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10 hours serves 2-4

Mexican Pot Roast - Freezer Meal

A spin on a classic - Mexican Pot Roast - in a freezer bag! 

Get your time back without skipping out on a delicious meal. They stay up to 3 months in the freezer, so make a few and dinner is served with ZERO prep. 

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Mexican Pot Roast - Freezer Meal
Gluten-Free Whole30

PREP: 10 min. ACTIVE: 10 min. PASSIVE: 9 hrs. 50 min. DIFFICULTY Easy

10 hours serves 2-4
Gluten-Free Whole30
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Ingredients:

  • 1 Pre Chuck Roast, cut into 2-inch cubes
  • 1 poblano pepper, diced
  • 3 large or 5 small red potatoes, cut into 2-inch cubes
  • 2 tsp salt
  • 1 tsp Mexican oregano, or regular if you don't have it
  • 1 tsp garlic powder
  • 1 tbsp chili powder
  • 1 tsp cayenne
  • 1 tbsp cumin
  • 1 tsp ginger
  • 1 tsp black pepper
  • juice of two limes
  • 1 large onion, sliced
  • 1 bottle of Siete Foods jalepaño hot sauce
  • 2 tbsp olive oil
Equipment: 
  • Crock Pot or Instant Pot
  • * No Crock Pot? Use your Instant Pot and make the chuck 1 hour and 30 minutes before serving. Place content in pot. Turn to manual-high for 1hr 15 min. Let pressure naturally release.
  1. Season Chuck Roast on all sides with salt.
  2. Place chuck and all of the rest of the ingredients into a freezer safe plastic bag. If you have a vacuum sealing bag, use this for best results
  3. Squeeze out as much air as you can or use a vacuum sealer.
  4. Label the bag with today's date and date three months from today. (exp date)
  5. When ready to use, empty the contents into a slow cooker and heat on low for 8-10 hours.
  6. Season with extra salt, pepper, and lime juice. Serve with tortillas and salsa.
    Made with Pre©

    Chuck Roast - 8 Pack

    • 21g

      Protein

    • 11%

      Less fat*
    • Chuck Roast - 8 Pack

    • 202mg

      CLA

    • 112mg

      Omega 3s

    Find this product in store

    *vs. USDA Data for Choice Chuck Roast - 8 Pack

    Instructions

    chuck roast freezer meals meal prep slow cooker whole30
    show nutrition +

    Amount per 100g

      Recipe developed by Chef Sarah Russo
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