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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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.

Let's cook this

Season Chuck Roast on all sides with salt.
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
Squeeze out as much air as you can or use a vacuum sealer.
Label the bag with today's date and date three months from today. (exp date)
When ready to use, empty the contents into a slow cooker and heat on low for 8-10 hours.
Season with extra salt, pepper, and lime juice. Serve with tortillas and salsa.

Made with Pre©

Chuck Roast

21g
Protein
11%
Less fat*
202mg
CLA
112mg
Omega 3s

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*vs. USDA Data for Choice Chuck Roast

Instructions

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Amount per 100g

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