Santa Fe Pot Roast Slow Cooker Crockpot
Slow-cooked to perfection, the Santa Fe Pot Roast brings robust Southwestern-inspired flavors to your dinner table with minimal effort. This Crockpot recipe features a juicy, fall-apart tender chuck roast infused with a bold blend of spices such as cumin, chili powder, and garlic powder, seared to lock in flavor before simmering for hours. A vibrant medley of red onion, bell peppers, sweet corn, black beans, and diced tomatoes with green chilies adds depth and color to the dish, while a splash of lime juice and chopped cilantro brighten the rich, savory broth. Perfect for weeknight meals or gatherings, this versatile pot roast pairs beautifully with rice, tortillas, or mashed potatoes, delivering hearty comfort food that's as easy as it is delicious. Keywords: Santa Fe pot roast, slow cooker pot roast, Crockpot recipes, Southwestern pot roast, easy dinner ideas.
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Recipe Information
Ingredients
- 3 lbs Chuck roast
- 2 tbsp Olive oil
- 2 tsp Salt
- 1 tsp Black pepper
- 1 tsp Ground cumin
- 1 tsp Chili powder
- 1 tsp Onion powder
- 1 tsp Garlic powder
- 1 large Red onion, chopped
- 1 large Red bell pepper, diced
- 1 large Green bell pepper, diced
- 1 cup Corn kernels (fresh, frozen, or canned)
- 1 cup Black beans, drained and rinsed
- 14.5 oz Canned diced tomatoes with green chilies
- 1 cup Beef broth
- 2 tbsp Fresh cilantro, chopped
- 1 Lime, juiced
Instructions
Heat olive oil in a large skillet over medium-high heat.
Season both sides of the chuck roast with salt, black pepper, ground cumin, chili powder, onion powder, and garlic powder.
Sear the chuck roast in the hot skillet for 2-3 minutes on each side until browned. Remove the roast and set aside.
In the slow cooker, layer the chopped red onion, red bell pepper, and green bell pepper.
Add the seared chuck roast on top of the vegetables.
Pour the diced tomatoes with green chilies and beef broth over the roast.
Sprinkle the corn kernels and black beans around the roast.
Cover the slow cooker with the lid and cook on low for 8 hours, or until the roast is tender and easily shredded with a fork.
Once cooked, carefully remove the chuck roast and shred using two forks. Return the shredded meat to the slow cooker and stir to combine with the vegetables and juices.
Before serving, stir in fresh chopped cilantro and the juice of one lime for a burst of fresh flavor.
Serve hot with your choice of rice, tortillas, or over mashed potatoes.
Nutrition Facts
Calories |
4033 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 216.1 g | 277% | |
| Saturated Fat | 82.4 g | 412% | |
| Polyunsaturated Fat | 13.3 g | ||
| Cholesterol | 1252 mg | 417% | |
| Sodium | 11650 mg | 507% | |
| Total Carbohydrate | 147.2 g | 54% | |
| Dietary Fiber | 39.3 g | 140% | |
| Total Sugars | 43.0 g | ||
| Protein | 388.5 g | 777% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 482 mg | 37% | |
| Iron | 55.8 mg | 310% | |
| Potassium | 7240 mg | 154% | |
*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.
