Happy June, y’all! Are your kids out of school yet? Both mine are and I am so glad. I love summer because we aren’t running here and there in the evenings after work. Most nights I can go home and relax. I just haven’t had much of the cooking vibes lately, so I decided to try a new crockpot recipe. This summer I’m pulling some cookbooks off the shelf to try. I’ll be tweaking them to make them as easy as possible, like this recipe which I got from The Texas Cowboy Cookbook, which I made into a crockpot recipe. I love being able to prep a little the day before or even the morning of and come home after work and have dinner waiting. This means more relaxing and family time and less time in a warm kitchen.

This Mexican Pot Roast is so flavorful and rich, but I loved it in the little slider buns. I also think it would be great on soft tortillas. I served with cheese, pico de gallo, sour cream, and guacamole…really any of your favorite taco toppings.

Mexican Pot Roast {Crockpot}

Servings: 6
Prep Time: 20 minutes
Cooking Time: 6 hours

Mexican Pot Roast {Crockpot}

Ingredients:
2-4 lb. beef chuck tender roast
salt & pepper
2 cloves of garlic, chopped
1/4 cup of vegetable oil
2 onions, coarsely chopped
15 oz. can of tomato sauce
8 oz. beef broth
2 poblano peppers, chopped
1 tbs. cumin
1 tbs. oregano
3 tbs. roasted Pasilla chile sauce
tortillas or sliders


Mexican Pot Roast {Crockpot}

Directions:
1. Season meat with salt and pepper. Pierce meat with a knife and slide chopped garlic pieces in slits all over top and bottom of roast. In large skillet heat oil, sear meat on top and bottom for about 3 minutes on each side. Remove roast and place it in crockpot.

2. Back in skillet add a little more oil to sautee onions and peppers. Cook onions and peppers until soft.

3. Pour onions and peppers over roast in crock pot. Add in beef broth, cumin, oregano, and Pasilla chile sauce and stir.

4. Cook in crockpot on high for about 6 hours or until meat is falling apart. Use a couple forks to pull meat apart. Remove bone if there was a bone in your roast.

Serve on slider buns or taco shells.

5.0 from 2 reviews
Mexican Pot Roast {Crockpot}
 
Prep time
Cook time
Total time
 
Servings: Prep Time: 20 minutes Cooking Time: 6 hours
Author:
Recipe type: Main
Cuisine: Mexican
Serves: 6
Ingredients
  • 2-4 lb. beef chuck tender roast
  • salt & pepper
  • 2 cloves of garlic, chopped
  • ¼ cup of vegetable oil
  • 2 onions, coarsely chopped
  • 15 oz. can of tomato sauce
  • 8 oz. beef broth
  • 2 poblano peppers, chopped
  • 1 tbs. cumin
  • 1 tbs. oregano
  • 3 tbs.roasted Pasilla chile sauce
  • tortillas or sliders
Instructions
  1. Season meat with salt and pepper. Pierce meat with a knife and slide chopped garlic pieces in slits all over top and bottom of roast. In large skillet heat oil, sear meat on top and bottom for about 3 minutes on each side. Remove roast and place it in crockpot.
  2. Back in skillet add a little more oil to sautee onions and peppers. Cook onions and peppers until soft.
  3. Pour onions and peppers over roast in crock pot. Add in beef broth, cumin, oregano, and Pasilla chile sauce and stir.
  4. Cook in crockpot on high for about 6 hours or until meat is falling apart. Use a couple forks to pull meat apart. Remove bone if there was a bone in your roast.
  5. Serve on slider buns or taco shells.

~Adapted from The Texas Cowboy Cookbook

Mexican Pot Roast {Crockpot}

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