Mexican Pot Roast

Mexican Pot Roast
  • PREP TIME
    15 mins
  • COOK TIME
    8 hrs 10 mins
  • TOTAL TIME
    8 hrs 25 mins
  • SERVING
    12 People
  • VIEWS
    213

Transform your kitchen into a fiesta with this incredibly tender and flavorful Mexican Pot Roast. Perfect for a family dinner or a make-ahead meal, the succulent beef is infused with a rich blend of spices and chiles, ready to be shredded and enjoyed in countless south-of-the-border creations.

Ingridients

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Nutrition

  • Carbohydrate
    5 g
  • Cholesterol
    70 mg
  • Fiber
    1 g
  • Protein
    21 g
  • Saturated Fat
    4 g
  • Sodium
    772 mg
  • Sugar
    2 g
  • Fat
    11 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 5 mins Season the chuck roast generously with salt and pepper. (5 minutes)

Image Step 02
02 Step

Recipe View 15 mins Heat the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Once the oil is shimmering, carefully add the chuck roast. Sear on all sides until deeply browned, about 3-4 minutes per side. This step is crucial for developing rich flavor. Transfer the browned roast to your slow cooker. (15 minutes)

Image Step 03
03 Step

Recipe View 5 mins In the slow cooker, sprinkle the diced green chiles, chopped onion, hot sauce, taco seasoning, chili powder, cayenne pepper, and garlic powder evenly over the roast. (5 minutes)

Image Step 04
04 Step

Recipe View 8 hrs Cover and cook on Low for 8-10 hours, or on High for 4-5 hours, or until the roast is incredibly tender and easily shreds with a fork. The cooking time may vary depending on your slow cooker. (8-10 hours)

Image Step 05
05 Step

Recipe View 10 mins Once cooked, remove the roast from the slow cooker and shred it using two forks. Return the shredded beef to the slow cooker to soak up the flavorful juices. (10 minutes)

For an even deeper flavor, try searing the roast with a tablespoon of butter in addition to the olive oil.
If you don't have green chiles on hand, you can substitute with 1 (10 ounce) can of diced tomatoes and green chiles (such as Rotel), drained.
For a thicker sauce, remove about 1 cup of the cooking liquid from the slow cooker after the roast is cooked, and whisk in 1 tablespoon of cornstarch. Pour the mixture back into the slow cooker and stir to combine. Let it sit for 15-20 minutes to thicken.
Serve the shredded Mexican Pot Roast in tacos, burritos, quesadillas, enchiladas, or over rice. It's also fantastic in soups and stews.

Ezra Schuppe

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.6/ 5 ( 71 Ratings)
Total Reviews: (4)
  • Heber Mills

    Easy to follow and delicious! I used it for tacos and everyone loved it.

  • Patrick Reichel

    I've made this recipe several times now, and it's always a hit. It's so versatile, and the leftovers are even better!

  • Declan Runolfsdottir

    This recipe is a game-changer! The meat was so tender and flavorful, and my family devoured it. I'll definitely be making this again!

  • Blaze Greenholt

    I was a little hesitant to add the cayenne pepper, but it added just the right amount of heat. This is now my go-to recipe for pot roast!

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