SPICY POT ROAST CROCK POT RECIPES

Name: Spicy Shredded Mexi Beef Roast (Crock Pot)
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 10 min
Yield: 6-8 serving(s)
Ingredients: 1 (2 1/2 lb) boneless beef chuck roast (can use a 3-pound roast); 1 (14 ounce) can chopped diced tomatoes, with juice; 1 cup spicy salsa; 1 (4 ounce) can diced jalapeno chiles, drained; 1 large onion, chopped; 2 tablespoons minced fresh garlic; 3 tablespoons chili powder; 1 tablespoon honey; 2 teaspoons salt; 1 1/2 teaspoons cumin; 2 cups beef broth; black pepper

SPICY SHREDDED MEXI BEEF ROAST (CROCK POT) RECIPE - FOOD.COM

Spicy Shredded Mexi Beef Roast (Crock Pot) Recipe - Food.com image

This is best served in a crusty roll topped with red onion, sliced tomatoes and sour cream! The spicy salsa can be substituted with 1 7-ounce can chipotle sauce if desired. The chipotle sauce and jalapeno chilies can be found in your Mexican section of any major grocery store. Adjust all amounts to taste, I have made this in the past, it is very good!

Total Time 8 hours 10 minutes

Prep Time 10 minutes

Cook Time 8 hours

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

1 (2 1/2 lb) boneless beef chuck roast (can use a 3-pound roast)
1 (14 ounce) can chopped diced tomatoes, with juice
1 cup spicy salsa
1 (4 ounce) can diced jalapeno chiles, drained
1 large onion, chopped
2 tablespoons minced fresh garlic
3 tablespoons chili powder
1 tablespoon honey
2 teaspoons salt
1 1/2 teaspoons cumin
2 cups beef broth
black pepper

Steps:

Place beef roast in a 5-quart crock pot.
Add in diced tomatoes with juice, spicy salsa (or chipotle sauce if using) jalapeno chilies, onion, garlic, chili powder, honey, salt and cumin.
Pour in the beef broth; mix with a wooden spoon to combine and season with black pepper.
Cover and cook on LOW until beef is tender when pierced with a fork (about 8-10 hours, cooking time will vary slightly depending on the size of your roast).
If desired remove the lid and turn to HIGH for the last 30 minutes to allow the sauce to reduce and thicken.
Season sauce with more salt if desired.
Transfer the roast to a cutting board or large platter.
Shred the meat using two heavy forks.
Return the shredded meat to the slow cooker; cover and allow to warm.
Serve in crusty buns.

Nutrition Facts : Calories 337.6, FatContent 12.7, SaturatedFatContent 5.4, CholesterolContent 124.7, SodiumContent 1556.9, CarbohydrateContent 15.6, FiberContent 4, SugarContent 8.1, ProteinContent 43.4

SPICE-BRAISED POT ROAST RECIPE: HOW TO MAKE IT

Spice-Braised Pot Roast Recipe: How to Make It image

Just pour these ingredients over your pot roast and let the slow cooker do the work. Herbs and spices give the beef an excellent taste. I often serve this roast over noodles or with mashed potatoes, using the juices as a gravy. —Loren Martin, Big Cabin, Oklahoma

Provided by Taste of Home

Categories Dinner

Total Time 07 hours 15 minutes

Prep Time 15 minutes

Cook Time 07 hours 00 minutes

Yield 8 servings.

Number Of Ingredients 19

Ingredients

1 boneless beef chuck roast (2-1/2 pounds)
1 can (14-1/2 ounces) diced tomatoes, undrained
1 medium onion, chopped
1/4 cup white vinegar
3 tablespoons tomato puree
1 tablespoon poppy seeds
1 bay leaf
2-1/4 teaspoons sugar
2 teaspoons Dijon mustard
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon lemon juice
1/4 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon ground cloves
Hot cooked egg noodles

Steps:

Place roast in a 5-qt. slow cooker. Mix all remaining ingredients except noodles; pour over roast. Cook, covered, on low until meat is tender, 7-9 hours.,    Discard bay leaf. If desired, skim fat and thicken cooking juices. Serve pot roast with noodles and juices.

Nutrition Facts : Calories 276 calories, FatContent 14g fat (5g saturated fat), CholesterolContent 92mg cholesterol, SodiumContent 305mg sodium, CarbohydrateContent 7g carbohydrate (4g sugars, FiberContent 2g fiber), ProteinContent 29g protein. Diabetic Exchanges 4 lean meat

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SPICY SHREDDED MEXI BEEF ROAST (CROCK POT) RECIPE - FOOD.COM

This is best served in a crusty roll topped with red onion, sliced tomatoes and sour cream! The spicy salsa can be substituted with 1 7-ounce can chipotle sauce if desired. The chipotle sauce and jalapeno chilies can be found in your Mexican section of any major grocery store. Adjust all amounts to taste, I have made this in the past, it is *very* good!
From food.com
Reviews 5.0
Total Time 8 hours 10 minutes
Calories 337.6 per serving

Serve in crusty buns.

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SPICE-BRAISED POT ROAST RECIPE: HOW TO MAKE IT

Just pour these ingredients over your pot roast and let the slow cooker do the work. Herbs and spices give the beef an excellent taste. I often serve this roast over noodles or with mashed potatoes, using the juices as a gravy. —Loren Martin, Big Cabin, Oklahoma
From tasteofhome.com
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Category Dinner
Calories 276 calories per serving

Place roast in a 5-qt. slow cooker. Mix all remaining ingredients except noodles; pour over roast. Cook, covered, on low until meat is tender, 7-9 hours.,    Discard bay leaf. If desired, skim fat and thicken cooking juices. Serve pot roast with noodles and juices.

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