Southwestern Crock Pot Pot Roast
Transform your dinner table with the rich, bold flavors of this Southwestern Crock Pot Pot Roast—a slow-cooked masterpiece perfect for busy weeknights or cozy gatherings. This recipe features a tender, seared beef chuck roast simmered to perfection in a vibrant blend of spices like cumin, chili powder, and paprika, alongside a medley of bell peppers, black beans, corn, and zesty diced tomatoes with green chilies. The convenience of crock pot cooking makes it effortless to achieve fall-apart, fork-tender beef infused with southwestern flair. Finished with fresh cilantro and a squeeze of lime, this pot roast is bursting with flavor and pairs perfectly with warm tortillas, rice, or a crisp salad. With just 15 minutes of prep, this hearty dish is a stress-free way to bring warmth and excitement to your table!
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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 Yellow onion, diced
- 3 cloves Garlic, minced
- 1 large Red bell pepper, chopped
- 1 large Green bell pepper, chopped
- 14.5 ounces Canned diced tomatoes with green chilies
- 1 cup Beef broth
- 1 teaspoon Ground cumin
- 1.5 teaspoons Chili powder
- 1 teaspoon Paprika
- 1 cup Corn kernels (fresh, frozen, or canned)
- 1 cup Black beans (cooked or canned, drained and rinsed)
- 2 tablespoons Fresh cilantro, chopped
- 1 large Lime, cut into wedges (for serving)
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 beef on all sides until browned, about 4-5 minutes per side. Remove from heat and set aside.
In the same skillet, sauté the diced onion and minced garlic until fragrant and softened, about 2-3 minutes. Transfer the mixture to the Crock Pot.
Add the red and green bell peppers, canned diced tomatoes with green chilies, and beef broth to the Crock Pot.
Stir in the ground cumin, chili powder, and paprika to evenly distribute the spices.
Place the seared beef chuck roast on top of the vegetable mixture in the Crock Pot.
Cover and cook on low for 8 hours or on high for 4-5 hours, until the beef is fork-tender.
About 30 minutes before the cooking time is complete, add the corn and black beans to the Crock Pot. Stir gently to combine.
Once cooked, shred the beef directly in the Crock Pot using two forks, or serve in large chunks as preferred.
Garnish with freshly chopped cilantro and serve with lime wedges on the side for a zesty finish.
Nutrition Facts
Calories |
4335 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 306.1 g | 392% | |
| Saturated Fat | 114.4 g | 572% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 5396 mg | 235% | |
| Total Carbohydrate | 137.4 g | 50% | |
| Dietary Fiber | 39.3 g | 140% | |
| Total Sugars | 40.4 g | ||
| Protein | 278.0 g | 556% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 438 mg | 34% | |
| Iron | 47.7 mg | 265% | |
| Potassium | 6603 mg | 140% | |
*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.
