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Slow Cooker Mexican Roast
Source: dLife

Chuck roast slow-cooked in spicy, zesty seasonings.

Prep Time: 30 minutes
Cook Time: 10 hours
Difficulty: Easy

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 299.4
Total Carbs 3.2 g
Dietary Fiber 0.5 g
Sugars 1.8 g
Total Fat 14.3 g
Saturated Fat 5.0 g
Unsaturated Fat 0.9 g
Potassium 677.0 mg
Protein 36.7 g
Sodium 285.2 mg
Dietary Exchanges
1/2 Fat , 1/2 Vegetables , 5 Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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4 lb  beef chuck pot roast
1 cup  tap water
0 1/2 tsp  tabasco sauce
2 each  serrano chili peppers
2 each  medium garlic cloves
12 each  cilantro sprigs
1 tsp  sea salt
1 tsp  black pepper
2 tbsp  olive oil
1 each  large onion
1 each  chopped green bell peppers
1 tsp  chili powder
3 tbsp  chili sauce
  1. Trim excess fat from roast, and season with salt and pepper. Spread olive oil over meat.
  2. Place meat in hot skillet, and brown meat quickly on all sides.
  3. Place 1/2 of onions, green pepper, and serrano peppers in bottom of slow cooker.
  4. Transfer roast to slow cooker, and sprinkle remaining onion, green pepper, serrano pepper, and garlic and chili powder over meat.
  5. Pour chili sauce over meat. Add enough water to just come up to bottom of roast. Add hot sauce, to taste.
  6. Cover, and cook on low for 6 to 8 hours, checking to make sure there is always small amount of liquid in bottom.
  7. If meat needs further cooking, turn slow cooker to high and cook for another hour or until the meat reaches desired tenderness.
  8. Serve garnished with cilantro.

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