For a richer flavor, consider adding a can of diced tomatoes or a cup of beef broth to the slow cooker. Adjust the amount of jalapeño peppers to your preferred level of spiciness. Removing the seeds will reduce the heat. Serve the Baja Pot Roast as-is in bowls, or shred the beef and serve it in tacos or burritos with your favorite toppings like sour cream, guacamole, and shredded cheese. Leftovers are excellent! Store in an airtight container in the refrigerator for up to 3 days.
Baja Pot Roast
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PREP TIME10 mins
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COOK TIME5 hrs 15 mins
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TOTAL TIME5 hrs 25 mins
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SERVING16 People
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VIEWS75
Escape the ordinary with this vibrant Baja Pot Roast! A symphony of Southwestern flavors transforms a humble chuck roast into a fiesta on a plate. Imagine tender, spice-infused beef, mingling with sweet carrots, creamy potatoes, fiery jalapeños, and the bright freshness of pico de gallo. Prepare for an explosion of taste that will transport your senses south of the border!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate12 g
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Cholesterol52 mg
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Fiber2 g
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Protein14 g
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Saturated Fat6 g
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Sodium499 mg
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Sugar3 g
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Fat15 g
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Unsaturated Fat0 g
Follow The Directions
01
StepSeason the chuck roast generously with sea salt and black pepper on all sides. (5 minutes)
02
StepHeat the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. (2 minutes)
03
StepSear the roast on all sides until deeply browned, creating a rich crust. This step is crucial for developing flavor. (10-15 minutes)
04
StepTransfer the seared roast to a slow cooker or a Dutch oven. (2 minutes)
05
StepArrange the baby potatoes, baby carrots, pico de gallo, green chiles, and jalapeño peppers around the roast. (5 minutes)
06
StepSprinkle the taco seasoning, garlic pepper seasoning, hot sauce, and chili powder evenly over the roast and vegetables. (2 minutes)
07
StepCover the slow cooker and cook on low heat for 8-10 hours, or until the roast is fork-tender and easily shreds. Alternatively, if using a Dutch oven, cover and bake in a preheated oven at 325°F (160°C) for 3-4 hours, or until the roast is tender. (480-600 minutes)
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RECIPE REVIEWS
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Please Rate
Lane Goodwin
May 31, 2025So much better than traditional pot roast! The spice is perfect.
Arthur Deckow
Apr 26, 2025I used poblano peppers instead of jalapenos and it was a nice mild heat.
Nya Johnson
Apr 16, 2025I added a can of diced tomatoes and it was delicious!
Vergie Pollich
Mar 18, 2025My family devoured this! It's definitely going into our regular rotation.
Camren Brakus
Jan 3, 2025Easy to follow and the results were fantastic. Thanks for sharing!
Amanda Cremin
Oct 5, 2024This recipe is amazing! The flavors are so vibrant and the roast is incredibly tender.
Tyrique Huels
Sep 2, 2024I made this for a party and everyone raved about it!