Monday, August 24, 2009

Mexican Pot Roast

4 lbs. lean, boneless chuck pot roast
2 TBSP olive oil
1 can (14-1/2 oz.) whole tomatoes
1 can (3 oz.) chopped green chilies
3 TBSP dry taco seasoning mix
1 TBSP dry beef or chicken bouillon
1 tsp. sugar1 tsp. onion powder
1 tsp garlic powder

Brown pot roast in olive oil in a Dutch oven. Combine tomatoes, green chilies, taco mix, bouillon, sugar, onion powder and garlic powder. Pour mixture over top of pot roast. Cover and simmer on low heat for 3-1/2 to 4 hours or until roast is tender. Carve into slices. Serve with noodles or rice. Yield: approximately 8 servings.

Submitted to:
Recipe Swap
Food On Friday
Friday Feasts
Foodie Friday
Fridays Family Recipe
5 Dollar Dinner Challenge
Ultimate Recipe Swap
Slow Cooking Thursday
Crock Pot Wednesday


  1. Jennie, I am so excited to prepare this pot roast. The mexican feature brings back memories of our time lived in Arizona.

  2. We just bought a pot roast on sale yesterday at Kroger--now I know exactly how I can fix it for a little more pizzazz that usual!

  3. This has real possibilities once the weather here breaks. I'll bet it's delicious.

  4. I made this on Monday and it was fantastic. I made it in the crockpot and posted my modifications. Thanks for sharing.

  5. What a GREAT!!! way to make a pot roast. THANKS!!! for the WONDERFUL!!! recipe.
    I have become a follower of you blog, I love the songs you have playing. My favorite is Will You Love Jesus. What a beautiful song. I could stay listen all day.
    Come by and visit my blog and maybe do the same.
    THANKS!!! Geri


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