Filter Recipes CANCEL
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. 

Mexican Pot Roast - Freezer Meal
Gluten-Free Whole30

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


  • 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
  • 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.

    Amount per 100g

      Recipe developed by Chef Sarah Russo
      Back to all recipes

      Let’s be friends
      with food benefits

      Liquid error: Could not find asset snippets/social-login.liquid