Mexican Pot Roast

This incredibly moist Mexican Pot Roast is full of the spicy flavors that your family will sure to love. If you have leftovers, the beef can be shredded and used in tacos, burritos, and more!

I cannot imagine life without cans of zesty Ro-Tel tomatoes! It’s just unheard of in my family.  We use them in everything from cheese dip, spaghetti sauce, and this Mexican Pot Roast. One of my daughters quite enjoys her foods super-extra spicy – we’re talking, 4-alarm hot and hotter!  The rest of us can tolerate some heat in our foods but nothing like that.

This beef pot roast is the perfect level of spiciness for us – and my daughter will generally add extra seasonings to her satisfaction.  The tomatoes have mild green chilies in them and the small can of added green chilies are also on the mild side.  The chili powder can be reduced to one teaspoon as can the cumin if you prefer the sauce milder.  I love to serve this with creamy mashed potatoes so I can drizzle some of the sauce over them.  So good ya’ll!

Leftovers are super useful as the next day you can have shredded beef tacos or burritos.  The leftover Mexican Pot Roast can also be frozen for use in another meal.

Mexican Crock Pot Roast

This incredibly moist Mexican Pot Roast is full of the spicy flavors that your family will sure to love. If you have leftovers, the beef can be shredded and used in tacos, burritos, and more!

2.7 from 10 votes

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Author: Lisa Kerhin

Ingredients

• 2 tbsp oil
• 1 large onion thickly sliced
• 2 cloves garlic minced
• 3 lb beef chuck roast
• 14 oz can of tomato sauce divided
• 2 tsp ground cumin
• 2 tsp chili powder
• 1 10- oz can Ro-Tel tomatoes original – do not drain (or can diced tomatoes with green chiles)
• 4- oz can diced mild green chiles do not drain
• Salt and pepper to taste

Instructions

• Preheat oven to 275 degrees.
• Trim the roast from visible fat and season with salt and pepper. Set aside.
• In a large oven-safe* Dutch oven pot, heat oil on medium-high and add the onions. Saute until they are softened and have turned a bit brown. Add the garlic and cook for one more minute. Remove onions and garlic to a plate. Set aside.
• Add a bit more oil, if necessary and brown the roast on all sides – about 3 minutes each side. Remove from pot and set on a plate.
• Pour ¼ cup tomato sauce into Dutch oven and scrap the brown bits from the bottom of the pot and mix with the sauce.
• Add the remaining tomato sauce, the Ro-Tel tomatoes, green chilies, cumin, and chili powder and stir well. Season with salt and pepper, to taste.
• Add back in the onions and garlic and nestle the roast in the sauce.
• Remove from heat, cover and place in the preheated oven for 2 ½ - 3 hours or until meat is tender and cooked through.
• Serve with the sauce drizzled over the roast.

Notes

*If you do not have an oven-safe Dutch oven, you can transfer it to a large roasting pan with a cover or use aluminum foil – be sure it’s tightly covered.
This is also great in the crockpot on low for 6 – 8 hours.

Enjoy!