slow cooking expert and mom to three
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A Year of Slow Cooking

Monday, September 15, 2008

Jalapeño Pot Roast CrockPot Recipe


Day 259.

This is a set it and forget it recipe. I came up with this recipe while I was holding a package of frozen chuck meat and was looking through the fridge and pantry. I've never made this before, but I will again. It was easy and quite flavorful.
6 adults ate this last night for Sunday dinner---while the 2 kids ate buttered pasta.

The Ingredients.

--3 lb chuck roast (frozen solid is fine)
--can of cream of soup (or homemade, or you can make it on the stove)
--2-4 T of sliced jalapeno peppers (a can or two of green chilies would work. We had the jalapenos on hand)
--can of black beans, drained and rinsed
--1 yellow onion, sliced in rings
--1-2 cups plain non fat yogurt (to add at the end of cooking--you can use sour cream, too)

The Directions.

Dump everything into the crockpot. I used frozen homemade cream of mushroom soup---it took about 40 minutes for it to melt all the way and coat the meat.

Cover and cook on low for 8-10 hours.

After cooking, remove meat with tongs, and stir in the yogurt or sour cream.

It's up to you how spicy you'd like this meal to be. I used 4 T (1/4 cup) of the sliced jalapenos, and then used 2 cups of plain yogurt to mellow the flavor. I liked it like that, and so did my family. There was definitely a kick, but it wasn't too crazy.

If you're worried about the heat, stick with 2 T of the sliced jalapenos, and then slowly add the yogurt at the end to taste.

The Verdict.

I really liked this, and so did Adam, my parents, my brother, and his wife. I rinsed the meat off and offered it to the kids, but they didn't give it a try.

When the cold yogurt (or sour cream) hits the hot liquid, it will separate a bit and create white chunks. Don't be alarmed---they will dissipate after heating fully and with some quick stirring.

17 comments:

Angie said...

This sounds wonderful! That's a great idea to rinse off the meat before serving it to the kids. I need to do that so I can explore the different curry dishes.

Melissa said...

We make a similar roast. We use cream of mushroom soup and a can of Ro-tel tomatoes. I really like the addition of the tomatoes. I have been wanting to make the gravy thicker, so I will try the sour cream next time. Thanks for all the great recipes!

Mimi said...

This is a definite will try. My mom, sister and I adore jalapenos so this fits the bill for us.

Head Cook and Bottle Washer said...

You hve really inspired me. I have been following your blog for a while now and just love it. I have gotten my smart pot out and am using at least 3 times a week. I work all day with three teenage kids in three different schools all doing sports. We don't get home until 6:15, therefore it is so nice having dinner ready by 6:30!! Keep up the great job!

Anonymous said...

You are a goddess. This sounds fantastic!!!

April

Lisa said...

Hi Steph,

This is Lisa that emailed you about the cranberry fiasco this weekend.

I wanted to let you know that even with the sweetened cranberries, the meatballs ROCKED. had to put off making the Indian Spinach & Tofu until today because i didn't have chickpeas in the house and i didn't want to omit them. fortunately, my neighbor picked me up a can to save me a trip. The spinach was fantastic...my 6 year old daughter loved it--the tofu didn't scare her off, lol.

Anyway, this recipe looks great too, although i'll be trying it with pork since i don't do beef. And i can't wait to try the Buffalo Wing Soup too!

Thanks again for being so quick to respond to me this weekend! Can't wait to see what's next :)

Lisa

Anonymous said...

Steph
Just had to tell you I made a cake in my crockpot today!! it was scrumptious yet simple!! But the middle didnt cook all the way,so I am eating around it. I threw it together before dinner and had a wonderful warm dessert waiting for me after the 'after dinner cleanup'...LOL

Anyway, you are truly an inspiration because I have bought two crockpot cookbooks since I discovered your blog and have been trying more things. Yesterday I did a roast chicken with honey and lemon,yum!!

Thanks for being you!! you are so entertaining!!

Jill from NY

Diane-The Whole Gang said...

Love spicy foods. This sounds and a quick easy meal. If you want to make it dairy free but creamy you can add a container of Imagine Foods Organic Potato Leek soup. Very handy to keep in the pantry.

Heather said...

the sour cream sauce sounds soooo good. also, i wonder if jill can tell us her lemon honey chicken recipe...sounds very interesting.

Anonymous said...

This sounds amazing, I am totally doing this soon. I just found this blog yesterday and I am quickly falling in love! We made the crockpot ziti last night and it was fantastic, we added some italian sausage and roasted garlic to the recipe and it was so easy and delicious. We also make crockpot lasagna from time to time, not sure if there is a recipe on here for that, but it's a must try! Thanks so much for this blog, I can't wait to try everything on here, viva la crockpot!

KeanaLee said...

I just found your blog through a friend, i recently turned to crock-potting because having an 8 month old, a 13 year old & a 1 year old leaves little time for cooking. So grateful I found you! I have down 9 days of crock-potting in a row, going for so many more! I knit & blog. We actually have agroup of crock-potting knitters through a knitting web.....thanks! Wish i would of found you Jan 1st. ~~Keana

yeahexceptfornot said...

wow! this looks delicious! I'll have to give this one a try.
A year of crockpotting, I'm impressed!

Kasia said...

Concerning the sour cream separating or clotting when it hits the hot pot....I always take a small amount of the hot gravy from the pot and stir it into the sour cream in a side bowl.I do this one tablespoon at a time, with about 3 or 4 TBP of the gravy. That gets the sour cream prepared to hit the heat gradually and I get much less clotting once I add it all back into the pot.

Erin said...

I made this over the weekend - it was heavenly! I will certainly make it again.

BranFlakes said...

This is a keeper!! My hubby raved about it. I think I would have been perfectly happy without adding the sour cream at the end. I used two whole jalapenos and the spice was very mild, my 3 and 4 year olds ate it just fine.

Anonymous said...

I just got a nice Chuck Roast and never cooked that before. So I went searching. I like your version but I'd rather use chick peas and I'll add some vegetables as well, so it'll last longer. I'll tell you how it turned out. Thanks for the blog. I'm not fond of slow cooking but sometimes that's the only way I'd cook with me working 46 hour week and going to school at night. I got an automatic slow cooker hoping it'd turn off and my food wouldn't be falling apart if I'm not there. But they still didn't fix that automatic part of it. It keeps food warm for hours and if it's still on - meat falls apart. So, mostly my slow cookers collect dust.
But I'm taking it out now. Thanks
Tanya

Jamie G said...

I just made this for the first time yesterday. We don't do alot of red meat, but the local supermarket had a sale :D I cooked it up per the directions, then I fork-shredded it rather than slicing. I then dumped in the sour cream, and tossed the whole lot with bow-tie pasta (per my 5 year olds request). It was SO GOOD. I did probably a half cup of sliced jalapenos, and a cup of sour cream-my whole family loves SPICY! This was delicious, and even better the next day as left overs!

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