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.

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.