Buck and His Dogs Spicy Santa Fe Crock Pot Roast
Dive into the bold, Southwestern flavors of Buck and His Dogs Spicy Santa Fe Crock Pot Roast, a hearty and slow-cooked masterpiece that’s perfect for cozy family meals or easy entertaining. This recipe combines tender beef chuck roast, smoky chipotle chilies, and a vibrant blend of spices like cumin, smoked paprika, and chili powder, all simmering together with red potatoes, carrots, and zesty diced tomatoes with green chilies. The result? A melt-in-your-mouth roast infused with tantalizing spice and richness, balanced by the freshness of optional cilantro garnish. With just 20 minutes of prep and the magic of a Crock Pot, this dish delivers incredible flavor with minimal effort. Perfect for busy weeknights or lazy weekends, this crowd-pleaser will transform your kitchen into a Santa Fe-inspired haven.
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Recipe Information
Ingredients
- 3 lbs beef chuck roast
- 2 tbsp olive oil
- 1 yellow onion, diced
- 4 cloves minced garlic
- 1 can (10 oz) diced tomatoes with green chilies (Rotel-style)
- 1 cup beef broth
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 chipotle chili in adobo sauce, minced
- 1 tsp salt
- 0.5 tsp black pepper
- 4 medium red potatoes, quartered
- 3 medium carrots, peeled and chopped
- 2 tbsp fresh cilantro, chopped (optional garnish)
Instructions
Begin by patting the beef chuck roast dry with paper towels and seasoning it evenly with salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat. Sear the roast on all sides until it's browned, about 3-4 minutes per side. This helps lock in the flavor. Transfer the roast to the Crock Pot.
In the same skillet, reduce the heat to medium and add the diced onion, cooking for about 2-3 minutes until softened.
Add the minced garlic to the skillet and sauté for another 30 seconds, until fragrant.
Transfer the cooked onion and garlic to the Crock Pot and spread them over the roast.
Pour the diced tomatoes with green chilies (along with their liquid) and the beef broth over the roast.
Sprinkle the smoked paprika, ground cumin, chili powder, and minced chipotle chili over the top. Stir gently to combine into the liquid around the roast.
Add the quartered red potatoes and chopped carrots into the Crock Pot, nestling them around the roast.
Cover the Crock Pot with a lid and cook on low for 8 hours, or until the beef is tender and easily shreddable with a fork.
Once the cooking time is complete, taste the liquid for seasoning and adjust if necessary with additional salt or pepper.
Slice or shred the roast as desired, and serve it alongside the potatoes and carrots. Spoon some of the flavorful juices over the top of each portion.
Garnish with fresh cilantro, if using, for a bright, fresh finish.
Nutrition Facts
Calories |
4459 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 303.7 g | 389% | |
| Saturated Fat | 113.8 g | 569% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 5571 mg | 242% | |
| Total Carbohydrate | 173.4 g | 63% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 28.7 g | ||
| Protein | 268.9 g | 538% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 385 mg | 30% | |
| Iron | 46.2 mg | 257% | |
| Potassium | 8704 mg | 185% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
