One of the reasons you rarely see beef recipes on my blog is because they’re so gosh darn hard to photograph.
I’ve got pictures upon pictures of meatloaf and meatball recipes that I can’t use because they look, well, horrible. With beef having such a dark brown exterior, it does no good for pictures even under the best light. The recipes could be some of the best I’ve ever made, but I’m too embarrassed to post them because the photographs aren’t great.
You really do eat with your eyes. You can make the most disgusting foods look delicious just by how they’re pictured. Unfortunately, beef is very unforgiving in how it’s photographed—and typically leaves no room for the imagination.
Even with as terrible as these pictures turned out, I knew I had to post this recipe. It’s a unique spin on a traditional pot roast, and even with the pictures not being great, it’s a delectable experience I had to share with all of you.
My pot roast recipe has only changed once in my life. I started making it like my grandma, in a slow-cooker with cream of mushroom soup and dry onion soup mix. A few years ago I switched to “Mississippi” style—you know the one: a stick of butter, ranch dressing mix, and pepperoncinis.
This recipe turns everything on its head. Could it be my new go-to pot roast recipe? Possibly. It’s spicy and savory and creates this wonderful au jus that you could just drink up in a cup if you wanted. I love the addition of green chiles and spice to make a normally bland cut of meat taste even better.
Pro-tip: use chuck roast. Chuck roast has exceptional marbling that will melt in the slow cooking process, creating the best pool of juices to soak up with bread or mashed potatoes. It may be a tad more expensive than other roast cuts, but it’s well worth it in the end.
I served this pot roast with mashed cauliflower (still at it with keto, don’t you know), but you can serve this with mashed potatoes or Yorkshire puddings for an exquisite weekend dinner.
Texas Pot Roast
A spicy, savory pot roast with green chiles and tomatoes. Perfect on its own as a main dish, or shredded in tacos.
- 3-4 lb. chuck roast
- 2 tsp. garlic powder
- 1/4 tsp. cayenne
- 1 tsp. chili powder
- 1/2 tsp. onion salt
- 1 tsp. white pepper
- 2 tsp. cumin
- 2 tsp. dried cilantro
- 2 tsp. beef bouillon granules
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (7 oz) can diced green chiles, undrained
- Place chuck roast in a slow cooker and season with salt. In a bowl, stir together garlic powder, cayenne, chili powder, onion salt, white pepper, cumin, cilantro and bouillon granules. Pour spice mix over roast.
- Add green chiles and tomatoes on top of roast. Cover and cook on HIGH for 4 hours or LOW for 7 hours.
Place chuck roast in a slow cooker and season with salt. In a bowl, stir together garlic powder, cayenne, chili powder, onion salt, white pepper, cumin, cilantro and bouillon granules. Pour spice mix over roast. Add green chiles and tomatoes on top of roast. Cover and cook on HIGH for 4 hours or LOW for 7 hours.