Mexican Pot Roast
Author: Anita
Prep time: 20 mins
Cook time: 8 hours
Total time: 8 hours 20 mins
  • 1 tbsp olive oil
  • 1 (2½ pound) beef chuck roast, trimmed
  • ½ tsp salt
  • ½ tsp ground black pepper
  • 1 cup chopped onion
  • ⅔ cup diced green chile
  • 2 tbsp hot sauce
  • 3 tbsp taco seasoning
  • ½ tsp chili powder
  • 1 tsp cayenne pepper
  • 1 teaspoon garlic powder
  1. Heat olive oil in a large skillet over medium-high heat. Season beef chuck roast with salt and pepper.
  2. Sear roast in hot oil until browned entirely, about 2 to 3 minutes per side; transfer browned roast to a slow cooker.
  3. Sprinkle onion, green chiles, hot sauce, taco seasoning, chili powder, cayenne pepper, and garlic powder over the roast.
  4. Cook on low until meat is fall-apart tender, 8 to 10 hours.
* I used Chamula hot sauce (similar to Chalula), but most hot sauces will do, just adjust for varying heat
* I also used hot Sandia green chiles and hot Chimayo chile powder. You may need to increase the hot sauce if using mild chiles and mild chile powder.
* I used the Cuisinart 3-in-1 multicooker and seared the meat in the cooker. You can either place the inside pot on the stove or set the cooker settings to high heat. Fabulous! You don't need to use a separate skillet to brown the meat.
Recipe by Denver Green Chili at