Total Time
38mins
Prep 30 mins
Cook 8 mins

A pot roast with a mild Mexican flavor. Serve with new red potatoes and corn with pimentos.

Ingredients Nutrition

Directions

  1. In Dutch oven, hat oil over medium-high heat; brown roast, turning with wooden spoons, about 10 minutes.
  2. Drain off any fat.
  3. Use 18 to 24 cup slow cooker; combine all the ingredients except for the sauce; pour over roast.
  4. Cook on Low for 7 to 8 hours, or cook on high for 5 hours.
  5. Sauce: Remove roast and onions from crockpot and place on a platter.
  6. Cover with foil and keep warm in a 200 degree oven until sauce is made.
  7. Pour broth into medium saucepan and place over medium heat.
  8. Add sour cream to broth and blend in well.
  9. Slowly add flour to mixture and blend in well.
  10. Next, add the chopped green pepper.
  11. Cook until liquid thickens.Serve over roast.
  12. If you prefer, you don't have to thicken broth.
  13. .

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a