 7 %
Vitamin C 82 %
Calcium 2 %
Iron 28 %
** Thiamin 8 %
** Niacin 34 %
** Vitamin B6 18 %
** Magnesium 8 %
** Folate 6 %

* 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.