Crock Pot Tex Mex Pot Roast
Transform your weeknight dinner routine with this bold and hearty Crock Pot Tex Mex Pot Roast—a slow-cooked masterpiece bursting with zesty Southwestern flavors! Tender and juicy chuck roast is infused with the smoky kick of chipotle peppers in adobo and a vibrant blend of spices like cumin, chili powder, and smoked paprika. Simmered low and slow with fire-roasted tomatoes, black beans, and sweet corn, this comforting one-pot dish is packed with protein and colorful veggies. Finished with a squeeze of fresh lime and a sprinkle of cilantro, this pot roast pairs perfectly with warm tortillas, fluffy rice, or a crisp salad. With just 20 minutes of prep time and the magic of your slow cooker, this Tex Mex-inspired classic is the ultimate make-ahead meal for busy families or casual gatherings.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 pounds Chuck roast
- 1 large Yellow onion
- 4 cloves Garlic cloves
- 1.5 cups Beef broth
- 1 15-ounce can Fire-roasted diced tomatoes
- 2 tablespoons Tomato paste
- 2 peppers Chipotle peppers in adobo sauce
- 2 teaspoons Ground cumin
- 2 teaspoons Chili powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried oregano
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 1 cup Corn kernels
- 1 15-ounce can Black beans
- 0.25 cup Fresh cilantro
- 1 Lime
- 2 tablespoons Olive oil
Instructions
Heat the olive oil in a large skillet over medium-high heat.
Season the chuck roast on all sides with 1 teaspoon of salt and 1 teaspoon of black pepper.
Sear the roast in the hot skillet for 3-4 minutes per side, until browned. Remove and set aside.
Finely chop the yellow onion and mince the garlic cloves.
In the crock pot, add the beef broth, fire-roasted diced tomatoes (with juice), tomato paste, and chipotle peppers in adobo sauce. Stir to combine.
Add the chopped onion, minced garlic, ground cumin, chili powder, smoked paprika, dried oregano, and the remaining 0.5 teaspoons of salt. Stir well.
Place the seared chuck roast into the crock pot, ensuring it is mostly submerged in the liquid.
Cover with the lid and cook on low for 8 hours, or until the beef is tender and easily shredded with a fork.
In the final hour of cooking, add the corn kernels and drained black beans to the crock pot. Stir gently.
Before serving, garnish with freshly chopped cilantro and a squeeze of lime juice for added brightness.
Serve the Tex Mex pot roast with your favorite sides, such as rice or tortillas, and enjoy!
Nutrition Facts
Calories |
3642 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.1 g | 274% | |
| Saturated Fat | 82.1 g | 410% | |
| Polyunsaturated Fat | 13.4 g | ||
| Cholesterol | 1252 mg | 417% | |
| Sodium | 11420 mg | 497% | |
| Total Carbohydrate | 71.0 g | 26% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 26.1 g | ||
| Protein | 368.1 g | 736% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 432 mg | 33% | |
| Iron | 55.6 mg | 309% | |
| Potassium | 6010 mg | 128% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
