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2.55 from 11 votes

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!
Author: Lisa Kerhin


  • 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


  • 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.


*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.