Slow Cooker Mexican Pot Roast
User Reviews
5
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Prep Time
15 mins
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Cook Time
4 hrs
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Servings
6
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Calories
515 kcal
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Course
Main Course
Slow Cooker Mexican Pot Roast
Description
The Slow Cooker Mexican Pot Roast uses a boneless chuck beef roast as its base, seasoned simply and browned for extra flavor before slow cooking. The vegetables—onion, celery, carrots, and garlic—create a hearty bed for the roast, while the broth enriched with beef bouillon, cumin, and chili powder adds warmth and depth. Slow cooking softens the meat until it shreds easily, absorbing the savory and slightly smoky spices.
The final dish features tender shredded beef moistened with some cooking broth for juiciness and can be garnished with chopped cilantro for a fresh contrast. This recipe suits a comforting dinner and can pair well with rice, tortillas, or mashed potatoes to soak up the flavorful juices.
Ingredients
- 1 2 ½ to 3- pound chuck beef roast boneless
- 1 ½ teaspoons kosher salt
- 1 ½ teaspoons black pepper freshly ground
- ½ teaspoon smoked paprika
- 1 teaspoon olive oil
- 1 onion , peeled and quartered
- 3 talks celery , cut into 3-inch pieces
- 3 carrot peeled and cut into 3-inch pieces
- 5 cloves garlic , peeled and smashed
- 1 cup water
- 2 teaspoons beef bouillon
- 2 teaspoons cumin ground
- 2 teaspoons chili powder
- cilantro , for serving
Instructions
- Pat the chuck roast dry with a paper towel. In a small bowl mix the kosher salt, black pepper and smoked paprika together. Sprinkle over both sides of the chuck roast and pat into the meat.
- Heat a large skillet over medium-high heat. Add the olive oil and then add the roast. Cook on both sides until nicely browned, about 3-4 minutes per side.
- Line a slow cooker with a Reynolds Slow Cooker Liner according to the package directions. Add the onion, celery, carrots and garlic. Transfer the browned roast to the slow cooker. Whisk the water, beef bouillon, ground cumin and chile powder together and pour over the meat.
- Cook for 4 hours on high or 8 hours on low.
- Transfer the meat to a platter. Strain the broth into a jar or measuring cup and transfer the vegetables to a bowl.
- Shred the meat and mix with ½ cup or more of the broth, garnish with chopped cilantro if desired, and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 515 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 515kcal | 26% |
| Carbohydrates | 7g | 2% |
| Protein | 52g | 104% |
| Fat | 31g | 48% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 183mg | 61% |
| Sodium | 854mg | 36% |
| Potassium | 1096mg | 23% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 5508IU | 110% |
| Vitamin C | 5mg | 6% |
| Calcium | 82mg | 8% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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