Mexican Pot Roast

A Mexican Pot Roast is the type of recipe I love. Everything is cooked in one pot or slow cooker and I can do what I want while it cooks. 8 hours later, I have a lovely tasty beef with the beef incredibly tender. Serve as a main dish with rice for a filling meal.

Mexican Pot Roast

A gorgeous kick of Mexican chilli roast. Easy to prepare in the morning and ready for dinner with the slow cooker.

4.68 from 28 votes

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Course: Main Dish

Cuisine: Mexican

Keyword: Alcohol, Beef, Chili, Chillies, Vegetables

Prep Time: 10 minutes minutes

Cook Time: 8 hours hours

Total Time: 8 hours hours 10 minutes minutes

Servings: 6 people

Calories: 127kcal

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Ingredients

 

MetricImperial

• 5 lbs beef pot roast
• 1 cup mushrooms sliced
• 2 tbsp olive oil
• 1 medium onion chopped
• 4 cloves garlic peel/chop
• 1 cup dry red wine or white wine
• 2 cups tomatoes chopped
• 2 leaves bay laurel
• 2 tbsp chili powder
• 1 tsp dried thyme
• 1 pinch salt to taste
• 1 pinch pepper to taste

Instructions

• Heat the oil in a skillet over high heat.
  2 tbsp olive oil
• Season the roast with salt and pepper and brown on all sides in the oil.
  5 lbs beef pot roast, 1 pinch salt, 1 pinch pepper
• Place remaining ingredients in the slow cooker and stir to combine.
  1 cup mushrooms, 1 medium onion, 4 cloves garlic, 1 cup dry red wine, 2 cups tomatoes, 2 leaves bay, 2 tbsp chili powder, 1 tsp dried thyme
• Add the meat and cook on low for 8 to 10 hours.

Notes

Hint: Brown the meat in a pan before adding to the slow cooker,

Nutrition

Calories: 127kcal | Carbohydrates: 8g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 7mg | Sodium: 193mg | Potassium: 289mg | Fiber: 3g | Sugar: 3g