Jalapeno Pot Roast Recipes

SLOW COOKER JALAPENO BEEF

Slow Cooker Jalapeno Beef image

Tender and flavorful shredded beef with peppers and onions, all cooked low and slow in the crockpot.

Provided by Rachel Farnsworth

Time 8h5m

Number Of Ingredients 8

Ingredients

2 pounds beef chuck roast
1/2 cup beef broth
1/2 cup Worcestershire sauce
1 teaspoon salt
1/2 teaspoon black pepper
1 yellow onion (sliced)
4 jalapenos (sliced)
1 12 oz. jar roasted red bell peppers, drained and roughly chopped

Steps:

Place chuck roast into the bottom of a 5 to 7 quart slow cooker.
Pour beef broth and Worcestershire sauce over roast. Season with salt and pepper.
Top roast with sliced onions, sliced jalapenos, and roasted red bell peppers.
Cook on low for 8 hours, or 6 hours on high

Nutrition Facts : Calories 319 kcal, Carbohydrate 10 g, Protein 30 g, Fat 17 g, SaturatedFat 7 g, Cholesterol 104 mg, Sodium 812 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving

JALAPENO POT ROAST

Jalapeno Pot Roast image

This is a favorite in my family. The jalapenos add a good flavor to the meat and it's not hot at all. Just throw it in the crockpot,go out to play and when you come home fix a couple of quick side dishes ( we have mashed potatoes and green beans) and you are ready to eat. Enjoy :-) Hint: Drain the onions from the crockpot to eat with the roast. Also thicken up the juices from the roast with a little cornstarch to make a gravy for your roast and potatoes. I found this recipe on a slow cooker website.

Provided by 1 Cookin Texan 1954

Categories Roast Beef

Time 10h15m

Yield 6-8 serving(s)

Number Of Ingredients 7

Ingredients

1 (2 1/2 lb) pot roast (chuck shoulder roast is the best)
1 (4 ounce) can jalapeno peppers, with liquid (I use sliced)
1 large onion, quatered and thickly sliced
2 cloves garlic, thinly sliced
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons cider vinegar

Steps:

Place the meat in the crockpot.
Add remaining ingredients.
Cover and cook on low 10 to 12 hours.

Nutrition Facts : Calories 482.2, Fat 34.9, SaturatedFat 14.1, Cholesterol 128.5, Sodium 403.6, Carbohydrate 4.1, Fiber 0.9, Sugar 1.8, Protein 35.6

SLOW COOKER JALAPEñO POT ROAST

Slow Cooker Jalapeño Pot Roast image

Try this flavorful pot roast with jalapeno peppers for tacos or over rice. Use a bottom round or chuck shoulder roast for this slow cooker recipe.

Provided by Diana Rattray

Categories Entree Dinner

Time 8h10m

Yield 8

Number Of Ingredients 7

Ingredients

1 pot roast, about 2 1/2 to 3 1/2 pounds, chuck shoulder or bottom round
1 can jalapeno peppers with liquid
1 large onion, quartered and thickly sliced
2 cloves garlic, thinly sliced)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons cider vinegar

Steps:

Gather the ingredients.
Place meat in slow cooker or crock pot. Add peppers, onion, garlic, salt, black pepper, and vinegar.
Cover and cook beef on low 8 to 10 hours or until it is very tender.
Remove beef to a platter and shred for sandwiches, tortillas, or served with rice or potatoes.

Nutrition Facts : Calories 609 kcal, Carbohydrate 2 g, Cholesterol 238 mg, Fiber 0 g, Protein 60 g, SaturatedFat 15 g, Sodium 257 mg, Sugar 1 g, Fat 38 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g

CROCKIN' GOOD SHREDDED JALAPENO BEEF ROAST

Crockin' Good Shredded Jalapeno Beef Roast image

Don't let the jalapeno scare you, it's not hot, maybe just a little spicy but its a mild heat. So much you can do with this shredded meat! Use in a salad, fold up in a warm tortilla, make taco's, burrito's, enchiladas or make a gravy and serve over rice or mashed taters! Make several different meals during the week and no one...

Provided by Diane Atherton

Categories Roasts

Time 8h5m

Number Of Ingredients 10

Ingredients

1 3-lb chuck roast (mine was 3.11 lbs)
3 tsp minced garlic (i used the jarred garlic)
1 medium onion, sliced thin
3 Tbsp chili powder
2 tsp cumin
1 tsp dried oregano, mexican variety preferrably
salt and pepper to taste
1 (4-oz) can diced jalapeno peppers, with juice
1 (14.4-oz) can diced tomatoes
2 c beef broth

Steps:

1. Place roast in bottom of slow cooker. Add garlic, onion and spices to top of roast.
2. Pour peppers and tomatoes on top of spices and then pour broth over tomatoes.
3. Set on low and slow cook for 8 hours.
4. Allow roast to cool to lukewarm about 20 minutes. Transfer to a cutting board and shredd using 2 forks.
5. Fold up in a soft tortilla, use in tacos, burrito's, enchiladas, beef sammies, salads, or, make a gravy and serve over rice, pasta or potatoes.
6. A nice breakfast dish. Creamy Cheesy grits, shredded roast, fried egg, crumbled bacon and leftover sauce from this wonderful recipe: https://www.justapinch.com/recipes/main-course/other-main-course/mr-petes-southern-shrimp-and-cheesy-grits.html Recipe for grits also in same link
7. Serve over rice topped with a mushroom gravy. I added sauteed onions and peppers to the shredded meat and heated in skillet over medium heat until good and warm. I made gravy using McCormicks "Au Jus Gravy" mix, adding 3 talblespoon all-purpose flour to mix and 3 cups of water (directions on back of mix).

BAJA POT ROAST

Baja Pot Roast image

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.

Provided by Charlize Jamieson

Categories Main Dish Recipes Beef Pot Roast Recipes

Time 5h25m

Yield 16

Number Of Ingredients 12

Ingredients

1 (4 pound) boneless beef chuck roast
sea salt and ground black pepper to taste
3 tablespoons olive oil
1 (24 ounce) bag baby potatoes
2 cups baby carrots
1 ½ cups pico de gallo
1 cup canned diced green chiles, drained
½ cup chopped jalapeno peppers
1 (1 ounce) envelope taco seasoning mix
1 tablespoon garlic pepper seasoning
1 teaspoon red hot sauce
1 teaspoon chili powder

Steps:

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.
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 : Calories 250.6 calories, Carbohydrate 11.6 g, Cholesterol 51.7 mg, Fat 15.4 g, Fiber 1.7 g, Protein 14.3 g, SaturatedFat 5.5 g, Sodium 498.7 mg, Sugar 2.7 g

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