Mexican Pot Roast {Crockpot}
Prep time
Cook time
Total time
Servings: Prep Time: 20 minutes Cooking Time: 6 hours
Recipe type: Main
Cuisine: Mexican
Serves: 6
  • 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
  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.
Recipe by A Camera and A Cookbook at