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This Mexican Pot Roast takes everything you love about a classic pot roast and adds bold, Mexican-inspired flavor. Made with chuck roast, salsa verde, bell peppers, and elote seasoning, it’s cozy, flavorful, and easy enough for weeknights but impressive enough for Sunday dinner!
Why you’ll love this Mexican Pot Roast
I’m a Southern cook at heart, and if there’s one thing I know how to do well, it’s feed a crowd. Pot roast has always been a staple at my table, especially when family’s coming over and I need something hearty, comforting, and hands-off! But every now and then, even a classic deserves a little makeover.
Instead of the usual carrots and potatoes, this version leans into salsa verde, bell peppers, onion, and elote seasoning, giving you those slow-cooked, cozy vibes but with a punch of extra flavor. It’s right at home next to recipes like my Barbacoa Beef, Crockpot Chicken Enchilada Casserole, or even Taco Soup when you’re craving something bold but comforting. Trust me, this one is going to be a big hit at your next Sunday supper!
Here’s what makes this Mexican Pot Roast irresistible!
❥ Sunday Dinner Approved: All the comfort of a classic pot roast with bold, Mexican-inspired flavors that make it feel new again.
❥ Fall-Apart Tender: Low and slow cooking turns chuck roast into juicy, shred-with-a-fork perfection.
❥ Big Flavor, Low Effort: Simple ingredients, one pot, and mostly hands-off cooking, which makes it perfect for hosting.
❥ So Many Ways to Serve: Spoon it over mashed potatoes, tuck it into tortillas, or use leftovers for tacos, bowls, or quesadillas.
Ingredients You’ll Need
- Chuck Roast (3–4 pounds): Well-marbled and perfect for slow cooking until tender!
- Avocado Oil: Great for high-heat searing without burning. You want to get a good sear on the chuck roast before braising it!
- Elote Seasoning: Adds smoky, salty, slightly spicy flavor! Fajita seasoning works too.
- Yellow Onion: Builds a savory base as it cooks down.
- Bell Pepper: Adds sweetness and color. Use any color you like.
- Garlic: For a little extra depth if you’re a garlic lover.
- Salsa Verde: Brings tang, heat, and moisture all in one step.
- Cilantro: Adds a fresh, herbal flavor.
- Beef Broth: Keeps the roast juicy and helps create a flavorful sauce!
Step 1 | Season & Sear the Roast
Preheat the oven to 350°F.
To a Dutch oven, over medium-high heat, add 1 tablespoon of avocado oil. Season the roast with half of the elote seasoning.
Once hot, place the roast in the bottom of the pan and sear the roast on all sides. Remove the roast to a plate.
Step 2 | Sauté the Aromatics
Reduce to medium heat. Add remaining avocado oil, onion, and diced bell pepper.
Sauté vegetables for about 2 minutes.
Step 3 | Add Salsa & Cilantro
Place the roast back into the Dutch oven along with the juices.
Sprinkle the roast and veggies with the remaining elote seasoning.
Then pour the salsa verde over the roast and evenly sprinkle the cilantro on top.
Step 4 | Braise in the Oven
Pour the beef broth into the bottom of the pan around the roast. Add the lid and cook for 2.5 to 3 hours, or until tender.
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Step 5 | Shred & Serve
Remove from the oven. Let rest for 5-10 minutes. Slice or shred using two forks.
Spoon veggies and juices over the top and serve.
This is delicious with Tex-Mex mashed potatoes (papas con chile) or nestled in charred tortillas topped with cilantro, white onion, and a squeeze of lime.
Variations and Substitutions
- Use fajita seasoning instead of elote. Start with less and adjust to taste, it can be saltier depending on the brand!
- Add more vegetables! Sliced onions, poblano peppers, or even corn work beautifully here.
- Make it even spicier. Add diced jalapeños or a pinch of chipotle powder for extra heat.
Expert Tips
These are all the best tips I use for the absolute best Mexican pot roast!
- Take the time to sear the roast really well. You’re looking for a deep golden-brown crust on all sides! This step builds serious flavor and gives the final sauce a richer flavor than you would otherwise get.
- Choose a chuck roast with good marbling. Those little streaks of fat melt as the roast cooks, keeping the meat juicy and tender. Lean cuts may seem tempting, but they won’t give you that fall-apart texture pot roast is known for.
- Taste and adjust at the end, not the beginning. As the roast cooks, the liquid reduces and the flavors concentrate. Once the meat is done and shredded or sliced, give the sauce a taste and adjust with salt or extra seasoning as needed.
What to Serve with Mexican Pot Roast
This Mexican pot roast pairs perfectly with Tex-Mex mashed potatoes (papas con chile), fluffy rice, or warm tortillas topped with cilantro, white onion, and a squeeze of lime. It’s also fantastic with refried black beans, Mexican-style rice, or a Mexican chopped salad!
Recipe FAQs
In Mexican cooking, the closest equivalent to a pot roast is carne guisada, which is a slow-simmered beef stew made with aromatics, spices, and a rich, flavorful sauce. This Mexican pot roast is cooked more like a traditional American pot roast, braised low and slow in one large piece, but it features similar flavors to carne guisada!
Generally, pot roast is braised in the oven in a Dutch oven. However, you can use any oven-safe pot to braise your pot roast! This recipe also works just as well in a slow cooker or an Instant Pot, as long as you start by searing the roast.
While it does have a little kick (my granddaughter loves it), it’s more bold and savory than spicy, making it family-friendly. Keep in mind, this will depend on the Elote seasoning and salsa verde you use. You can easily turn up the heat by using a hotter salsa verde, adding jalapeños, or finishing with a dash of hot sauce.
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Ingredients
- 3-4 pound chuck roast
- 2 tablespoons avocado oil
- 1- 2 tablespoon elote seasoning - or fajita seasoning (depending on size of roast and to taste)
- ½ cup diced yellow onion
- 1 teaspoon minced garlic
- 1 cup bell pepper - diced or sliced
- 16 ounce salsa verde
- ¼ cup chopped cilantro
- 1 cup beef broth
Instructions
- Preheat the oven to 350°F.
- To a dutch oven, over medium-high heat, add 1 tablespoon of avocado oil. Season roast with half of elote seasoning, Once hot, place the roast in the bottom of the pan and sear the roast on all sides. Remove the roast to a plate.
- Reduce to medium heat. Add remaining avocado oil, onion, and diced bell pepper. Saute vegetables for about 2 minutes.
- Place the roast back into the dutch oven along with juices. Sprinkle the roast and veggies with the remaining elote seasoning. Then pour the salsa verde on top of the roast and then evenly sprinkle the cilantro over the roast.
- Pour the beef broth in the bottom of the pan around the roast. Add the lid and cook for 2.5 to 3 hours, or until tender.
- Remove from the oven. Let rest for 5-10 minutes. Slice or shred using two forks. Spoon veggies and juices over the top and serve.
- Serving Suggestions: This is delicious with Tex-Mex mashed potatoes (papas con chile) or nestled in charred tortillas topped with cilantro, white onion, and a squeeze of lime.
Notes
Slow Cooker Instructions
To make this in the slow cooker, start by searing the roast—this step really builds flavor. In a large skillet over medium-high heat, heat 1 tablespoon of avocado oil. Season the chuck roast with half of the elote seasoning, then sear on all sides until nicely browned. Transfer the roast to your slow cooker. Place the onions and peppers around the roast, or on top if needed (no need to sauté—just toss them in as they are). Sprinkle everything with the remaining elote seasoning. Pour the salsa verde over the top of the roast and sprinkle with chopped cilantro. Then pour the beef broth around the roast in the slow cooker. Cover and cook on low for 8–9 hours or high for 5-6 hours, until the roast is tender and easily pulls apart.Instant Pot Instructions
Set your Instant Pot to Sauté mode. Add 1 tablespoon of avocado oil. While it heats, season the chuck roast with half of the elote seasoning. Once hot, sear the roast on all sides until browned, about 2–3 minutes per side. Remove and set aside. Add the onion and bell peppers straight into the pot (no need to sauté unless you want to), then return the roast to the pot on top of the veggies. Sprinkle with the remaining elote seasoning. Pour the salsa verde over the roast, sprinkle with chopped cilantro, and then pour in the beef broth around the roast. Seal the lid and set to Pressure Cook (Manual) on High Pressure for 60–70 minutes (closer to 70 for a 4-pound roast). Make sure the valve is set to sealing. Once the cook time is done, let the pressure release naturally for 15–20 minutes, then quick-release any remaining pressure.Want to Save this Recipe?
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