Mango Chipotle Pot Roast Crock Pot
Slow-cooked to perfection, this Mango Chipotle Pot Roast Crock Pot recipe is a tantalizing blend of sweet, smoky, and savory flavors. Featuring succulent beef chuck roast seared to golden-brown perfection, this dish is infused with a rich sauce made from chipotle peppers in adobo, vibrant mango purée, and warming spices like cumin and paprika. The robust flavors are balanced beautifully with tender chunks of carrots and potatoes, making it a comforting one-pot meal ideal for gatherings or cozy family dinners. With minimal prep time and the magic of a Crock Pot, this recipe delivers fall-apart, melt-in-your-mouth meat and deeply satisfying flavors. Garnish with fresh cilantro for a touch of brightness and serve with your favorite sides or crusty bread to soak up every drop of the bold, smoky-sweet sauce. Perfect for slow-cooking enthusiasts and fans of unique flavor combinations, this recipe is a showstopper!
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic cloves, minced
- 2 peppers chipotle peppers in adobo sauce, chopped
- 1 cup mango puree
- 1 cup beef broth
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 4 medium carrots, cut into chunks
- 4 medium potatoes, cut into chunks
- 2 tablespoons fresh cilantro, chopped (optional for garnish)
Instructions
Season the beef chuck roast with salt and black pepper on all sides.
Heat the olive oil in a large skillet over medium-high heat. Sear the chuck roast on each side until browned, about 3-4 minutes per side. Remove the roast from the skillet and set it aside.
In the same skillet, add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
Transfer the seared roast and sautéed onion and garlic to the Crock Pot.
In a medium mixing bowl, combine the chopped chipotle peppers, mango puree, beef broth, tomato paste, ground cumin, and paprika. Mix well to create a sauce.
Pour the sauce over the roast in the Crock Pot, ensuring the meat is evenly coated.
Add the chunks of carrots and potatoes around the roast in the Crock Pot.
Cover and cook on low heat for 8 hours or on high heat for 4-5 hours, until the roast is tender and easily falls apart.
Once cooked, remove the roast from the Crock Pot and shred it using two forks. Stir the shredded meat back into the sauce and vegetables.
Serve hot, garnished with fresh cilantro if desired. Enjoy!
Nutrition Facts
Calories |
744 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.6 g | 65% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 661 mg | 29% | |
| Total Carbohydrate | 31.3 g | 11% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 9.6 g | ||
| Protein | 44.8 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 67 mg | 5% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1375 mg | 29% | |
*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.
