Buck and His Dogs Spicy Santa Fe Crock Pot Roast

Name: Buck and His Dogs Spicy Santa Fe Crock Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lbs rump steak (I prefer organic rib or top sirloin from Whole Foods) or 4 lbs chuck (I prefer organic rib or top sirloin from Whole Foods) or 4 lbs arm roast (I prefer organic rib or top sirloin…; 4 medium potatoes, halved; 12 lb baby potatoes (I prefer organic Amandine); 12 lb white pearl onion; 34 lb shiitake mushroom, thinly sliced; 3 cups baby carrots; 4 green chili peppers, sliced in 1/4 in. strips . (use med or hot roasted New Mexico Chilies. If you have access to roasted Hatch Green Chilies-use the); 1 yellow bell pepper, coarsely chopped; 1 orange bell peppers or 1 red bell pepper, coarsely chopped; 8 garlic cloves, finely minced; ¾ cup water; 1 cup beef stock; 10 12 ounces cream of mushroom soup; 10 12 ounces cream of broccoli soup; 13 ounces roasted tomato salsa (medium or hot roasted corn salsa); 1 (1 1/4 ounce) package dry onion soup mix; 1 (1 1/4 ounce) packagedry mushroom gravy mix; 1 cup red Burgundy wine (Highly recommend the 2002 Joseph Drouhin, Bourgogne Vero-remainder serve chilled with the meal); 5 ounces mild horseradish; 3 tablespoons Worcestershire sauce; 2 teaspoons cracked pepper; 1 teaspoon salt; ½ teaspoon habanero salt or ½ teaspoon seasoning salt; ½ teaspoon thyme; ½ teaspoon paprika; 2 -4 ounces blue cheese, crumbled (Maytag Blue Cheese if available)

Servings: persons

4 lbs rump steak (I prefer organic rib or top sirloin from Whole Foods) or 4 lbs chuck (I prefer organic rib or top sirloin from Whole Foods) or 4 lbs arm roast (I prefer organic rib or top sirloin from Whole Foods) or 4 lbs rib roast (I prefer organic rib or top sirloin from Whole Foods) or 4 lbs top sirloin steaks (I prefer organic rib or top sirloin from Whole Foods)
4 medium potatoes, halved
12 lb baby potatoes (I prefer organic Amandine)
12 lb white pearl onion
34 lb shiitake mushroom, thinly sliced
3 cups baby carrots
4 green chili peppers, sliced in 1/4 in. strips . (use med or hot roasted New Mexico Chilies. If you have access to roasted Hatch Green Chilies-use the)
1 yellow bell pepper, coarsely chopped
1 orange bell peppers or 1 red bell pepper, coarsely chopped
8 garlic cloves, finely minced
¾ cup water
1 cup beef stock
10 12 ounces cream of mushroom soup
10 12 ounces cream of broccoli soup
13 ounces roasted tomato salsa (medium or hot roasted corn salsa)
1 (1 1/4 ounce) package dry onion soup mix
1 (1 1/4 ounce) packagedry mushroom gravy mix
1 cup red Burgundy wine (Highly recommend the 2002 Joseph Drouhin, Bourgogne Vero-remainder serve chilled with the meal)
5 ounces mild horseradish
3 tablespoons Worcestershire sauce
2 teaspoons cracked pepper
1 teaspoon salt
½ teaspoon habanero salt or ½ teaspoon seasoning salt
½ teaspoon thyme
½ teaspoon paprika
2 -4 ounces blue cheese, crumbled (Maytag Blue Cheese if available)

1
Place the halved medium potatoes on the bottom of a 5 quart crock pot.
2
Mix the cracked pepper, salt, habanero salt, thyme, and paprika together and rub well into the roast.
3
Place the roast on top of the potatoes.
4
Sprinkle the dry onion soup on top of the roast.
5
Add Worcestershire sauce.
6
Add garlic evenly.
7
Add carrots, yellow/orange bell peppers, small potatoes, pearl onions, and mushrooms.
8
Add creamed soups.
9
Add water, burgundy, & beef stock.
10
Add horseradish and Hatch Green Chilies.
11
Cook on low for 10 hours.
12
Add salsa and dry mushroom gravy-stir well.
13
Cook on low an additional 2-4 hours.
14
Optional: When serving, sprinkle the roast with Blue Cheese.
15
Serve with the vegetables and gravy on the side or on top of the roast beef.

4538

kcal

Calories

Fat

612

Carbs

321

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: 4 lbs rump steak (I prefer organic rib or top sirloin from Whole Foods) or 4 lbs chuck (I prefer organic rib or top sirloin from Whole Foods) or 4 lbs arm roast (I prefer organic rib or top sirloin from Whole Foods) or 4 lbs rib roast (I prefer organic rib or top sirloin from Whole Foods) or 4 lbs top sirloin steaks (I prefer organic rib or top sirloin from Whole Foods), 4 medium potatoes, halved, 12 lb baby potatoes (I prefer organic Amandine), 12 lb white pearl onion, and more.

Yes, Buck and His Dogs Spicy Santa Fe Crock Pot Roast falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Buck and His Dogs Spicy Santa Fe Crock Pot Roast

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions