Mexican Crock Pot Roast
Get ready to elevate your dinner game with this flavorful and tender Mexican Crock Pot Roast, a slow-cooked masterpiece bursting with smoky, spicy, and zesty flavors. Made with a perfectly seared beef chuck roast, this recipe combines the bold essence of chipotle peppers in adobo, cumin, and smoked paprika with a touch of lime for a vibrant finish. With just 20 minutes of prep time and a hands-off slow cooker method, this dish is perfect for busy weeknights or a casual gathering. Serve this versatile roast shredded in tacos, burritos, or over rice, and don’t forget the cilantro garnish for a fresh, authentic touch. Experience the magic of a hearty and satisfying Mexican-inspired classic that effortlessly brings restaurant-quality flavor to your table.
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 large onion
- 4 garlic cloves
- 14.5 ounces diced tomatoes with green chilies
- 1 cup beef broth
- 2 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 bay leaf
- 1 lime
- 0.25 cup cilantro (optional, for garnish)
Instructions
Pat the beef chuck roast dry with paper towels and season generously with salt and pepper.
Heat the olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side. Transfer the roast to the crock pot.
Peel and dice the onion. Mince the garlic cloves.
In the same skillet, add the diced onion and sauté for 2-3 minutes to soften. Add the minced garlic and cook for another 30 seconds until fragrant. Transfer the onion and garlic mixture to the crock pot.
Add the diced tomatoes with green chilies, beef broth, chipotle peppers in adobo sauce, ground cumin, chili powder, smoked paprika, dried oregano, and the bay leaf to the crock pot. Stir the liquid mixture gently to combine.
Cover the crock pot with the lid and cook on low for 8 hours, or until the beef is tender and shreds easily with a fork.
Once the roast is cooked, remove the bay leaf and use two forks to shred the meat directly in the crock pot. Stir the shredded meat with the sauce to combine.
Squeeze the juice of one lime over the shredded beef and stir to enhance the flavors. Adjust seasoning with additional salt, if necessary.
Serve the Mexican Crock Pot Roast hot with your choice of sides or in tacos, burritos, or over rice. Garnish with fresh cilantro, if desired.
Nutrition Facts
Calories |
662 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.9 g | 65% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 1029 mg | 45% | |
| Total Carbohydrate | 10.8 g | 4% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 4.4 g | ||
| Protein | 42.9 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 69 mg | 5% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 887 mg | 19% | |
*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.
