Best 5 Spicy Pot Roast Recipes

SPICY CITRUS PORK ROAST (CROCK POT)

Steps:

• Cook bacon until crisp in a skillet over medium high heat. Remove bacon pieces from skillet and set aside, leaving fat in skillet.
• In same pan, brown roast on all sides. Transfer to slow cooker.
• Remove all but 1 TB of bacon fat from pan. Reduce heat to medium. Add onions and cook, stirring, until slightly wilted.
• Add garlic, jalapeno, chili powder, salt, and pepper and cook, stirring, for 1 minute.
• Sprinkle in flour and cook, stirring, one more minute.
• Add orange zest, juice, and bananas, and cook, stirring to scrape up any bits stuck to the skillet. Mash bananas into sauce as you stir (but it's OK if some chunks/slices remain - these will disintegrate during the slow cooking).
• Stir in bacon pieces. Pour contents of skillet over pork.
• Cover and cook on low for 8 hours. Note that the original recipe indicated that this could be cooked on high for 4-5 hours, but I'm afraid that my slow cooker would burn this due to the high sugar content of the fruit. You can use your judgment based on your knowledge of your slow cooker - I needed to save some time so I started on high for 1 hour and switched to low for 4 1/2 hours and it turned out perfectly.

SPICY V-8 POT ROAST

Steps:

• In a large Dutch oven brown the roast on all sides in oil.
• Remove roast and drain off excess oil.
• In a bowl combine the garlic, V-8, water, horseradish and the worcestershire sauce.
• Replace the roast in the Dutch oven and pour the combined ingredients over the roast.
• Bake, covered 325' for 2-2 1/2 hours or until very tender.
• Transfer the roast to a warm platter, cover with foil to retain heat.
• For the gravy measure cooking juices; skim away the fat. If necessary add enough water to measure 1-1/2c. Return juices to Dutch oven, combine the remaining 2 tablespoons water and the cornstarch, stir into the juices.
• Cook and stir over medium heat until bubbly. Cook stirring constantly for 1 minute.
• Serve gravy with the roast.

CROCK POT SPICY V8 ROAST

Steps:

• Cut up roast into 8 to 10 chuncks place in crockpot.
• Quarter onion and place in crockpot.
• Quarter potatos and add to crockpot.
• Add Chopped Roasted Green chile.
• Add V8 juice.
• Add water to fill crockpot.
• Season to taste.
• Cook on low for 8 hours or on high for 4 hours.

SPICY WINE POT ROAST

Steps:

• 1. Sprinkle meat with salt and pepper.
• 2. Place in crockpot.
• 3. Combine the remaining ingredients, except parsley, and pour over meat.
• 4. Cover and cook on low 10 hours.
• 5. Remove the meat and slice.
• 6. Thicken sauce with flour mixed in a small amount of water and serve over meat sprinkled with chopped parsley.

SPICY POT ROAST

Steps:

• 1. Coat roast on all sides with 1/4 c flour. Brown all sides in a Dutch oven or heavy pan in hot oil.
• 2. Add onions, garlic, beef bullion granules, celery seed, cumin, salt, pepper, tomato sauce and 1/2 c water.
• 3. Cove with a tight-fitting lid. Cook over low heat until tender 3 to 3 1/2 hours. Remove meat; keep warm.
• 4. Measure pan juices; add water if necessary, to make 2 1/2 cups (we just eyeball this part. Those juices re HOT.)
• 5. Blend 1/4 c flour and 1/2 c cold water; stir into pan juices. Cook and stir until bubbly and smooth. Spoon over sliced meat and rice.