Best 5 Slow Cooker Mexican Pot Roast Recipes
Embark on a culinary journey to savor the delectable flavors of Slow Cooker Mexican Pot Roast, a dish that tantalizes taste buds with its zesty blend of Mexican spices and tender, fall-off-the-bone pot roast. This recipe is a symphony of simplicity and flavor, crafted with a few pantry staples and a slow cooker. The pot roast is lovingly enveloped in an aromatic broth infused with a medley of Mexican seasonings, creating a rich and flavorful sauce that seeps into every crevice of the meat. As the slow cooker works its magic, the pot roast becomes incredibly tender, yielding to the gentle touch of a fork. Accompanying the pot roast are three delectable recipes that elevate the dining experience: a creamy and refreshing Avocado Salsa, a vibrant and tangy Pico de Gallo, and a smoky and flavorful Chipotle Crema. These accompaniments add layers of flavor and texture, transforming the humble pot roast into a fiesta of flavors.
Here are our top 5 tried and tested recipes!
SLOW COOKER MEXICAN POT ROAST RECIPE - (3.9/5)
Provided by smclane
Number Of Ingredients 9
Steps:
- Spray 5-quart slow cooker with cooking spray. Arrange onion and potatoes in slow cooker. Place beef over vegetables. Sprinkle with taco seasoning mix, cumin, red pepper, salt and pepper. Pour tomatoes over beef and vegetables. Cover; cook on Low heat setting 8 to 9 hours or until beef is tender. Serve beef and vegetables with sauce.
CROCK POT MEXICAN ROAST & PINTO BEANS RECIPE - (3.8/5)
Provided by msippigrl
Number Of Ingredients 11
Steps:
- Pour the rinsed and drained beans in the bottom of a 6-qt. crock pot. Set aside. In a small mixing bowl, stir together the undrained Rotel tomatoes, chopped onion, and all the seasonings (including the bouillon granules). Pour mixture over the beans and give it a little stir. Lay the roast on top and season the surface with a little garlic salt, salt, and black pepper. Add enough water to cover beans and about half of the roast. (May need additional water during cooking.) Place the cover on the crock pot and cook on HIGH setting for 4 - 5 hours, or until roast falls apart and the beans are tender, adding more water as needed. Taste and adjust seasonings to your taste. Serve with plain tortilla chips or cornbread. Can be garnished with sour cream, salsa, etc., if desired. I served with a side of corn.
SLOW-COOKER MEXICAN POT ROAST
This pot roast, richly flavored with Mexican spices, might be the perfect weeknight family meal. Simply toss everything into the slow cooker in the morning, and it'll be ready when you are in the evening.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 8h15m
Yield 6
Number Of Ingredients 9
Steps:
- Spray 5-quart slow cooker with cooking spray. Arrange onion and potatoes in slow cooker. Place beef over vegetables. Sprinkle with taco seasoning mix, cumin, red pepper, salt and pepper. Pour tomatoes over beef and vegetables.
- Cover; cook on Low heat setting 8 to 9 hours or until beef is tender. Serve beef and vegetables with sauce.
Nutrition Facts : Calories 410, Carbohydrate 21 g, Cholesterol 105 mg, Fat 1, Fiber 2 g, Protein 37 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 650 mg, Sugar 3 g, TransFat 1 g
MEXICAN POT ROAST
Freezes well. The meat can be used in burritos, tacos, Mexican dishes, and soups.
Provided by shasty
Categories World Cuisine Recipes Latin American Mexican
Time 8h25m
Yield 12
Number Of Ingredients 11
Steps:
- Heat olive oil in a large skillet over medium-high heat. Season beef chuck roast with salt and pepper. Cook roast in hot oil until browned entirely, 2 to 3 minutes per side; transfer browned roast to a slow cooker.
- Sprinkle onion, chile pepper, hot sauce, taco seasoning, chili powder, cayenne pepper, and garlic powder over the roast.
- Cook on Low until meat is fall-apart tender, 8 to 10 hours.
Nutrition Facts : Calories 212.8 calories, Carbohydrate 5.4 g, Cholesterol 70.2 mg, Fat 11.2 g, Fiber 0.7 g, Protein 21.2 g, SaturatedFat 3.8 g, Sodium 771.9 mg, Sugar 2.1 g
INSTANT POT® CLASSIC POT ROAST
Classic pot roast-in your Instant Pot®? Yes, you read that right. Feast on perfectly seasoned, fall-apart-tender beef roast plus all the extras, like carrots, potatoes, onions and celery, in a fraction of the time it used to take. Our easy Instant Pot® roast beef takes the classic recipe and reinvents it for today's kitchen. Save it to your recipe box now, and keep it for a lifetime!
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h35m
Yield 8
Number Of Ingredients 13
Steps:
- Rub beef with salt and pepper. Spray 6-quart Instant Pot® insert with cooking spray. Select SAUTE; adjust to normal. Melt butter in insert. Add beef; cook 4 to 6 minutes on first side until browned. Turn and cook 4 to 6 minutes on second side until browned. Transfer to medium bowl using tongs.
- Add onions; cook 3 to 4 minutes or until softened and beginning to brown. Stir in broth. Select CANCEL. Stir in carrots, celery, garlic and thyme. Stir in potatoes. Add beef to mixture in insert.
- Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 45 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
- Remove beef to serving platter. In small bowl, beat cornstarch and water with whisk. Select SAUTE, and adjust to normal; heat liquid to simmering. Gently stir in cornstarch mixture; cook 1 to 2 minutes, stirring frequently, until thickened. Select CANCEL. Serve vegetables with beef.
Nutrition Facts : Calories 410, Carbohydrate 43 g, Cholesterol 70 mg, Fat 1, Fiber 5 g, Protein 25 g, SaturatedFat 7 g, ServingSize About 1 1/3 Cups, Sodium 690 mg, Sugar 7 g, TransFat 1/2 g
Tips:
- Choosing the Right Cut of Beef: For a tender and flavorful pot roast, opt for chuck roast, rump roast, or shoulder roast.
- Searing the Beef: Searing the beef before slow cooking adds depth of flavor and creates a delicious crust.
- Using a Quality Salsa: Select a flavorful and authentic Mexican-style salsa for maximum taste.
- Adding Vegetables: Incorporate your favorite vegetables such as bell peppers, onions, and corn for a colorful and nutritious meal.
- Spices and Seasonings: Experiment with different spices like chili powder, cumin, and oregano to create a unique flavor profile.
- Cooking Time: Allow ample time for the pot roast to cook on low heat, typically 8-10 hours, to achieve fall-apart tenderness.
- Serving Suggestions: Serve the pot roast over rice, mashed potatoes, or tortillas, and accompany it with toppings like sour cream, guacamole, and shredded cheese.
Conclusion:
The slow-cooker Mexican pot roast is a flavorful and convenient meal that combines the richness of Mexican spices with the tender texture of slow-cooked beef. With its ease of preparation and vibrant flavors, this dish is perfect for busy weeknights or casual gatherings. Experiment with various salsa varieties and spice combinations to create a personalized and delicious meal that will satisfy your taste buds and warm your soul. Enjoy this delectable dish with your loved ones, and don't forget to savor every bite!
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