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Category: Dinner
Crockpot Mexican Pot Roast - TastyPlanner.com
Chef: Magnoliasouth
This is a spicy and absolutely delicious recipe. If you only use 1-2 tsp. of the chipotle peppers, it’s mild. The more you add though, the spicier it gets. The meat always comes out so tender and I just cannot stress enough how good this is.
Ingredients
1/2 lb. boneless beef chuck pot roast, trimmed of fat and cut to fit slow cooker
15 oz. can chili beans with chili gravy, undrained
11 oz. can corn
10 oz. can chopped or diced tomatoes and green chile peppers, undrained
2 tsp. canned chipotle chile peppers in adobo sauce, finely chopped for mild flavor (to make it VERY spicy you can add a whole 11 oz. can of chipotle chile peppers)
Instructions
Place meat in the slow cooker.
In a medium bowl combine beans, corn, tomatoes and chipotle peppers.
Pour bean mixture over the meat.
Cover and cook on high 5-6 hours OR low 10-12 hours.
When done, take the meat out, slice it up then stir it back in.
TIP: I serve it over rice.
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Community activity
- Times saved to recipe box: 54
- Times Recommended: 0
- Times added to planner: 13
Recipe Comments
I’m a little confused because the peppers in adobo are listed twice, in different amounts. It seems a broad range—2 tsp to 11 oz!
Looking forward to trying your recipe.
@Fireflyfaster: Thanks so much for your quick comment!
As I mentioned in the about section it says that the more you add the spicier it gets. My husband likes the whole can but it’s darn hot!
However I see that I failed to edit the ingredients properly, so I can see how it’s confusing. I’ll fix that and thanks for pointing it out. :)
