Fresh lemon juice and basil enhance the distinct flavor of basmati rice and the nutty richness of roasted corn in a salad that is always a hit at our summer barbecues. It is recommended to serve this salad cold.
| Prep Time: | 10 mins |
| Cook Time: | 5 hrs 15 mins |
| Total Time: | 5 hrs 25 mins |
| Servings: | 16 |
| Yield: | 16 servings |
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
Instructions
- 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.
- 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
| Calories | 251 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 52 mg |
| Dietary Fiber | 2 g |
| Protein | 14 g |
| Saturated Fat | 6 g |
| Sodium | 499 mg |
| Sugars | 3 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
Just cook this . For me I had to add 3 cups of chicken broth and it took approx. 8 hrs on the low temp. Also added corn on the cob. This was my second time cooking a pot roast as it just turned out great.My wife and i just loved this Baja pot roast.4 stars for us. Used 6qt. slow cooker. Tks, Jack
Amazing flavor. Not a huge fan of pot roast and this was perfect! I’ll definitely make it again. Family loved it!
The big spicy flavors of this recipe masked the freezer taste of a pot roast that had been in the freezer 3 years !
just not quite right for us. We love spicy so that is why I selected this. Oh well.
Easy to make and everyone loved it!
This has great flavor! I made it basically according to the recipe. I put in 1/2 the potatoes and added about 3/4-1 cup of chicken stock. It cooked in 5 hours on low. I felt it was too salty, probably due to the taco seasoning packet. Next time I’ll use my own seasonings instead of a packet. Otherwise, it was fantastic! Wonderful juice & great to soak up with some hearty bread.
Good dish. Probably add more veggies. Will make it again
I thought this was great. I’m not even a fan of pot roast usually, but I really liked this. I didn’t have pico de gallo and wasn’t going to make it myself so I used chunky hot salsa. I also wasn’t sure about cooking it without any liquid in the pot so I used a cup of broth. Cooked on high for 5 hours.
Delicious! This will definitely enter the rotation. Like others said, 5 hours isn’t enough. More like 7-8.
Loved it! Had to use less jalapenos for the kids but turned out great!
Both my husband and I really enjoyed not only the roast which was very moist and tender, but the potatoes and carrots as well, great taste. However, I did not include the garlic pepper, hot sauce or chili powder. I will not only make this again, but I will also share this recipe with family and friends.
It came out really great. I will be making it again.
This recipe is a joke. Several issues: 1. no liquid , you will need to add some water or broth 2. too much ingredients for a standard crock pot, you will need an extra large one for this one to work 3. 5 hours on low doesn’t work. I am 8 hours on high and still cooking. Meat done but potatoes still raw. 4. Hot spices are out of sight. Gut will be cauterized if you make this. Cut it way back.
Good pot roast. Pretty spicy. I did not use the hot sauce because I could tell it was going to be spicy without it. I like spicy and hubby doesn’t like spicy like me. I was worried about the recipe not having liquid so I added just shy of a cup of beef broth. Slow cooked on low about 4 hours. My chuck roast was only 2 pounds so I did adjust spices and other ingredients accordingly. Oh yes! I did add the drippings from browning the meat.
This would get more stars if the scale allowed! I followed the recipe except for adding more hot sauce and chili powder. Added an onion and left out the potatoes because I forgot to buy them. The flavors are fantastic and leftovers make a great soup! Yes, this will be made again and again!
Different from your normal pot roast recipe but the roast was flavorful and the leftovers made terrific fajitas!!!
Kids won’t eat jalapenos but otherwise kept the same. Needed to add more seasonings after.
My husband and I love this. I didn’t have all the ingredients so I used, stew meat ( which I believe the salsa broke down wonderfully) and I didn’t have the green chili’s. Next time I will add them, can’t hurt, I’m sure. Anyway, we were dealing with a Corona Virus pantry so we made due with what we had. I cooked it for 6 hours then left it on low for another 15 hours and we kept eating it through the day. Delish.
Didn’t have garlic pepper, so used garlic and pepper. A really good pot roast option!
Smelled great, but won’t be making again. My hubby said it was a waste of good spices. Personally I think you’d be better off if you did just the roast & shredded it to be used with tortillas. It took forever to cook in the slow cooker also. We started on a med setting cause we were going to be gone so would turn down then to low. When we got home it still wasn’t tender so turned the crock pot up to 3 1/2. Got done doing those errands & checked out the roast. Nope, turned up to 4 our of a possible 5 & finished errands to come home to it bubbling nicely. All the cooking time came to 8 hours using overall med temp.
I made the roast exactly following the recipe and we loved it!