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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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Course:
Main Dish
Cuisine:
Mexican
Keyword:
Alcohol, Beef, Chili, Chillies, Vegetables
Prep Time:
10
minutes
minutes
Cook Time:
8
hours
hours
Total Time:
8
hours
hours
10
minutes
minutes
Servings:
6
people
Calories:
127
kcal
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Ingredients
Metric
Imperial
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:
127
kcal
|
Carbohydrates:
8
g
|
Protein:
5
g
|
Fat:
6
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Cholesterol:
7
mg
|
Sodium:
193
mg
|
Potassium:
289
mg
|
Fiber:
3
g
|
Sugar:
3
g