"Hot" Pot Roast
A smoky, spicy pot roast bursting with kraut and pepper heat, perfect for a cozy family dinner that delivers deep flavor in every bite.
Ingredients
Instructions
- Place roast in crock-pot.
- Sprinkle garlic powder and meat tenderizer over the roast.
- Pour enough water to cover the roast about 1/2 inch.
- Cook on high for 4 hours.
- Add potatoes.
- Cook on high for 2 more hours.
- Add hot peppers and kraut.
- Cook on high for 1 more hour.
- Serve.
Tips & Substitutions
For added flavor, consider marinating the roast overnight with the garlic powder and some soy sauce. If you prefer, you can substitute the potatoes with sweet potatoes for a richer taste. Adjust the heat level by varying the amount of hot peppers, or use milder peppers for a less spicy dish. This recipe is great for meal prepping and can also be adapted for vegan recipes by using jackfruit instead of roast.
Serving Suggestions
This pot roast pairs beautifully with a side of Quick Apple Salad for a refreshing contrast. Serve it alongside crusty bread to soak up the flavorful juices. For a heartier meal, consider adding steamed green beans or a simple green salad. You can also use the leftovers to create a delicious sandwich the next day.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the pot roast in a covered dish in the oven at 350°F until heated through, about 20-30 minutes. Alternatively, you can reheat individual portions in the microwave for 2-3 minutes or until hot throughout.
Nutrition & Diet Analysis (per serving)
Each serving of "Hot" Pot Roast contains roughly 1365 calories, with 78g protein, 237g carbohydrates, and 23g fat. It is an excellent source of protein (155% of the Daily Value), dietary fiber (133% of the Daily Value), and iron (131% of the Daily Value), and a good source of calcium and vitamin C. Note that it is relatively high in sodium, at 1451mg per serving (63% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of meat for this pot roast?
Yes, you can use cuts like chuck roast or brisket, which are both flavorful and tender when slow-cooked. Just adjust the cooking times based on the size and type of meat you choose.
How can I make this recipe less spicy?
To reduce the heat, simply decrease the amount of hot peppers you add. You can also use milder varieties like sweet bell peppers or omit them altogether, allowing the kraut to provide some tanginess without the heat.
Can I cook this dish in an oven instead of a crock-pot?
Absolutely! You can cook the pot roast in a covered Dutch oven at 300°F for about 3-4 hours, or until the meat is tender. Just add the potatoes and kraut during the last hour of cooking to ensure they don’t overcook.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).