Slow Cooker Mexican Pot Roast Recipes

SLOW COOKER MEXICAN POT ROAST RECIPE - (3.9/5)

Slow Cooker Mexican Pot Roast Recipe - (3.9/5) image

Provided by smclane

Number Of Ingredients 9

Ingredients

1 large onion, halved, thinly sliced
1 pound baby red potatoes (about 8 potatoes)
1 (2 1/2 to 3 pound) boneless beef chuck roast
1 (1-ounce) package Old El Paso™ original taco seasoning mix
2 teaspoons ground cumin
1/2 teaspoon ground red pepper (cayenne)
1/2 teaspoon salt
1/2 teaspoon pepper
1 can (14.5-ounce) Muir Glen™ organic fire roasted diced tomatoes, drained

Steps:

Spray 5-quart slow cooker with cooking spray. Arrange onion and potatoes in slow cooker. Place beef over vegetables. Sprinkle with taco seasoning mix, cumin, red pepper, salt and pepper. Pour tomatoes over beef and vegetables. Cover; cook on Low heat setting 8 to 9 hours or until beef is tender. Serve beef and vegetables with sauce.

MEXICAN POT ROAST

Mexican Pot Roast image

Freezes well. The meat can be used in burritos, tacos, Mexican dishes, and soups.

Provided by shasty

Categories World Cuisine Recipes Latin American Mexican

Time 8h25m

Yield 12

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
1 (4 pound) beef chuck roast, trimmed
1 teaspoon salt
1 teaspoon ground black pepper
1 large onion, chopped
1 ¼ cups diced green chile pepper
1 (5 ounce) bottle hot sauce
¼ cup taco seasoning
1 teaspoon chili powder
1 teaspoon cayenne pepper
1 teaspoon garlic powder

Steps:

Heat olive oil in a large skillet over medium-high heat. Season beef chuck roast with salt and pepper. Cook roast in hot oil until browned entirely, 2 to 3 minutes per side; transfer browned roast to a slow cooker.
Sprinkle onion, chile pepper, hot sauce, taco seasoning, chili powder, cayenne pepper, and garlic powder over the roast.
Cook on Low until meat is fall-apart tender, 8 to 10 hours.

Nutrition Facts : Calories 212.8 calories, Carbohydrate 5.4 g, Cholesterol 70.2 mg, Fat 11.2 g, Fiber 0.7 g, Protein 21.2 g, SaturatedFat 3.8 g, Sodium 771.9 mg, Sugar 2.1 g

SLOW-COOKER MEXICAN POT ROAST

Slow-Cooker Mexican Pot Roast image

This pot roast, richly flavored with Mexican spices, might be the perfect weeknight family meal. Simply toss everything into the slow cooker in the morning, and it'll be ready when you are in the evening.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 8h15m

Yield 6

Number Of Ingredients 9

Ingredients

1 large onion, halved, thinly sliced
1 lb baby red potatoes (about 8 potatoes)
1 boneless beef chuck roast (2 1/2 to 3 lb)
1 package (1 oz) Old El Paso™ original taco seasoning mix
2 teaspoons ground cumin
1/2 teaspoon ground red pepper (cayenne)
1/2 teaspoon salt
1/2 teaspoon pepper
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, drained

Steps:

Spray 5-quart slow cooker with cooking spray. Arrange onion and potatoes in slow cooker. Place beef over vegetables. Sprinkle with taco seasoning mix, cumin, red pepper, salt and pepper. Pour tomatoes over beef and vegetables.
Cover; cook on Low heat setting 8 to 9 hours or until beef is tender. Serve beef and vegetables with sauce.

Nutrition Facts : Calories 410, Carbohydrate 21 g, Cholesterol 105 mg, Fat 1, Fiber 2 g, Protein 37 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 650 mg, Sugar 3 g, TransFat 1 g

SLOW-COOKER MEDITERRANEAN POT ROAST

Slow-Cooker Mediterranean Pot Roast image

Garlic, sun-dried tomatoes and Kalamata olives pack lots of flavor into this Mediterranean dish.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 6h25m

Yield 8

Number Of Ingredients 8

Ingredients

1 boneless beef chuck roast (3 lb)
1 teaspoon salt
1 tablespoon Italian seasoning
1 large garlic clove, finely chopped
1/3 cup sun-dried tomatoes in oil, drained and chopped
1/2 cup sliced pitted Kalamata or ripe olives
1/2 cup Progresso™ beef flavored broth (from 32-oz carton)
1/2 cup frozen pearl onions (from 1-lb bag)

Steps:

Spray 12-inch skillet with cooking spray; heat over medium-high heat. Cook beef in skillet about 5 minutes, turning once, until brown. Sprinkle with salt, Italian seasoning and garlic; remove from skillet.
Place beef, seasoned side up, in 4-to 5-quart slow cooker. Spread tomatoes and olives over roast. Add broth and onions.
Cover and cook on low heat setting 5 to 6 hours or until beef is tender.
Remove beef from slow cooker; cover and let stand 15 minutes. Slice beef; serve with beef juice and onions from slow cooker. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.

Nutrition Facts : Calories 335, Carbohydrate 2 g, Cholesterol 105 mg, Fat 1 1/2, Fiber 1 g, Protein 35 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 530 mg

CROCK POT MEXICAN ROAST & PINTO BEANS RECIPE - (3.8/5)

Crock Pot Mexican Roast & Pinto Beans Recipe - (3.8/5) image

Provided by msippigrl

Number Of Ingredients 11

Ingredients

2 to 2 1/2 pound boneless beef chuck roast, excess fat removed
2 cups dry pinto beans, uncooked (rinsed and drained)
1 (10-ounce) can Rotel tomatoes with green chilies, undrained (I used Original)
1 small onion, chopped (about 2/3 cup)
1/8 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon garlic salt
1 teaspoon chili powder
1/2 teaspoon beef bouillon granules
Salt and black pepper, optional
Water, as needed

Steps:

Pour the rinsed and drained beans in the bottom of a 6-qt. crock pot. Set aside. In a small mixing bowl, stir together the undrained Rotel tomatoes, chopped onion, and all the seasonings (including the bouillon granules). Pour mixture over the beans and give it a little stir. Lay the roast on top and season the surface with a little garlic salt, salt, and black pepper. Add enough water to cover beans and about half of the roast. (May need additional water during cooking.) Place the cover on the crock pot and cook on HIGH setting for 4 - 5 hours, or until roast falls apart and the beans are tender, adding more water as needed. Taste and adjust seasonings to your taste. Serve with plain tortilla chips or cornbread. Can be garnished with sour cream, salsa, etc., if desired. I served with a side of corn.

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