This Clean Eating Diablo Pot Roast is NOT for the faint of heart, this pot roast is very, very spicy, even for me!! If you don’t like hot food you might want to keep searching for another pot roast recipe. In all seriousness, you could leave out the habaneros but then it wouldn’t be “diablo”.
When preparing this recipe please make sure you wear gloves when handling the habanero or be make sure you wash your hands very well immediately after cutting them. The first time I made this I did neither, forgot and rubbed my eye, let’s just say I learned a very valuable lesson.
This has become one of our favorite recipes in the Brawley household. I hope you enjoy this!
Ingredients
1 1/2 pounds boneless pot roast, beef arm
3 red potatoes, cubed
3 cloves garlic, minced
1 medium onion, diced
20 baby carrots, bias cut
2 can (14 oz) tomatoes, diced
2 habanero pepper, diced
1 tablespoon Balsamic vinegar
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 tablespoon chili paste (sambal oelek)
Trim all excess fat from roast. Place potatoes, onion, garlic tomatoes and carrots in the bottom of crockpot.
Make a smooth paste of mustard, chili sauce, Worcestershire sauce, vinegar, and habanero. Spread over top of the roast.
Place roast in the crockpot on top of potatoes, onions, garlic, tomatoes, and carrots. Cover and cook on low for 10 to 12 hours or on high for 5 to 6 hours.
Servings: 8
Yield: 8 Cups
Enjoy!!
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