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.
Heber Mills
May 16, 2025Easy to follow and delicious! I used it for tacos and everyone loved it.
Patrick Reichel
Jan 29, 2024I'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
Nov 27, 2023This 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
Oct 6, 2023I 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!