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Chili Pot Roast

If you haven’t noticed, we really love our slow cookers around here.  During the holidays, it gets crazy around my house; I’m sure your house is the same.  For example, tonight I left the office at 6, took my daughter to a play, went home to let the puppy out, and then picked my daughter back up from the play.  You’ll see there was not a lot of time in there for cooking dinner.  Lucky for me, this Chili Pot Roast is a new spin on a traditional recipe and was ready and waiting when I got home.

Chili Pot Roast


Katie @


  • 2 pounds pork roast
  • 6 ounces beef broth
  • 7.25 ounces diced tomatoes, undrained
  • 2 ounces diced green chiles, undrained
  • 1 teaspoon chipotle chili powder
  • 0.5 teaspoon ground cumin
  • 0.5 teaspoon onion powder


Place all ingredients into crockpot.  Cover and cook on low for 8-10 hours.

Freezing Directions:

Before cooking, place all ingredients into gallon freezer bag.  Label and freeze.  To serve: thaw in fridge.  Cook in crockpot on low for 8-10 hours.

Servings: 4


**conversion chart image provided by Erik Spiekermann


2 Responses to “Chili Pot Roast”

  1. Theresa J. says:

    What Paleo friendly sides would you recommend serving with the Chili Pot Roast?

    • Katie says:

      Hi Theresa! I think a root vegetable roast with butternut squash, sweet potatoes and onions would be good. Or you could just do a baked sweet potato. Let us know what you try!

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