Tex Mex Beef Pot Roast Crock Pot

Experience the bold, savory flavors of the Southwest with this Tex-Mex Beef Pot Roast Crock Pot recipe, a slow-cooked masterpiece perfect for busy weeknights or hearty family dinners. Tender, seasoned beef chuck roast is seared to perfection before simmering for hours with a vibrant medley of diced tomatoes, garlic, onions, and bell peppers, all infused with a zesty blend of chili powder, cumin, and paprika. The result is melt-in-your-mouth beef enveloped in a rich, spiced sauce that’s thickened to perfection. With just 15 minutes of prep time and the magic of a slow cooker, this dish is a stress-free way to bring Tex-Mex flavors to your table. Serve it with warm tortillas, fluffy rice, or creamy mashed potatoes, and don't forget a squeeze of lime and a sprinkle of fresh cilantro for a fresh finishing touch. This recipe is a surefire way to elevate your crock pot game!

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:480 mins

Total Time:495 mins

Servings: 6

Ingredients

• 3 lbs Beef chuck roast
• 2 tbsp Olive oil
• 1 tsp Salt
• 1 tsp Black pepper
• 1 tsp Paprika
• 2 tsp Ground cumin
• 1 tbsp Chili powder
• 4 Garlic cloves, minced
• 1 Yellow onion, diced
• 1 Red bell pepper, diced
• 1 Green bell pepper, diced
• 14.5 oz Diced tomatoes with green chilies (Rotel)
• 1 cup Beef broth
• 1 tbsp Cornstarch
• 2 tbsp Water
• 2 tbsp Fresh cilantro, chopped (optional, for garnish)
• 4 Lime wedges (optional, for serving)

Directions

Step 1

Season the beef chuck roast generously with salt, black pepper, paprika, and ground cumin on all sides.

Step 2

Heat the olive oil in a large skillet over medium-high heat. Sear the beef roast for 2-3 minutes on each side until browned. This step locks in flavor.

Step 3

Transfer the seared beef chuck roast to a crock pot.

Step 4

In the same skillet, add the garlic, diced yellow onion, and bell peppers. Sauté for 2-3 minutes until aromatic. Add this mixture to the crock pot.

Step 5

Pour the diced tomatoes with green chilies and beef broth over the roast and vegetables in the crock pot.

Step 6

Sprinkle the chili powder evenly over the ingredients in the crock pot.

Step 7

Cover the crock pot with the lid and cook on low for 8 hours, or until the beef is tender and easily shredded with a fork.

Step 8

Once cooking time is complete, remove the beef from the crock pot and shred it into bite-sized pieces using two forks. Return the shredded beef to the crock pot and mix well.

Step 9

To thicken the sauce, in a small bowl, whisk together the cornstarch and water to form a slurry. Stir the slurry into the sauce in the crock pot and cook on high for an additional 15 minutes until the sauce thickens slightly.

Step 10

Serve the Tex-Mex beef pot roast hot, garnished with fresh cilantro and lime wedges if desired. Pair it with rice, tortillas, or mashed potatoes for a complete meal.

Nutrition Facts

Serving size	2495.8 grams (2495.8g)

Amount per serving	% Daily Value*
Calories	3972

Total Fat 302.90g	388%
Saturated Fat 113.80g	569%
Polyunsaturated Fat 2.70g
Cholesterol 1021mg	340%
Sodium 5434mg	236%
Total Carbohydrate 63.70g	23%
Dietary Fiber 15.80g	56%
Total Sugars 22.90g
Protein 256.70g	513%

Vitamin D 0IU	0%
Calcium 351mg	27%
Iron 44mg	246%
Potassium 5310mg	113%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 68.0%

Protein: 25.6%

Carbs: 6.4%