Fajita Pot Roast
Transform your family dinner routine with this irresistible Fajita Pot Roast—an easy slow-cooker recipe that blends the rich, tender flavor of a classic pot roast with the bold, zesty spices of fajitas. This dish features perfectly seasoned beef chuck roast seared to golden perfection, then slow-cooked with a vibrant medley of sliced bell peppers, onions, diced tomatoes, and fragrant spices like smoked paprika, chili powder, and cumin. A zesty splash of fresh lime juice adds the perfect finishing touch, making each bite burst with Tex-Mex flair. Serve it shredded as a taco filling, over fluffy rice, or piled high in warm tortillas, and don’t forget to top it with fresh cilantro for a garnish. With only 15 minutes of prep time and a melt-in-your-mouth texture after hours of slow cooking, this fajita-inspired pot roast is guaranteed to become a comfort food favorite. Perfect for busy weeknights or a big family gathering!
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Recipe Information
Ingredients
- 3 lbs Beef chuck roast
- 2 tbsp Olive oil
- 1 tsp Salt
- 1 tsp Black pepper
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Smoked paprika
- 1 tsp Ground cumin
- 1 tsp Chili powder
- 1 cup Beef broth
- 14.5 oz Diced tomatoes (canned)
- 3 cups Sliced bell peppers (any colors)
- 2 cups Sliced yellow onion
- 2 tbsp Fresh lime juice
- 2 tbsp Chopped cilantro (optional, for garnish)
- 8 tortillas Flour or corn tortillas (optional, for serving)
Instructions
Pat the beef chuck roast dry with paper towels and season it generously with salt, black pepper, garlic powder, onion powder, smoked paprika, ground cumin, and chili powder on all sides.
In a large skillet over medium-high heat, heat the olive oil. Sear the seasoned roast in the skillet for 2-3 minutes on each side, until browned. Remove from the skillet and set aside.
In the slow cooker, add the sliced bell peppers, sliced onion, beef broth, and diced tomatoes (with their juices) as the base layer.
Place the seared roast on top of the vegetables and liquid in the slow cooker.
Cover the slow cooker and cook on low for 7-8 hours, or on high for 4-5 hours, until the roast is fork-tender.
Once the roast is done, remove it from the slow cooker and shred it into large pieces using two forks.
Return the shredded beef to the slow cooker and stir gently to coat with the vegetables and juices.
Add fresh lime juice and stir to brighten the flavors.
Taste and adjust seasoning with additional salt if needed.
Serve the fajita pot roast warm, over rice, as a taco filling with tortillas, or on its own. Garnish with chopped cilantro if desired.
Nutrition Facts
Calories |
799 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.9 g | 69% | |
| Saturated Fat | 19.9 g | 99% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 985 mg | 43% | |
| Total Carbohydrate | 35.1 g | 13% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 8.9 g | ||
| Protein | 46.6 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 108 mg | 8% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1094 mg | 23% | |
*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.
