Weekly Recipes

Mexican Pot Roast

Slow Cooker Mexican Pot Roast

Mexican Pot Roast is an easy slow cooker recipe full of Southwestern flavors and a chile-tomato sauce that makes it good on tacos, rice, sandwiches, whatever…

Mexican Pot Roast is easy peasy and very versatile. You can slice it and serve it with its spicy sauce on a plate or in a sandwich, chop it up and serve it on rice or noodles, or shred it and make it into a street taco (as in the photo above). With beef instead of pork, a different balance of spices is needed to get just the right flavor.

When I first made this, I thought it had too much sauce in proportion to the meat … but then I decided to shred it and make tacos (or tostadas) and every bit of that sauce was needed. I just stirred it in with the shredded beef. This is a good dish for freezing. Personally, I’ll probably make a double batch next time and then shred the whole thing, mix it with the sauce, and pack it up in small containers for freezing. That way I can pull out one dinner’s worth and have dinner on the table in 15 minutes. Yay! It’s also a low fat, nutritious dish. At our house, this one’s a keeper!

You need to be careful to go light on the hot sauce, green chiles, and chili powder and then add more to get the right heat. I used hot chiles and hot chili powder and only 2 tbsp of the hot sauce. With milder chiles and chili powder, use more hot sauce.

Mexican Pot Roast
Prep time
Cook time
Total time
Serves: 8 servings
  • 1 tbsp olive oil
  • 1 (2½ pound) beef chuck roast, trimmed
  • ½ tsp salt
  • ½ tsp ground black pepper
  • 1 cup chopped onion
  • ⅔ cup diced green chile
  • 2 tbsp hot sauce
  • 3 tbsp taco seasoning
  • ½ tsp chili powder
  • 1 tsp cayenne pepper
  • 1 teaspoon garlic powder
  1. Heat olive oil in a large skillet over medium-high heat. Season beef chuck roast with salt and pepper.
  2. Sear roast in hot oil until browned entirely, about 2 to 3 minutes per side; transfer browned roast to a slow cooker.
  3. Sprinkle onion, green chiles, hot sauce, taco seasoning, chili powder, cayenne pepper, and garlic powder over the roast.
  4. Cook on low until meat is fall-apart tender, 8 to 10 hours.
* I used Chamula hot sauce (similar to Chalula), but most hot sauces will do, just adjust for varying heat
* I also used hot Sandia green chiles and hot Chimayo chile powder. You may need to increase the hot sauce if using mild chiles and mild chile powder.
* I used the Cuisinart 3-in-1 multicooker and seared the meat in the cooker. You can either place the inside pot on the stove or set the cooker settings to high heat. Fabulous! You don't need to use a separate skillet to brown the meat.



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