Crockpot Roast With Ancho Chilis

Heather Dessinger

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Crockpot Roast In Ancho Chili Sauce

Snowboarding the white sand dunes of Ruidoso, New Mexico was a short-lived love affair. More like a fling, actually. If they ever install ski lifts it’s a romance worth rekindling, but until then I’m more than happy to doodle my name next to a yucca tree instead.

What I DID truly love about New Mexico, though, were the colorful hanging ristras of dried peppers. What exactly one did with these peppers I had no idea – but unraveling the mystery over the last ten years has been a sumptuous journey for sure.

Anaheim chilies from New Mexico, chipotle’s, ancho’s from the legendary fields of Puebla, Mexico – each variety adds depth and excitement in its own way. Take the ancho, for example. It’s mid-range on the heat scale, but it’s peppery sweetness is what makes it perfect for a family of all ages.

No need to fiddle with it too much, either. The complex flavor is best paired with simple ingredients. Roast. Salt. Onion. Aaand a few other things. But yeah, that’s pretty much it. Did I mention that active prep time is only 10 minutes? (15 if you make gravy!)

Just one more thing. The sauce is absolutely fab over scrambled eggs.

crockpot roast
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4.25 from 4 votes

Crockpot Roast With Ancho Chilis

Calories 0kcal
Author Mommypotamus

Ingredients

Instructions

  • Rub salt on the roast and place it in the crockpot to rest for 1/2 to 1 hour (this improves the tenderness of the meat).
  • In the meantime, chop onions, dice chili's, peel and crush garlic, get your stock ready and pull the spices off the rack.
  • When the roast has rested, place remaining ingredients in the crockpot and cook on low for 7-8 hours, or until tender.
  • Remove roast from crock pot and, if desired, make gravy with the ancho chili liquid. Here's how. (Note: I prefer to use arrowroot powder instead of cornstarch)
  • Enjoy!

Nutrition

Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg

Photo credit: Mr. T in DC

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About HEATHER

Heather is a holistic health educator, herbalist, DIYer, Lyme and mold warrior. Since founding Mommypotamus.com in 2009, Heather has been taking complicated health research and making it easy to understand. She shares tested natural recipes and herbal remedies with millions of naturally minded mamas around the world. 

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34 thoughts on “Crockpot Roast With Ancho Chilis”

  1. @Mellanie – Hope you love it as much as we do! I put the leftover gravy on EVERYTHING for days: eggs, burger patties, steamed veggies

    Reply
  2. I can wait to eat this looks so yummy and delicious..Thank you for sharing the recipe I might cook this..Have a nice day and keep on posting delicious food..

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  3. A perfect fall dish – and who can resist the flavors of Mexico (or New Mexico). Looking forward to trying… Thank you!

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  4. Really, a perfect dish for this time of the year. Its has gotta be there. And the recipe is amazing too. I have tried it before. Gonna give another try. And love those red chillies. Amazing picture, that one.

    Reply
  5. Hey! Dumb question – I am making this right now, and am unsure as to if I need to add water in addition to the chicken broth or if that’s in place of broth if you don’t have broth . . . seems like I would need to add enough water to cover the meat more than 2 cups worth of broth, but I don’t want to ruin the yummy sauce . . .

    Reply
  6. well since you did ask…. crawfish. we have a crawfish boil for easter and crawfish étouffée for christmas eve.

    Reply
  7. We’re having tri-tip, garlic mashed potatoes, sautéed green beans, and artisan bread, with deviled eggs for an appetizer.

    Reply
  8. Julie Charbonnet Whetstine – Oh YUM! Now I’m craving etouffee . . . maybe I can get a roux going with white bean flour!

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    • Heather, this was the BEST!! Roast I have ever had!! Hubby loved it. And to my surprise, my eldest daughter popped in. She kept picking at and picking at it!! But she swears she hates roasts ?Thank you for this share!! ❤??
      Deborah

      Reply
  9. It’s soooo yummy! And you can do it in the oven or on the grill. Just be sure not to over cook it, as it keeps “cooking” until it’s cut. We are getting a pre-marinated one from
    Costco, but it’s not organic. *blush*

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  10. Ham, deviled eggs, and cheesy potatoes but since we’re on the GAPS intro I’m having to be creative with other foods. I made the your roast recipe last night and it was yummy!

    Reply
  11. We always did ham and scalloped potatoes growing up, but this year we are having oysters and then slow cooked Moroccan lamb over cauli mash. And homemade ice cream, of course.

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  12. I made it tonight for my family and it was so wonderful and simple! We added some root vegetables and the meal was perfect! Thank you!

    Reply
  13. Hi! This looks delicious – can’t wait to try it! One question though – the link for how to make the gravy just leads back to this same post. Is there a page with the gravy recipe? Thanks!

    Reply
  14. Heather, That was one the best roasts I have ever eaten! Thank you so much for the recipe! Next year we’ll have to grow way more anchos because this is going to be a staple on our menu from now on!

    Reply
  15. Hi Heather, I am newer to your site and I LOVE it! I think you are great. I made this roast tonight and it was delicious. I was wondering what recipe you used for the gravy. The link didn’t work when I clicked on it. Thanks!

    Reply
  16. LOVE this recipe, sweet friend! So I included it in my contributor post – “50 Fabulous Grain-Free Slow Cooker Meals” – over at Keeper of the Home. I hope it sends lots of new friends your way! 🙂

    Reply
  17. 5 stars
    Excellent recipe… have been making this since I purchased your ebook when my son was a baby 6 years ago. Easy and delicious.

    Reply