Mexican Slow Cooker Beef Roast
A flavorful and tender Mexican-style slow cooker beef roast infused with classic spices, tomatoes, and peppers. Perfect for a hearty meal served with rice, tortillas, or your favorite sides.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: 6
Ingredients
3 pounds beef chuck roast
1 tablespoon olive oil
1 large onion, sliced
4 cloves garlic, minced
1 cup diced tomatoes (canned, with juice)
1 cup beef broth
1 medium green bell pepper, sliced
1 medium red bell pepper, sliced
1 jalapeño pepper, seeded and finely chopped
2 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon smoked paprika
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
1 teaspoon salt
1/4 cup fresh cilantro, chopped
1 tablespoon lime juice
Instructions
Pat the beef chuck roast dry with paper towels and season all sides with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat. Sear the beef roast on all sides until browned, about 3-4 minutes per side. Remove and set aside.
In the same skillet, add the sliced onion and cook for 2-3 minutes until slightly softened. Add the minced garlic and cook for another 30 seconds until fragrant.
Transfer the onions and garlic to the slow cooker.
Add the diced tomatoes with their juice, beef broth, sliced green and red bell peppers, chopped jalapeño, ground cumin, chili powder, smoked paprika, and dried oregano to the slow cooker. Stir to combine.
Place the seared beef roast on top of the mixture in the slow cooker.
Cover and cook on low for 8 hours, or until the beef is tender and easily shredded with a fork.
Once cooked, remove the beef roast and shred it using two forks.
Return the shredded beef to the slow cooker and stir to combine with the juices and vegetables.
Stir in the chopped cilantro and lime juice just before serving.
Serve hot with rice, warm tortillas, or your favorite Mexican sides.