Best 8 Slow Cooker Southwestern Pot Roast Recipes

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**Savor the Bold Flavors of the Southwest with our Slow Cooker Southwestern Pot Roast:**
Embark on a culinary journey to the vibrant Southwest with our tantalizing Slow Cooker Southwestern Pot Roast. This hearty and flavorful dish combines the finest ingredients to create a symphony of tastes that will delight your palate. Picture tender chunks of beef, slow-cooked to perfection in a rich and savory broth infused with the warmth of chili powder, cumin, and a touch of cayenne pepper. The tender meat is complemented by a medley of colorful vegetables, including sweet potatoes, carrots, and bell peppers, which add a delightful crunch and natural sweetness. Served over fluffy rice or mashed potatoes, this pot roast is a feast for the senses, offering a perfect blend of comfort and excitement. Prepare to be captivated by the bold flavors and irresistible aroma of our Slow Cooker Southwestern Pot Roast, a culinary masterpiece that will become a staple in your dinner rotation.

**Additional Recipe Delights Inside:**

1. **Southwestern Stuffed Bell Peppers:** Embark on a culinary adventure with these vibrant Southwestern Stuffed Bell Peppers. A delightful combination of seasoned ground beef, black beans, corn, and a blend of Southwestern spices, all nestled within tender bell peppers. Baked to perfection, these stuffed peppers offer a hearty and flavorful meal that's perfect for a healthy and satisfying dinner.

2. **Easy Southwestern Black Bean Soup:** Experience the warmth and comfort of our Easy Southwestern Black Bean Soup. This hearty and flavorful soup features tender black beans simmered in a savory broth, infused with the vibrant flavors of chili powder, cumin, and a touch of cayenne pepper. Topped with fresh cilantro and a dollop of sour cream, this soup is a delightful blend of textures and tastes, providing a satisfying and nourishing meal.

3. **Southwestern Chicken Skillet:** Delight in the sizzling flavors of our Southwestern Chicken Skillet. Tender chicken is seared to perfection and tossed with a medley of colorful vegetables, including bell peppers, corn, and black beans, all coated in a tantalizing Southwestern sauce. This vibrant and flavorful dish is sure to become a family favorite, offering a quick and easy meal that's packed with bold and satisfying flavors.

Here are our top 8 tried and tested recipes!

CROCKPOT SOUTHWEST BEEF ROAST



Crockpot Southwest Beef Roast image

Crockpot Southwest beef roast is an incredibly easy beef roast recipe, perfect for weeknight dinners or for making game day sandwiches. This slow cooker recipe uses 4 ingredients and takes just 5 minutes to prep.

Provided by Amee

Categories     Main Course

Time 8h5m

Number Of Ingredients 6

15.5 oz jar salsa (I use a good organic, chunky medium salsa for this)
2 large garlic cloves (smashed and peeled)
1/2 cup beef stock
3 lb grassfed beef shoulder roast
1 tbsp butter (for browning roast)
salt & fresh cracked pepper to taste

Steps:

  • Melt butter over medium-high heat in a large skillet.
  • Add roast and brown quickly on all sides.
  • Transfer roast to crockpot and add all other ingredients.
  • Cook on low for 8 hours.
  • Shred meat and serve over corn tortillas with your favorite garnishes (avocado, fresh chopped tomatoes, lettuce, cheese, etc.)

Nutrition Facts : Carbohydrate 4 g, Protein 50 g, Fat 12 g, SaturatedFat 6 g, Cholesterol 142 mg, Sodium 545 mg, Fiber 1 g, Sugar 2 g, Calories 334 kcal, ServingSize 1 serving

SLOW COOKER POT ROAST



Slow Cooker Pot Roast image

It's quick and easy to assemble.

Provided by keylimeone

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 8h15m

Yield 6

Number Of Ingredients 9

1 onion, sliced
¼ cup all-purpose flour
1 (2 1/2 pound) boneless beef chuck roast
1 pinch salt and ground black pepper to taste
1 (1.2 ounce) package dry beef gravy mix
1 (1 ounce) package ranch dressing mix
1 (.7 ounce) package dry Italian-style salad dressing mix
½ cup water, or as needed
5 whole peeled carrots

Steps:

  • Spray the inside of a slow cooker with cooking spray. Spread the onion slices out into the bottom of the cooker.
  • Spread the flour out onto a work surface. Sprinkle the chuck roast with salt and black pepper, and roll the roast in the flour to coat all sides. Using the edge of a small, sturdy plate, pound the flour into the meat. Place the floured roast into the cooker on top of the onions. Whisk together beef gravy mix, ranch dressing mix, and Italian dressing mix in a bowl, and whisk the mixes with water until smooth. Pour over the chuck roast. Distribute carrots around the meat.
  • Cover the cooker, set to Low, and cook until the roast is tender and the gravy has thickened, about 8 hours.

Nutrition Facts : Calories 385.2 calories, Carbohydrate 20.8 g, Cholesterol 86.8 mg, Fat 22 g, Fiber 2.5 g, Protein 23.9 g, SaturatedFat 8.7 g, Sodium 1287.8 mg, Sugar 6.1 g

SLOW-COOKER POT ROAST



Slow-Cooker Pot Roast image

I work full time, so this slow cooker roast beef is my go-to when I want a hearty, home cooked meal. It's a comfort to walk in and smell this simmering slow cooker pot roast that I know will be fall-apart tender and delicious. -Gina Jackson, Ogdensburg, New York

Provided by Taste of Home

Categories     Dinner

Time 6h15m

Yield 8 servings.

Number Of Ingredients 11

1 cup warm water
1 tablespoon beef base
1/2 pound sliced fresh mushrooms
1 large onion, coarsely chopped
3 garlic cloves, minced
1 boneless beef chuck roast (3 pounds)
1/2 teaspoon pepper
1 tablespoon Worcestershire sauce
1/4 cup butter, cubed
1/3 cup all-purpose flour
1/4 teaspoon salt

Steps:

  • In a 5- or 6-qt. slow cooker, whisk water and beef base; add mushrooms, onion and garlic. Sprinkle roast with pepper; transfer to slow cooker. Drizzle with Worcestershire sauce. Cook roast, covered, on low 6-8 hours or until meat is tender., Remove roast to a serving platter; tent with foil. Strain cooking juices, reserving vegetables. Skim fat from cooking juices. In a large saucepan, melt butter over medium heat. Stir in flour and salt until smooth; gradually whisk in cooking juices. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in cooked vegetables. Serve with roast.

Nutrition Facts : Calories 380 calories, Fat 22g fat (10g saturated fat), Cholesterol 126mg cholesterol, Sodium 467mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 35g protein.

SOUTHWESTERN CROCK POT POT ROAST



Southwestern Crock Pot Pot Roast image

I found this recipe in the local newspaper, but adapted it to my families taste. This makes a wonderful dinner on a cold winter night!

Provided by Kim D.

Categories     One Dish Meal

Time 8h10m

Yield 4-6 serving(s)

Number Of Ingredients 14

2 -2 1/2 lbs pot roast (I use eye of round)
1/2 cup chili powder
1 tablespoon dried onion flakes
4 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon pepper
3 garlic cloves, minced
2 cups uncooked pinto beans
1 (4 ounce) can chopped green chilies, undrained
2 (10 ounce) cans Ro-Tel tomatoes, undrained
1 (10 1/2 ounce) can poblano soup
1/2 cup water

Steps:

  • Mix chili powder, onion flakes, cumin, paprika, cayenne pepper, salt, pepper and garlic together in a small bowl.
  • Rub seasonings on roast on all sides.
  • Places roast in crock pot.
  • Sprinkle remaining seasoning on top of roast.
  • Place uncooked beans around the roast.
  • Pour chiles, tomatoes, soup and water over roast.
  • (Do not add any more water; beans will cook in roast's own juices.)
  • Cook on low for 8 to 9 hours until roast shreds easily.
  • Finish shredding roast and stir to blend roast and beans.
  • Serve in a bowl along with cornbread or in warm tortillas garnished with grated cheddar cheese, sour cream, guacamole and sliced jalapeños.

Nutrition Facts : Calories 220.9, Fat 3.8, SaturatedFat 0.6, Sodium 1132.9, Carbohydrate 41.9, Fiber 14.7, Sugar 3.6, Protein 12.3

SLOW COOKER POT ROAST



Slow Cooker Pot Roast image

Taking the time to make a smooth, thick gravy for this slow-cooked dinner is worth it. As the pot roast cooks, the water and juices from the vegetables and meat will thin the gravy out, creating just the right consistency.

Provided by Food Network Kitchen

Categories     main-dish

Time 8h50m

Yield 8 to 10 servings

Number Of Ingredients 15

One 4-pound beef chuck roast
Kosher salt and freshly ground black pepper
1/3 cup all-purpose flour, plus more for coating
3 tablespoons olive oil
4 medium carrots, cut into 2-inch pieces
3 stalks celery, peeled and cut into 2-inch pieces
1 medium onion, cut into 1/2-inch wedges
3 cloves garlic, mashed
3 tablespoons tomato paste
1 cup red wine
3 cups low-sodium beef broth
3 bay leaves
2 sprigs fresh thyme
1/2 teaspoon ground allspice
1/2 cup loosely packed parsley leaves, chopped

Steps:

  • Sprinkle the roast all over with 2 1/2 teaspoons salt and 1 1/2 teaspoons pepper. Coat in flour and shake off any excess. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the roast to the skillet and cook until golden brown on all sides, about 8 minutes, turning as needed. Transfer the roast to the insert of a 6-quart slow cooker, along with the carrots, celery, onions and garlic.
  • Add the remaining 1 tablespoon oil to the skillet over medium heat. Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute. Add the flour and wine and whisk until thick (it's OK if there are some lumps). Add the beef broth, bay leaves, thyme, allspice, 1/2 teaspoon salt and a few grinds of pepper and bring to a simmer, whisking, until the gravy is smooth and thickens slightly, about 4 minutes.
  • Pour the gravy into the slow cooker. Cover and cook on low for 8 hours. The roast and vegetables should be tender.
  • Remove the roast and let rest for a few minutes. Discard the thyme stems and strain the vegetables, reserving the gravy. Toss the vegetables with half the parsley and season with salt and pepper. Stir the remaining parsley into the gravy and season with salt and pepper. Slice the roast against the grain. Serve the meat and vegetables on a platter, moistening them with some of the gravy; serve the remaining gravy on the side.

SLOW-COOKER SOUTHWESTERN POT ROAST



Slow-Cooker Southwestern Pot Roast image

Salsa quickly puts a Mexican spin on ever-popular pot roast!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 10h15m

Yield 8

Number Of Ingredients 5

8 small red potatoes, cut in half
3-pound beef boneless arm roast, trimmed of fat
2 tablespoons Gold Medal™ all-purpose flour
1 pound baby-cut carrots
1 jar (16 ounces) Old El Paso™ Thick 'n Chunky salsa

Steps:

  • Place potatoes in 3 1/2- to 4-quart slow cooker. Coat beef with flour; place on potatoes. Arrange carrots around beef. Pour salsa over all.
  • Cover and cook on low heat setting 8 to 10 hours.
  • Remove beef from cooker; place on cutting board. Pull beef into serving pieces, using 2 forks. To serve, spoon sauce over beef and vegetables.

Nutrition Facts : Calories 310, Carbohydrate 32 g, Cholesterol 65 mg, Fat 1, Fiber 5 g, Protein 27 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 330 mg

SLOW COOKER SOUTHWESTERN PORK ROAST



Slow Cooker Southwestern Pork Roast image

From Rival Crock Pot Slow Cooker Favourites. This fork-tender pork roast can be served on top of rice or in a sandwich on a crusty bun.

Provided by Irmgard

Categories     Pork

Time 8h5m

Yield 8 serving(s)

Number Of Ingredients 7

2 1/2 lbs boneless pork roast
1 (32 g) envelope onion soup mix
1 (14 ounce) can diced tomatoes, undrained
2 (4 ounce) cans green chilies, chopped and undrained
3 tablespoons brown sugar, packed
2 teaspoons chili powder
1 teaspoon ground cumin

Steps:

  • Put the pork roast into the slow cooker.
  • Combine the remaining ingredients and pour over the pork.
  • Cook on low for 8 to 10 hours or on high for 4 to 6 hours or until the pork is tender.

Nutrition Facts : Calories 352.2, Fat 13.9, SaturatedFat 4.9, Cholesterol 122, Sodium 519.3, Carbohydrate 13.8, Fiber 1.6, Sugar 9.1, Protein 41.8

SLOW COOKER SOUTHWEST BEEF STEW



Slow Cooker Southwest Beef Stew image

Our ladies group at church has a soup and sandwich supper, and before I went to work that morning, I prepared this stew in my slow cooker. It was ready when I got home. It was such a big hit, many asked for the recipe! -Anita Roberson, Williamston, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 7h30m

Yield 11 servings (2-3/4 quarts).

Number Of Ingredients 11

1-1/2 pounds lean ground beef (90% lean)
1 large onion, chopped
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 package (16 ounces) frozen corn
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) chicken broth
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 teaspoon garlic powder
1-1/2 teaspoons salt-free Southwest chipotle seasoning blend
1-1/2 cups cooked rice
1/4 cup shredded cheddar cheese

Steps:

  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain., Transfer to a 5-qt. slow cooker. Stir in the tomatoes, corn, black beans, broth, tomatoes, garlic powder and seasoning blend. Cover and cook on low for 6-8 hours or until heated through., Stir in rice; heat through. Sprinkle each serving with cheese.

Nutrition Facts : Calories 228 calories, Fat 6g fat (3g saturated fat), Cholesterol 42mg cholesterol, Sodium 482mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 4g fiber), Protein 17g protein. Diabetic Exchanges

Tips:

  • For a richer flavor, use bone-in chuck roast instead of boneless.
  • Sear the roast in a large skillet over medium-high heat before adding it to the slow cooker. This will help to brown the roast and add flavor.
  • Use a variety of vegetables in your pot roast. Some good options include potatoes, carrots, celery, and onions.
  • Add a can of diced tomatoes, tomato sauce, or tomato paste to the slow cooker. This will help to add flavor and moisture to the roast.
  • Season the roast with a variety of spices, such as chili powder, cumin, paprika, and oregano. You can also add a bay leaf or two for extra flavor.
  • Cook the roast on low for 8-10 hours, or on high for 4-6 hours. The roast is done when it is fork-tender.

Conclusion:

Slow cooker southwestern pot roast is a delicious and easy meal that is perfect for a busy weeknight. The roast is cooked in a flavorful sauce made with tomatoes, chili powder, cumin, and paprika. The vegetables are tender and flavorful, and the meat is fall-apart tender. This dish is sure to please everyone at the table.

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