Tex Mex Beef Pot Roast Crock Pot
Experience the bold, savory flavors of the Southwest with this Tex-Mex Beef Pot Roast Crock Pot recipe, a slow-cooked masterpiece perfect for busy weeknights or hearty family dinners. Tender, seasoned beef chuck roast is seared to perfection before simmering for hours with a vibrant medley of diced tomatoes, garlic, onions, and bell peppers, all infused with a zesty blend of chili powder, cumin, and paprika. The result is melt-in-your-mouth beef enveloped in a rich, spiced sauce that’s thickened to perfection. With just 15 minutes of prep time and the magic of a slow cooker, this dish is a stress-free way to bring Tex-Mex flavors to your table. Serve it with warm tortillas, fluffy rice, or creamy mashed potatoes, and don't forget a squeeze of lime and a sprinkle of fresh cilantro for a fresh finishing touch. This recipe is a surefire way to elevate your crock pot game!
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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 Paprika
- 2 tsp Ground cumin
- 1 tbsp Chili powder
- 4 Garlic cloves, minced
- 1 Yellow onion, diced
- 1 Red bell pepper, diced
- 1 Green bell pepper, diced
- 14.5 oz Diced tomatoes with green chilies (Rotel)
- 1 cup Beef broth
- 1 tbsp Cornstarch
- 2 tbsp Water
- 2 tbsp Fresh cilantro, chopped (optional, for garnish)
- 4 Lime wedges (optional, for serving)
Instructions
Season the beef chuck roast generously with salt, black pepper, paprika, and ground cumin on all sides.
Heat the olive oil in a large skillet over medium-high heat. Sear the beef roast for 2-3 minutes on each side until browned. This step locks in flavor.
Transfer the seared beef chuck roast to a crock pot.
In the same skillet, add the garlic, diced yellow onion, and bell peppers. Sauté for 2-3 minutes until aromatic. Add this mixture to the crock pot.
Pour the diced tomatoes with green chilies and beef broth over the roast and vegetables in the crock pot.
Sprinkle the chili powder evenly over the ingredients in the crock pot.
Cover the crock pot with the lid and cook on low for 8 hours, or until the beef is tender and easily shredded with a fork.
Once cooking time is complete, remove the beef from the crock pot and shred it into bite-sized pieces using two forks. Return the shredded beef to the crock pot and mix well.
To thicken the sauce, in a small bowl, whisk together the cornstarch and water to form a slurry. Stir the slurry into the sauce in the crock pot and cook on high for an additional 15 minutes until the sauce thickens slightly.
Serve the Tex-Mex beef pot roast hot, garnished with fresh cilantro and lime wedges if desired. Pair it with rice, tortillas, or mashed potatoes for a complete meal.
Nutrition Facts
Calories |
3972 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 302.9 g | 388% | |
| Saturated Fat | 113.8 g | 569% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 5434 mg | 236% | |
| Total Carbohydrate | 63.7 g | 23% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 22.9 g | ||
| Protein | 256.7 g | 513% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 351 mg | 27% | |
| Iron | 44.2 mg | 246% | |
| Potassium | 5310 mg | 113% | |
*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.
