A Mexican Pot Roast is the type of recipe I love. Everything is cooked in one pot or slow cooker and I can do what I want while it cooks. 8 hours later, I have a lovely tasty beef with the beef incredibly tender. Serve as a main dish with rice for a filling meal.
Mexican Pot Roast
A gorgeous kick of Mexican chilli roast. Easy to prepare in the morning and ready for dinner with the slow cooker.
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Servings: 6 people
Calories: 127kcal
Ingredients
- 5 lbs beef pot roast
- 1 cup mushrooms sliced
- 2 tbsp olive oil
- 1 medium onion chopped
- 4 cloves garlic peel/chop
- 1 cup dry red wine or white wine
- 2 cups tomatoes chopped
- 2 leaves bay laurel
- 2 tbsp chili powder
- 1 tsp dried thyme
- 1 pinch salt to taste
- 1 pinch pepper to taste
Instructions
- Heat the oil in a skillet over high heat.2 tbsp olive oil
- Season the roast with salt and pepper and brown on all sides in the oil.5 lbs beef pot roast, 1 pinch salt, 1 pinch pepper
- Place remaining ingredients in the slow cooker and stir to combine.1 cup mushrooms, 1 medium onion, 4 cloves garlic, 1 cup dry red wine, 2 cups tomatoes, 2 leaves bay, 2 tbsp chili powder, 1 tsp dried thyme
- Add the meat and cook on low for 8 to 10 hours.
Notes
Hint: Brown the meat in a pan before adding to the slow cooker,
Nutrition
Calories: 127kcal | Carbohydrates: 8g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 7mg | Sodium: 193mg | Potassium: 289mg | Fiber: 3g | Sugar: 3g