Rating: 4.5 stars
24 Ratings
  • 5 star values: 15
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1

This isn't Grandma's traditional pot roast. My Baja pot roast is a kicked-up combination of spicy chuck roast, potatoes, and baby carrots with pico de gallo, jalapeno, green chiles, and Southwestern spices that explode together with every bite. Serve as-is or with tortillas and sour cream.

Recipe Summary

cook:
5 hrs 15 mins
total:
5 hrs 25 mins
prep:
10 mins
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

251 calories; protein 14.3g; carbohydrates 11.6g; fat 15.4g; cholesterol 51.7mg; sodium 498.7mg. Full Nutrition
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