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

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

250.6 calories; 14.3 g protein; 11.6 g carbohydrates; 51.7 mg cholesterol; 498.7 mg sodium. Full Nutrition

Reviews (21)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/16/2019
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 garlic. Don’t be afraid of the 1/2 of jalapeños. The recipe is spicy, but not overwhelmingly so. 5 hours was not long enough though. I would either start at high then switch to low or cook on low for 7-8 hours. A definite keeper! Read More
(11)

Most helpful critical review

Rating: 2 stars
04/22/2019
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. Read More
(6)
24 Ratings
  • 5 star values: 15
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
03/16/2019
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 garlic. Don’t be afraid of the 1/2 of jalapeños. The recipe is spicy, but not overwhelmingly so. 5 hours was not long enough though. I would either start at high then switch to low or cook on low for 7-8 hours. A definite keeper! Read More
(11)
Rating: 5 stars
03/16/2019
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 garlic. Don’t be afraid of the 1/2 of jalapeños. The recipe is spicy, but not overwhelmingly so. 5 hours was not long enough though. I would either start at high then switch to low or cook on low for 7-8 hours. A definite keeper! Read More
(11)
Rating: 2 stars
04/22/2019
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. Read More
(6)
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Rating: 5 stars
03/19/2019
I made the roast exactly following the recipe and we loved it! Read More
(6)
Rating: 5 stars
03/20/2020
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. Read More
(1)
Rating: 5 stars
04/13/2020
The big spicy flavors of this recipe masked the freezer taste of a pot roast that had been in the freezer 3 years ! Read More
(1)
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Rating: 5 stars
03/21/2020
Different from your normal pot roast recipe but the roast was flavorful and the leftovers made terrific fajitas!!! Read More
(1)
Rating: 1 stars
03/23/2020
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. Read More
Rating: 5 stars
03/26/2020
Delicious! This will definitely enter the rotation. Like others said, 5 hours isn't enough. More like 7-8. Read More
Rating: 5 stars
03/21/2020
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. Read More