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Baja Pot Roast

Rated as 4 out of 5 Stars
2

"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."
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Ingredients

5 h 25 m servings 251
Original recipe yields 16 servings

Directions

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  1. 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.
  2. 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


Per Serving: 251 calories; 15.4 11.6 14.3 52 499 Full nutrition

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Reviews

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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. ...

I made the roast exactly following the recipe and we loved it!

Delicious and different pot roast. With the exception of the garlic pepper (couldn’t find it), I made this exactly as written. I substituted a tablespoon of coarse ground pepper and 1 t. minced...