Mexican Pot Roast Recipe
This Mexican Pot Roast is slow-cooked until fork-tender and packed with rich, savory flavor. A well-marbled chuck roast simmers with salsa verde, bell peppers, onion, and elote seasoning to create a comforting, crowd-friendly meal that works just as well for busy weeknights as it does for relaxed Sunday dinners.
Servings: 6 servings
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.Nutrition
Serving: 1 serving | Calories: 503 kcal | Carbohydrates: 8 g | Protein: 45 g | Fat: 32 g | Saturated Fat: 12 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 17 g | Trans Fat: 2 g | Cholesterol: 156 mg | Sodium: 903 mg | Potassium: 1064 mg | Fiber: 1 g | Sugar: 7 g | Vitamin A: 1442 IU | Vitamin C: 37 mg | Calcium: 45 mg | Iron: 5 mg
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