Mexican Pot Roast

Mexican Pot Roast

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This is the starter dinner of a few great recipes to come.  Enjoy the use of your slow cooker and look forward to a really tender pot roast tonight.  Next up: Tostadas and Beef Posole Stew.

Prep 10 min Cook 4 hours Makes 7+ servings

Ingredients

2-3 lb pot roast (chuck or brisket)

1- 28oz can of plum tomatoes

salt and pepper

6 Tbs of chili powder

2 Tbs of paprika

2 Tbs of cumin

1 Tbs of garlic powder

Serrano peppers (optional)

1 bay leaf

1 cup of chicken broth

Season the pot roast and brown it over high heat, 3 minutes per side.  Place in slow cooker.

Add tomatoes, chili powder, paprika, cumin, garlic powder and peppers.  Throw in one bay leaf and then pour chicken broth over the top.  Cover and cook in a slow cooker for 4 hours.