Best 5 Tex Mex Beef Pot Roast Crock Pot Recipes

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Embark on a culinary journey to the heart of Texan flavors with our Tex-Mex Beef Pot Roast Crock Pot recipe. This tantalizing dish combines the authentic taste of Tex-Mex cuisine with the convenience of slow cooking, resulting in a tender and flavorful beef pot roast that will tantalize your taste buds. Our collection of recipes offers a variety of options to suit your preferences, from a classic Tex-Mex beef pot roast to one made with flavorful salsa verde. Savor the rich, savory flavors of these dishes, perfected with the slow-cooking magic of your crock pot. Find the perfect recipe to satisfy your craving for a hearty and delicious Tex-Mex meal.

Let's cook with our recipes!

CROCK POT TEX-MEX POT ROAST



Crock Pot Tex-Mex Pot Roast image

Make and share this Crock Pot Tex-Mex Pot Roast recipe from Food.com.

Provided by carolinafan

Categories     Roast Beef

Time 5h10m

Yield 6 serving(s)

Number Of Ingredients 5

1 (2 -2 1/2 lb) boneless beef chuck roast
1 (15 ounce) can chili beans, undrained
1 (11 ounce) can whole corn mixed with chopped peppers, drained
1 (10 ounce) can chopped tomatoes and green chilies, undrained
1 -2 teaspoon canned chipotle chile in adobo, finely chopped

Steps:

  • Trim fat from meat. If necessary, cut meat to fit into a 3 1/2 or 4 quart slow cooker.
  • Place meat in cooker.
  • In a medium bowl, combine beans, corn, tomatoes and chipotle peppers.
  • Pour bean mixture over meat in cooker.
  • Cover and cook on low heat setting for 10 to 12 hours or on high heat setting for 5 to 6 hours.
  • Transfer meat to a cutting board.
  • Slice meat and arrange in a shallow serving bowl.
  • Using a slotted spoon, spoon bean mixture over meat.
  • Drizzle with some of the cooking liquid; discard remaining liquid.

Nutrition Facts : Calories 537.2, Fat 30.3, SaturatedFat 12.1, Cholesterol 104.3, Sodium 627.7, Carbohydrate 30.9, Fiber 3.8, Protein 35.8

TEX-MEX BEEF POT ROAST (CROCK POT)



Tex-Mex Beef Pot Roast (Crock Pot) image

This was a wonderful creation I made today. I could not find a Mexican style pot roast that included the ingredients I had on hand, so I threw together what I hoped were spices that blended well. Boy, did they ever! I served this with vegetarian refried beans sprinkled with a shredded Mexican 4-cheese blend. I hope you enjoy this as much as I did.

Provided by Burned Toast

Categories     One Dish Meal

Time 6h5m

Yield 10 serving(s)

Number Of Ingredients 15

3 lbs beef roast (chuck, top round, etc.)
1 (15 1/2 ounce) can red kidney beans, undrained
1 (10 ounce) can diced tomatoes and green chilies, undrained (Ro-tel brand original or any canned tomatoes with green chilies)
1/2 teaspoon cumin seed
1/4 teaspoon celery salt
1/8 teaspoon chili powder
2 bay leaves
1 teaspoon garlic powder
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon red cayenne pepper
1/2 teaspoon black pepper
1 teaspoon salt
1/2 cup water
1 (11 ounce) can corn niblets, vacuum packed, undrained
flour tortilla (optional)

Steps:

  • Place beef roast in 6 qt crock pot.
  • Add kidney beans, diced tomatoes, all seasonings and water.
  • Set crock pot on high for 6 hours (if thawed) to 7 hours (when frozen).
  • Add corn niblets and allow to heat for 5 minutes.
  • Find and discard both bay leaves. Use a slotted spoon to drain liquid and serve. Can be eaten in flour tortillas if completely drained.
  • Serves 10 4-ounce servings of meat.

MEXICAN POT ROAST



Mexican Pot Roast image

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

2 tablespoons olive oil
1 (4 pound) beef chuck roast, trimmed
1 teaspoon salt
1 teaspoon ground black pepper
1 large onion, chopped
1 ¼ cups diced green chile pepper
1 (5 ounce) bottle hot sauce
¼ cup taco seasoning
1 teaspoon chili powder
1 teaspoon cayenne pepper
1 teaspoon garlic powder

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

SLOW-COOKER MEXICAN POT ROAST



Slow-Cooker Mexican Pot Roast image

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

1 large onion, halved, thinly sliced
1 lb baby red potatoes (about 8 potatoes)
1 boneless beef chuck roast (2 1/2 to 3 lb)
1 package (1 oz) Old El Paso™ original taco seasoning mix
2 teaspoons ground cumin
1/2 teaspoon ground red pepper (cayenne)
1/2 teaspoon salt
1/2 teaspoon pepper
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, drained

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

TEX-MEX BEEF WRAPS (CROCKPOT)



Tex-Mex Beef Wraps (Crockpot) image

I love Mexican food! This is an easy recipe with a lot of flavor. Made in the slow cooker, what more can you ask for? I got this recipe from a recipe email share group. This is the picture that came with the recipe. It tastes as good as it looks!

Provided by Sandy Williams

Categories     Sandwiches

Time 4h45m

Number Of Ingredients 13

1 Tbsp chili powder
2 tsp ground cumin
1 tsp salt
1/4 tsp ground red pepper
1 boneless beef chuck pot roast (2 1/2 to 3 pounds), cut into 4 pieces
1 medium onion, chopped
3 clove garlic, minced
1 c salsa, divided
12 (6- to 7-inch) flour or corn tortillas, warmed
1 c shredded cheddar or monterey jack cheese
1 c chopped tomato, diced
1/4 c chopped cilantro
1 large ripe avocado, diced

Steps:

  • 1. Blend chili powder, cumin, salt and red pepper. Rub meat all over with spice mixture. Place onion and garlic in bottom of 41/2-quart CROCK-POT® slow cooker; top with meat. Spoon 1/2 cup salsa over meat. Cover and cook on LOW 8 to 9 hours, or on HIGH 3 1/2 to 4 1/2 hours.
  • 2. Remove meat from CROCK-POT® slow cooker; place on plate and use 2 forks to shred meat. Skim off and discard fat from cooking liquid; return meat to juices and mix well. Adjust seasonings. Place meat on warm tortillas; top with cheese, tomato, cilantro and avocado. Roll up to enclose filling. Serve with remaining salsa.

Tips:

  • Sear the beef roast for a richer flavor: Brown the roast in a skillet over medium-high heat before adding it to the slow cooker. This will create a nice crust and add depth of flavor to the dish.
  • Use a variety of vegetables: This recipe calls for carrots, potatoes, and onions, but you can also add other vegetables such as celery, green beans, or corn. This will make the dish more colorful and flavorful.
  • Add some heat with chili powder and cumin: These spices are essential for Tex-Mex flavor. You can adjust the amount to taste, depending on how spicy you like your food.
  • Use a good quality beef broth: The broth is an important part of the flavor of this dish, so it's worth it to use a good quality broth. You can also use water, but the flavor will not be as rich.
  • Cook the roast on low for 8-10 hours: This will allow the roast to become tender and fall apart. You can also cook it on high for 4-6 hours, but the roast will not be as tender.

Conclusion:

This Tex-Mex Beef Pot Roast is a delicious and easy recipe that is perfect for a weeknight meal. The roast is cooked in a slow cooker with a variety of vegetables, and the result is a tender and flavorful dish that the whole family will love. Serve it with rice, mashed potatoes, or your favorite side dishes.

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