Baja Pot Roast

Name: Baja Pot Roast
Total time: 315 min
Yield: 16 Portionen
Ingredients: 1 (4 pound) boneless beef chuck roast; Sea salt to taste; Ground black pepper to taste; 1 tablespoon garlic pepper seasoning; 1 (1 ounce) envelope taco seasoning mix; 1 teaspoon red hot sauce; 1 teaspoon chili powder; 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; 3 tablespoons olive oil

Kosten $30, sparen $20

Quelle: Recommended by CookPal

315 Min
16 Portionen
$30

Baja Pot Roast

Kosten $30, sparen $20

Quelle: Recommended by CookPal

315 Min
16 Portionen
$30

ZUTATEN

Meat
- 1 (4 pound) boneless beef chuck roast
Seasoning
- Sea salt to taste
- Ground black pepper to taste
- 1 tablespoon garlic pepper seasoning
- 1 (1 ounce) envelope taco seasoning mix
- 1 teaspoon red hot sauce
- 1 teaspoon chili powder
Vegetables
- 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
Oil
- 3 tablespoons olive oil

SCHRITTE

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.

NÄHRSTOFFE

Pro 1 Portion

🔥

251

Kalorien

14
Protein
12
Kohlenhydrate
15
Fette

💡 Serve with warm tortillas and a dollop of sour cream for a complete meal.This dish can be stored in the fridge for up to 4 days; reheat gently to prevent dryness.Use leftovers as filling for tacos or burritos for a quick next-day meal.