Southwestern Pot Roast

Serves 6


3 1/2 lb. boneless beef chuck or Arm Shoulder Roast
Olive oil
8 slices raw bacon, diced
1 yellow onion, diced
1 package Fajita Seasoning
1 red bell pepper, diced
2 cloves garlic, minced
1 can diced tomatoes with green chilies
1 can beef broth, divided
2 teaspoons chopped chipotles in Adobo Sauce, if desired
Sour Cream, for garnish
Fresh cilantro, for garnish


  1. Rub roast on all sides with olive oil and sprinkle all over with fajita seasoning; set aside.
  2. Heat large skillet to medium high and sauté diced bacon until crisp. Remove bacon to plate and set aside. Add about 1 tablespoon of olive oil to bacon fat in the pan and brown roast on all sides. Spray crock pot with olive oil cooking spray and preheat on high setting.
  3. Place roast and half of the can of beef broth in crock pot. Place Skillet back on heat and add 1 tablespoon olive oil, onion, pepper, and garlic. Cook 2 to 3 minutes, then add can of diced tomatoes with chilies, cooked bacon, beef broth, and chipotles in Adobo, if using. Cook 5 more minutes and pour over roast. Cover and turn down to low setting and cook for 8-10 hours.
  4. Before serving, season to taste with salt and pepper.
  5. Leftovers Make Great Shredded Beef Quesadillas!