What is an easy pot roast recipe for people with diabetes?

This juicy pot roast bursts with spicy, Mexican flavors. Capsaicin, which gives chiles their heat, is also an anti-inflammatory, making this easy slow cooker recipe a great one for people with diabetes.

Click below to see chef Michel Nischan make this zesty pot roast.

Slow Cooker Mexican Roast


4 lb beef chuck pot roast
1 tsp sea salt (to taste)
1 tsp black pepper (to taste)
2 tbsp olive oil
1 large onion, chopped
1 chopped green bell peppers, seeded
1 tsp chili powder
3 tbsp chili sauce (to taste)
12 cilantro sprigs (optional, for garnish)
2 serrano chili peppers, seeded and chopped
2 medium garlic cloves, chopped
1 cup water
1/2 tsp tabasco sauce (to taste)


1. Trim excess fat from roast, and season with salt and pepper. Spread olive oil over meat.
2. Place meat in hot skillet, and brown meat quickly on all sides.
3. Place 1/2 of onion, green pepper, and serrano peppers in bottom of slow cooker.
4. Transfer roast to slow cooker, and sprinkle remaining onion, green pepper, serrano pepper, and garlic and chili powder over meat.
5. Pour chili sauce over meat. Add enough water to just come up to bottom of roast. Add hot sauce to taste.
6. Cover, and cook on low for 6 to 8 hours, checking to make sure there is always small amount of liquid in bottom.
7. If meat needs further cooking, turn slow cooker to high and cook for another hour or until the meat reaches desired tenderness.
8. Serve garnished with cilantro.

Additional Information
Serve with 1/2 cup per serving cooked quinoa. Chicken, beef, pork, and venison can be substituted for beef.  

Makes 12 servings
Note: Optional items are not included in nutritional facts.

Calories 299.4
Total Carbs 3.2 g
Dietary Fiber 0.5 g
Sugars 1.8 g
Total Fat 14.3 g
Saturated Fat 5 g
Unsaturated Fat 9.4 g
Potassium 677 mg
Protein 36.7 g
Sodium 285.2 mg

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