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Mexican Pot Roast with Sweet Potatoes

Posted by on November 21, 2013

Read the story behind this spicy Mexican Pot Roast! Click here for the Story – The Dish Behind the Dish!


5 lb. chuck roast

Olive Oil

2 tsp. salt

2 tsp. pepper

1 tblspn. flour

1 large sweet onion, cut into rings

2 small cans green chilis

6 oz. bottled hot sauce

2 pkgs. taco seasoning

1 tsp. chili powder

1 tsp. cayenne pepper

1 tsp. garlic powder

Preheat your oven to 325 degrees. Begin by coating the roast with flour, salt, and pepper. Brown the roast in a skillet on all sides using the olive oil. While your pot roast is browning, cut your large onion into rings and lay them on the bottom of roasting pan to serve as a “rack” for your roast. *My roasting pan is large so I put the onions on half the pan. In a bowl, mix green chilis, hot sauce, taco seasoning, chili powder, cayenne pepper, and garlic powder. Put roast on top of onions and pour mixture over the roast to coat.

Cut your sweet potatoes into large chunks and place around the roast. Sprinkle with salt and pepper. *If you like your sweet potatoes really soft or plan to mash them (sweet potatoes will also be spicy), put them with your roast at the beginning of the cook time. If you like them al dente, put them in with the roast for the last hour of cooking. Cover and bake your roast for about 3.5 hours or until juices run clear. *You can also follow these steps and use a SLOW COOKER! Just set your slow cooker to low and cook for 8 hours! Put your sweet potatoes in half way through. Serve shredded with quinoa, sour cream and tortilla chips! DELISH!

You’re in luck…

BONUS RECIPE: The next day, shred your leftover roast and add beef broth, water, the mashed sweet potatoes and onions to thicken, then add a touch of cream at the end for creamy, spicy sweet potato bisque! You heard it here first! This soup is beyond DELISH!

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