Slow Cooker Mexican Pot Roast
After a weekend full of turkey, I’m sure the last thing you want is some more poultry. So to switch up all those flavors while still keeping it super simple, I have just the recipe for you, Slow Cooker Mexican Pot Roast! I worked on this recipe several times and I think I finally have it. This is so delicious as a regular pot roast but also mind-blowing as a filling in enchiladas. Sear some up in a pan and have it with some eggs for a breakfast you won’t want to miss. This is perfect for all those meals you need during this holiday season, fast and feeds a ton of people! Frankly, this is going to be on my menu year around, the slow cooker never stops working around Casa de Campbell!
What I love about this recipe is you don’t need to sear the meat or anything, that would add flavor but is not necessary. Just rub that spice mix all over, drop in a couple cans, and set that cooker on. Come home to a delicious dinner and serve whatever strikes your fancy, I like some mashed sweet potatoes with a little taco seasoning in it. However you decide to serve it, in a tortilla or next to some taters, it will become a quick family favorite. Oh and did I mention, its Whole30, Paleo, low carb, Keto, gluten free, dairy free, soy, and nut free? Yeah, its a winner.
Slow Cooker Mexican Pot Roast
Spice Rub
2 Tablespoons Chili Powder
1 Tablespoon ground cumin
1 Tablespoon smoked paprika
1 Tablespoon oregano
1 Tablespoon Kosher salt
2 teaspoons granulated garlic
2 teaspoons black pepper
1 teaspoon onion powder
Roast
2 1/2 - 3 pound chuck roast
2 large onions, roughly chopped
1 can (15 oz) diced tomatoes
1 can (7 oz) diced green chiles
1 can (4 oz) diced jalepenos or 2 fresh jalapenos, finely diced
1/2 cup broth of choice
- In a small bowl, mix the spice mix together until all combined.
- Rub the spice mix all over the chuck roast, if there is extra, just add to the slow cooker once all the ingredients are in.
- Place the chopped onions on the bottom of the slow cooker, place the chuck roast on top and then cover the roast with the tomatoes, chiles, and jalapenos. Sprinkle any remaining spice rub on top.
- Cover and cook on LOW for 8 hours or HIGH for 5 hours.
- Once all falling apart, shred the meat and then place back in the slow cooker juices.
A ton of flavor comes from this spice mix, it is so good and you are going to use all of it!
All you have to do is spread the onions on the bottom, place the spice-rubbed chuck on top and add the extras. Not too much broth is added either because the juices from the tomatoes, chiles, and jalapenos add the necessary moisture to the cooking. Set it and forget it!
