Best 7 Jalapeno Pot Roast Recipes
Indulge in the tantalizing flavors of a classic pot roast elevated with a spicy kick. This mouthwatering dish combines tender chuck roast, a medley of colorful vegetables, and the fiery heat of jalapeños.
Our featured recipe, "Jalapeño Pot Roast," takes center stage, showcasing a succulent chuck roast braised to perfection in a savory broth infused with the bold flavors of roasted jalapeños and aromatic spices. The result is a fall-apart tender roast that melts in your mouth, complemented by a rich and flavorful gravy.
For those seeking a more traditional approach, we also present the "Classic Pot Roast" recipe, a comforting dish that captures the essence of home cooking. This recipe highlights the natural flavors of beef chuck roast, slow-cooked with carrots, celery, onions, and a blend of herbs and spices. The result is a tender and juicy roast with a rich and flavorful gravy that evokes memories of family gatherings around the dinner table.
In addition, we offer two variations of the classic pot roast recipe: the "Crock Pot Pot Roast" and the "Instant Pot Pot Roast." These recipes cater to busy individuals and those seeking convenience, allowing you to create a flavorful and tender pot roast with minimal effort.
Whether you prefer the traditional approach or crave a spicy twist, our selection of pot roast recipes has something to satisfy every palate. So, gather your ingredients, prepare your cooking pot, and embark on a culinary journey that will leave you craving more.
PORK ROAST WITH ROASTED JALAPEñO GRAVY
Eddie Hernandez, who runs Taqueria del Sol, a string of easygoing Mexican restaurants in Georgia and Tennessee, considers himself a born-again Southern boy whose food reflects a mash-up of the two cultures. He grew up in a working-class neighborhood in Monterrey, Mexico, where a pork roast like this would have never made it onto the table. But he came to love the roast's role in a traditional Southern Sunday supper, and decided to give it his own Mexican twist. It has become one of the most popular specials at his restaurants. The granulated garlic and onion are essential to the flavor. The roast cooks fast in a hot oven that crisps the fat. The residual oven heat roasts the jalapeños while the meat rests. Once you make the roux, the rich gravy for the dish comes together quickly.
Provided by Kim Severson
Categories dinner, meat, main course
Time 1h15m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat oven to 475 degrees. Mix together salt, pepper, granulated garlic and onion. Place the pork on a rack set in a roasting pan and sprinkle the roast with the spice mixture, rubbing it lightly so it adheres to the meat.
- Roast for 30 to 40 minutes or until the pork reaches an internal temperature of 145 degrees. If the fat begins to get too dark, tent with foil.
- While the roast is cooking, make a roux for the gravy by melting the butter in a small saucepan set over medium heat. Add the flour all at once and whisk vigorously until smooth. When the mixture thins and starts to bubble, reduce the heat to low. Cook for 1 to 2 minutes, whisking slowly, until the mixture smells nutty and toasty and is still light colored. Cook for 2 more minutes, stirring occasionally, then set aside and let cool.
- When the roast is done, cover and let it rest for at least 10 minutes. Reduce the oven to 450 degrees. Place the jalapeños in a small pan, brush with oil and roast for 6 minutes, or until soft. Remove the stems and some or all of the seeds and membranes, depending on how hot the peppers are and how hot you want the gravy. Dice the jalapeños.
- Place the half-and-half, stock, salt and jalapeños in a medium saucepan and bring to a boil. Quickly reduce heat to medium. Cook for about 5 minutes, stirring occasionally, until slightly reduced. Stir in 4 tablespoons of the roux and simmer for 2 to 3 minutes, whisking continually, until the sauce is thickened and bubbly. Stir in a little more roux if needed to reach the desired thickness and, if desired, any accumulated juices from the roast. Slice the roast, cover in gravy and serve.
Nutrition Facts : @context http, Calories 376, UnsaturatedFat 7 grams, Carbohydrate 8 grams, Fat 22 grams, Fiber 1 gram, Protein 36 grams, SaturatedFat 7 grams, Sodium 612 milligrams, Sugar 2 grams, TransFat 0 grams
BAJA POT ROAST
This isn't Grandma's traditional pot roast. My Baja pot roast is a kicked-up combination of spicy chuck roast, potatoes, and baby carrots with pico de gallo, jalapeno, green chiles, and Southwestern spices that explode together with every bite. Serve as-is or with tortillas and sour cream.
Provided by Charlize Jamieson
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 5h25m
Yield 16
Number Of Ingredients 12
Steps:
- Season chuck roast with salt and pepper on all sides. Heat olive oil in a large skillet over medium heat. Add roast and cook until browned, 3 to 5 minutes per side. Transfer to the slow cooker; set on Low.
- Arrange potatoes, carrots, pico de gallo, green chiles, and jalapeno peppers around the roast. Sprinkle in taco seasoning, garlic pepper, hot sauce, and chili powder. Cover and cook until roast is fall-apart tender, about 5 hours.
Nutrition Facts : Calories 250.6 calories, Carbohydrate 11.6 g, Cholesterol 51.7 mg, Fat 15.4 g, Fiber 1.7 g, Protein 14.3 g, SaturatedFat 5.5 g, Sodium 498.7 mg, Sugar 2.7 g
CROCKIN' GOOD SHREDDED JALAPENO BEEF ROAST
Don't let the jalapeno scare you, it's not hot, maybe just a little spicy but its a mild heat. So much you can do with this shredded meat! Use in a salad, fold up in a warm tortilla, make taco's, burrito's, enchiladas or make a gravy and serve over rice or mashed taters! Make several different meals during the week and no one...
Provided by Diane Atherton
Categories Roasts
Time 8h5m
Number Of Ingredients 10
Steps:
- 1. Place roast in bottom of slow cooker. Add garlic, onion and spices to top of roast.
- 2. Pour peppers and tomatoes on top of spices and then pour broth over tomatoes.
- 3. Set on low and slow cook for 8 hours.
- 4. Allow roast to cool to lukewarm about 20 minutes. Transfer to a cutting board and shredd using 2 forks.
- 5. Fold up in a soft tortilla, use in tacos, burrito's, enchiladas, beef sammies, salads, or, make a gravy and serve over rice, pasta or potatoes.
- 6. A nice breakfast dish. Creamy Cheesy grits, shredded roast, fried egg, crumbled bacon and leftover sauce from this wonderful recipe: https://www.justapinch.com/recipes/main-course/other-main-course/mr-petes-southern-shrimp-and-cheesy-grits.html Recipe for grits also in same link
- 7. Serve over rice topped with a mushroom gravy. I added sauteed onions and peppers to the shredded meat and heated in skillet over medium heat until good and warm. I made gravy using McCormicks "Au Jus Gravy" mix, adding 3 talblespoon all-purpose flour to mix and 3 cups of water (directions on back of mix).
SLOW COOKER JALAPENO BEEF
Tender and flavorful shredded beef with peppers and onions, all cooked low and slow in the crockpot.
Provided by Rachel Farnsworth
Categories Slow Cooker
Time 8h5m
Number Of Ingredients 8
Steps:
- Place chuck roast into the bottom of a 5 to 7 quart slow cooker.
- Pour beef broth and Worcestershire sauce over roast. Season with salt and pepper.
- Top roast with sliced onions, sliced jalapenos, and roasted red bell peppers.
- Cook on low for 8 hours, or 6 hours on high
Nutrition Facts : Calories 319 kcal, Carbohydrate 10 g, Protein 30 g, Fat 17 g, SaturatedFat 7 g, Cholesterol 104 mg, Sodium 812 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
SLOW COOKER JALAPEñO POT ROAST
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Steps:
- Gather the ingredients.
- Place meat in slow cooker or crock pot. Add peppers, onion, garlic, salt, black pepper, and vinegar.
- Cover and cook beef on low 8 to 10 hours or until it is very tender.
- Remove beef to a platter and shred for sandwiches, tortillas, or served with rice or potatoes.
Nutrition Facts : Calories 609 kcal, Carbohydrate 2 g, Cholesterol 238 mg, Fiber 0 g, Protein 60 g, SaturatedFat 15 g, Sodium 257 mg, Sugar 1 g, Fat 38 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g
ROASTED JALAPENO POPPERS
Provided by Rachael Ray : Food Network
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F.
- Cut 1/3 of each pepper off lengthwise and scoop out the seeds. Place on a baking sheet. If peppers do not sit flat on the baking sheet, slice a thin piece off the bottom of the pepper so it will not roll around.
- Mash the feta, cream cheese, shredded cheese, cilantro, and onion together and stuff the peppers with the mixture. Roast for 15 to 18 minutes, or until the peppers are tender and the cheese is brown at the edges and bubbly.
JALAPENO POT ROAST
This is a favorite in my family. The jalapenos add a good flavor to the meat and it's not hot at all. Just throw it in the crockpot,go out to play and when you come home fix a couple of quick side dishes ( we have mashed potatoes and green beans) and you are ready to eat. Enjoy :-) Hint: Drain the onions from the crockpot to eat with the roast. Also thicken up the juices from the roast with a little cornstarch to make a gravy for your roast and potatoes. I found this recipe on a slow cooker website.
Provided by 1 Cookin Texan 1954
Categories Roast Beef
Time 10h15m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Place the meat in the crockpot.
- Add remaining ingredients.
- Cover and cook on low 10 to 12 hours.
Nutrition Facts : Calories 482.2, Fat 34.9, SaturatedFat 14.1, Cholesterol 128.5, Sodium 403.6, Carbohydrate 4.1, Fiber 0.9, Sugar 1.8, Protein 35.6
Tips:
- Choose the right cut of beef: Chuck roast, shoulder roast, or rump roast are all good options for pot roast. These cuts are tough, but they become tender when cooked slowly in liquid.
- Brown the beef before cooking: Browning the beef adds flavor and helps to develop a rich gravy.
- Use a flavorful liquid: Beef broth, chicken broth, or even water can be used as the cooking liquid. Add some herbs, spices, and vegetables to the liquid for extra flavor.
- Cook the pot roast slowly: The key to a tender pot roast is to cook it slowly. Cook the roast for at least 8 hours, or until it is fall-apart tender.
- Add vegetables and other ingredients: Vegetables such as carrots, potatoes, and onions are classic additions to pot roast. You can also add other ingredients such as mushrooms, tomatoes, or barley.
- Thicken the gravy: Once the pot roast is cooked, you can thicken the gravy by adding a cornstarch slurry or by reducing the cooking liquid.
Conclusion:
Jalapeno pot roast is a delicious and easy-to-make meal that is perfect for a family dinner. The combination of tender beef, flavorful gravy, and spicy jalapenos is sure to please everyone. With a little planning and effort, you can make a pot roast that is sure to impress your friends and family.
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