Chili Pot Roast | a Crockpot Tuesday Recipe

Chili-pot-roast-crockpot

Do you have a busy evening planned?  I certainly did last night with orthodontists appointments, basketball practice and kid’s homework.  Fortunately I had pulled up this recipe from the archives (it will be 6 years tomorrow since I originally posted it)  and put it in the crock pot so that dinner was ready when we were.  It’s a great change from the typical pot roast recipe and doesn’t use any canned soup.

Are you like me, and always make pot roast with potatoes, carrots, and onions? Well, if you want something new, try this weeks Crockpot Tuesday Recipe. It’s Chili Pot Roast and it was delicious and different then my normal pot roast.

It’s similar to Spice It Up Pork because it is full of spices and the only processed food in it is the canned diced tomatoes.

Here’s what you’ll need for Chili Pot Roast:

  • 1 beef pot roast, about 3 to 4 pounds (I stock up on them when they are B1G1)
  • 2 beef bouillon cubes
  • 2 cans (14.5 ounces diced tomatoes with juice
  • 3 teaspoons chili powder (I split this equally between Mexican Chili and Chili Powder)
  • 1 teaspoon onion flakes
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder


As I do in most Crockpot Tuesday recipes, I put my meat in the crockpot frozen. I then added all the ingredients and stirred. (The picture was taken before I stirred it.)

Since my meat was frozen to start, I added an extra hour to the cooking time. I cooked it on high for 3 hours and low for 4 hours.

To round out my Chili Roast, I served it with baked potatoes and corn. The sauce that was left in the crockpot was delicious on the potatoes. My 5 year old doesn’t care for chili, but she really enjoyed this roast. The chili definitely added some zing to the roast, but in no way was too hot or spicy.

So all in all, you have an easy, delicious and frugal Roast that is definitely not the norm.

Here’s a printable version of the recipe:
Chili Pot Roast | a Crockpot Tuesday Recipe
 
Prep time
Cook time
Total time
 
Not your standard pot roast with this simple to prepare Chili Pot Roast recipe.
Author:
Ingredients
  • 1 beef pot roast, about 3 to 4 pounds (I stock up on them when they are B1G1)
  • 2 beef bouillon cubes
  • 2 cans (14.5 ounces diced tomatoes with juice
  • 3 teaspoons chili powder (I split this equally between Mexican Chili and Chili Powder)
  • 1 teaspoon onion flakes
  • 1 teaspoon ground cumin
  • ½ teaspoon garlic powder
Instructions
  1. Place Frozen Pot Roast in Crockpot
  2. Pour in Diced Tomatoes with Juice
  3. Stir in spices
  4. Cook on low for 8 to 10 hours
This meal that fed six cost $6.55 and here’s the breakdown:

Roast – $5.50 (as mentioned above, I got this when it was on sale for B1G1)

Beef Boullion – $.05
Diced Tomatoes – $.50 (have a lot of these in my stock-pile when I’ve gotten them for 25 cents each)
Seasonings – $.20 (estimate, these are items I already had in my cupboard)
Corn – Free (Got free when they were on sale for $1 and had coupon that doubled to $1)
Potaotes – $.30 (Bought 10 lb bag for $1.99)
For more delicious meals check Tasty Tuesday, Tempt My Tummy , Dining With Debbie, and Smockity Frocks.
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Comments

  1. heartnsoulcooking says:

    Sounds and looks YUMMY!!!
    Geri

  2. Smockity Frocks says:

    Looks good. I hope you'll add the link to my CrockPot carnival to this post.

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