Tuesday, January 21, 2014

CrockPot Recipe for Southwestern Pot Roast

Slow Cooker Southwestern Pot Roast
This delicious Slow Cooker Southwestern Pot Roast has only five ingredients!

(Today's pick for the month of  Daily Phase One Recipes is this delicious CrockPot Southwestern Pot Roast that I've made many times since I first posted it back in 2008.  I need to update this recipe with step-by-step photos, but actually this recipe is so easy you probably don't need them!  You can see all the recipes from the month by clicking Daily Phase One Recipes.  Check after the recipe for Phase One Flashbacks from this day in 2012 and 2013.)

This is one of my Easy South Beach Recipes (with only 5 ingredients)  that uses canned beef broth and salsa add southwestern flavor to pot roast that gets tender and flavorful in the slow cooker.   Please don't skip the preparation steps of browning the roast and reducing the beef broth on the stove before you add it to the slow cooker, because both those steps add a lot of flavor here.  You can do that the night before if you'd like, and then put the browned meat, broth, and salsa in the slow cooker to cook all day on low while you're at work.

I always use boneless chuck roast for pot roast, and trim as much fat as possible before browning the meat. When the roast is done, I use a fat separator to remove fat from the sauce or gravy if needed. If you haven't made pot roast, you can see some pot roast techniques in the recipes for Stove-top Pot Roast with Mushrooms and Sage and How to Make Pot Roast in a Crockpot. I used a small 2 1/2 Quart Crockpot for this recipe, so if you only have a larger size, you might want to double the recipe and freeze some. If you don't have a crockpot, this could be cooked on top of the stove in a heavy dutch oven, just keep the temperature as low as possible, and add a little more liquid if needed.

Southwestern Pot Roast Cooked in the CrockPot
(Makes about 4-6 servings, recipe created by Kalyn)

Ingredients:
3 lb. boneless chuck roast, trimmed of visible fat
1 can reduced sodium beef broth
1 cup + 1/4 cup your favorite salsa (I used Pace Picante Sauce - mild. For South Beach Diet choose salsa with less than 2 grams sugar per serving)
steak rub or your favorite seasoning for steak to rub on meat before browning (I like Szeged Steak Rub Seasoning)
1-2 tsp. olive oil for browning meat

Instructions:
Put beef broth in a small saucepan, removing any fat that has collected on top in the can. Boil until the broth is reduced to 1/2 cup.

While beef broth is reducing, trim all visible fat from chuck roast. You may need to cut the roast into several pieces to remove big pockets of fat. Rub pot roast on all side with steak rub (or your favorite seasonings for steak.) Heat olive oil in heavy frying pan (pans that aren't nonstick will give the best browning.) Brown roast well on all sides. Don't rush this step because browning provides flavor, and I think it's especially important in crockpot cooking.

When roast is browned on all sides, put pieces of meat in crockpot, arranging them in a single layer. Pour reduced beef broth into frying pan and use a metal turner to scrape off any carmelized bits from the browned meat. Add salsa and stir into broth, then pour salsa/beef broth mixture over pot roast.

Cook on high for one hour, then turn to low and cook 3-4 more hours, or until meat is very tender when pierced with a fork. (You could also cook for a longer time on low setting. If you don't have a slow cooker, cook in a heavy dutch oven on stovetop at lowest setting for 2-3 hours.) Remove meat from crockpot and pour sauce into small saucepan. (If there is a lot of fat on top of the sauce, spoon it off or use a fat separator to remove the fat. You may not need to do this if you did a good job trimming.) Put meat back into crockpot to keep warm, then add final 1/4 cup salsa to the sauce and simmer until reduced to about 1 cup.

To serve, slice meat across the grain and serve hot, with sauce spooned over the top. I also think this meat would be great served as a filling for tacos or burritos.

Click Here for Printer Friendly Recipe

South Beach Suggestions:
This pot roast is great for any phase of the South Beach Diet as long as you are careful about eliminating fat and choose a salsa that is low in sugar. For phase one, this would taste great with something like Black Beans with Cilantro or Cucumber and Avocado Salad with Lime, Mint, and Feta.

Phase One Flashbacks:
January 21, 2009:  Pressure Cooker Refried Beans with Onion, Garlic, and Green Chiles
January 21, 2013:  Slow Cooker Salsa Chicken with Lime and Melted Mozzarella

Nutritional Information?
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.

More Pot Roast Recipes to Try:
(Recipes from other blogs may not always be South Beach Diet friendly, check ingredients.)
Stove-top Pot Roast with Mushrooms and Sage ~ Kalyn's Kitchen
Italian Pot Roast ~ Simply Recipes
Crockpot Recipe for Balsamic and Onion Pot Roast ~ Kalyn's Kitchen
Terry's Mysterious Pot Roast (with curry paste) ~ Blue Kitchen
Crockpot Recipe for Pot Roast with Sweet and Sour Tomato Sauce ~ Kalyn's Kitchen
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)

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39 comments:

Crockpot Lady said...

this looks really good---I like the southwestern kick. I've bookmarked it to try in the future.
-steph

sir jorge said...

it certainly looks good, i always wanted to make something like this, and now I can!

Lydia said...

You read my mind! I'm about to pull out my slow cooker and rummage around in the fridge and pantry. I think I have everything for this recipe.

Peter M said...

Thanks for posting this Kalyn...I'm looking for new dishes for the new slow cooker.

Karina said...

Southwestern flavors + Crock Pot? I am so there. Looks positively yumsome. :)

Genie said...

Kalyn, thanks for the link to my recipe! This sounds really, really good -- I love all your tips for reducing fat in the recipe, as well. Thanks for posting!

Angela said...

I wonder how a pork roast with fruity salsa (I love Newman's own peach salsa) would be. But this sounds amazing. Thanks!

katiez said...

That does sound good. Salsa in pot roast...
I'm glad to see I'm not the only one referring to crock pots (rather than, the apparently more trendy, slow cooker) I thought I was dating myself...probably am!
Anyway, I can do this in my oven on the stove top just fine!

swirlingnotions said...

I just must get my slow-cooker out . . .

Kalyn said...

Nice to know that people think this looks good, and also that I'm not the only one who is just remembering the Crockpot this winter. Katie, yes I am dating myself; should remember to call it slow cooker.

RecipeGirl said...

It's rare that I find a crockpot recipe worth repeating. This one looks great!

Pooja said...

looks good, i am thinkng to make some vegeterian version of it, by substituting it with aloo tikki :) .
thanks for sharing Kalyn :) .
-Pooja

Kevin said...

Pot roast cooked with salsa sounds really tasty. The pot roast tacos and burritos sound good as well.

sher said...

If you look up the word "succulent" in the dictionary, it has your picture of that pot roast! :):) Yummm. I gave my slow cooker away a few years ago. Am starting to regret that!

San Francisco Photos said...

Although I'm in the mood for soup tonight this sounds much BETTER! Yum!

Hunter said...

I always assumed pot roast + slow cooker = Betty Crocker, but this is a great twist and looks delicious.

Becky said...

Kalyn, I made this pot roast for dinner tonight, and it was absolutely delicious. Thanks so much for the recipe! :)

Kalyn said...

Once again, I'm not keeping up on responding to comments, but I do appreciate all the nice thoughts. Becky, glad to hear you tried it and liked it. How's law school going?

Jasmine31 said...

All your recipes look really good. Thanx for posting!

Amber and Tom said...

Tried this tonight and loved it. I followed the directions from the balsalmic onion pot roast to prepare a day in advance, threw it all in this morning, and it worked perfectly. *thumbs up*

Mandy said...

I just discovered your blog, these are great recipes for my husband, who is diabetic, I'm adding you to my feed reader right away! I want to recommend an awesome barbacoa recipe for beef taco meat I just came across which is delicious and easy, using mild ancho chile powder and beef roast.
Also check out my cookbook, Diabetic for DH (Dear Hubby) which is full of low carb recipes.

~kristi said...

this was a huge hit at dinner tonight Every night we have tried something new from your blog since we have been doing SB. Tonight, my husband said we have been eating better than he can ever remember, better than restaurants. We love your recipes.

Kalyn said...

Kristi, thanks so much for taking time to let me know you're enjoying the recipes. Feedback like that just completely makes my day!

Spence said...

This was a fantastic dish. Thanks.

Kalyn said...

Spence, you're welcome. Glad to hear you enjoyed it!

rstevens said...

Kalyn- I am recovering from surgery and needed a crock pot recipe. I found this and I love it!! I have shared your site with a number of people, and have made 4 recipes from your site and they have all been wonderful. Keep up the amazing work!

Rachel

Kalyn said...

Rachel, thanks for the nice feedback. Good luck with the recover too.

April said...

This was DELICIOUS and super easy! Thanks so much for your wonderful blog...I can't wait to try out more of your recipes!!!

Kristina H. said...

Mmmmmm I can't wait to try this tonight!! The roast is in the crock pot and is smelling delish already. I'm making black beans/cilantro and a big salad with it...thanks so much!!

while you were a away said...

This recipe is GREAT!!!!! I love it and it totally works for me and my little family of 4 (including 2 babies). We just made it on Sunday and had leftovers for Monday so I could do all the chores I neglected over the weekend instead of cooking! Served with a side salad worked for us! As soon as we're off phase one I might try wheat tortillas, YUM!

Kalyn said...

This is one of my favorites too; so glad you liked it.

Tia said...

This receipe was INCREDIBLE! I can't believe how delicious it was, particularly since I don't really like roast that much. I cooked mine in the crockpot on low for about 10 hours, and it was falling apart, moist and delicious. The sauce was such a nice addition, as well. I'm so excited about the leftovers today!

Kalyn Denny said...

Tia, so glad you enjoyed it!

Suzannah Campbell said...

Thank you for your recipes! I made this pot roast tonight, most delicious pot roast I've ever had. My husband raved about it. It is certainly a keeper. I served it with a green salad for the grown ups while my kids wrapped it in a whole wheat tortilla and had corn on the cob. I spend time looking at your website everyday. Your egg muffins, whole wheat stuffing, and garlicky green beans have become weekly staples in our home. I can't thank you enough for your tried and true recipes. You making maintaining my weight a pleasure. Suzannah in Massachusetts

Kalyn Denny said...

Suzannah, thanks for the nice thoughts about the blog. I'm so glad you're enjoying the recipes and that they're helpful!

Food Junkie said...

Yet another nice recipe and so simple. Crock pots are awesome for pot roasts and pork roasts. In fact I hardly ever cook a pork roast any other way. Thanks for the recipe.

SixtyIsForty said...

I will cook this today for my 7 yr old grandson. Within the past year, he discovered he loves meat...a meal as tasty as this will appeal to him. He needs to eat more 'to get some 'meat' on his bones.' So thanks much, Kalyn. I also chuckled at the nostalgia of the term we used: 'crockpot' instead of slow cooker.

Deb said...

This looks delicious!!

Kalyn Denny said...

Wanda, I hope he enjoys it! And I notice all my older recipes say CrockPot, pretty funny.

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