Mexican Pot Roast

Mexican Pot Roast

shasty 10

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

Ingredients 8 h 25 m {{adjustedServings}} servings 213 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 213 kcal
  • 11%
  • Fat:
  • 11.2 g
  • 17%
  • Carbs:
  • 5.4g
  • 2%
  • Protein:
  • 21.2 g
  • 42%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 772 mg
  • 31%

Based on a 2,000 calorie diet

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  • Prep

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  • Ready In

  1. 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.
  2. Sprinkle onion, chile pepper, hot sauce, taco seasoning, chili powder, cayenne pepper, and garlic powder over the roast.
  3. Cook on Low until meat is fall-apart tender, 8 to 10 hours.
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Reviews 34

  1. 47 Ratings

Sarah Jo

I made two minor changes--I did not have fresh diced green chilies on hand but I did have one 4 ounce can of diced mild green chilies that I used instead. I also used half of a small bottle of Frank's Hot Sauce instead of a full bottle. The taco seasoning I used was homemade and I used california ground chili powder, which has the same great flavor but is milder and not as hot. I did not try this myself but my husband and kids had this for dinner and they ate almost the whole goshdarn roast on their own. They all called me at work and told me how delicious it was--even the littlest! They all told me that I must make this again very soon. NOTE: We used the meat in this recipe for soft tacos, with homemade refried beans and mexican rice on the side.


We don't ever chop the onions or dice the peppers in this recipe but simply thinly slice them. Then when you shred the meat you have the strands of onions and peppers mixed in with it. Served with grilled corn tortillas, a corn salsa and a squeeze of lime and it is a fantastic meal. Also a great meat for modified korean style tacos (think kimchi). If you are cooking for someone who prefers a milder dish choose a milder pepper and don't use the hot sauce or cayenne, my kids love it this way.


I make this dish often with the beef chuck roast or boneless pork spare ribs. Since I like to have a filling for tacos as well as a soup, I add 2 cups of beef or chicken stock to the cooker. I also use a can of Ro*tel diced tomatoes with diced green chilies instead of just the diced chilies.