Whenever this Tex Mex pot roast is on the menu, my husband is excited. He hovers in the kitchen, watching the slow cooker do its magic. And then he looks like a kid that is about to get his gift whenever the slow cooker tells him its done. It’s quite hilarious to watch, but I love the fact that he and my kids are enjoying the meal I have prepared.
Our friend over at The Perfect Pantry has this to say about the recipe:
“Today the chuck roast I used for this Tex-Mex pot roast remains an economical cut of beef. Instead of spending hours tending a pot in the oven, I spend ten minutes prepping ingredients that go into my slow cooker, which makes it easy to have pot roast on a workday or weekend.”
This is true. But I do think this is perfect for weekdays too! Your husband and your kids will surely appreciate such a delicious and warm meal after a long day at work and in school.
Ingredients
4 lb Tyson chuck roast
1 tsp McCormick ground cumin
1 tsp McCormick mild chili powder
1/2 tsp kosher salt
1/2 tsp McCormick fresh black pepper
1 medium onion, peeled and quartered
1 14-oz can Ro*Tel (or diced tomatoes with green chiles)
4-oz can Old El Paso diced green chiles (use half for a milder sauce)
Instructions
Trim the roast to remove the largest pieces of fat. You’ll end up with several big chunks of meat, a total of 3-1/2 pounds or so. Place the meat in a large mixing bowl.
In a small bowl, combine the cumin, chili powder, salt and pepper. Rub this mixture on all sides of the meat.
Heat a large, deep, nonstick frying pan. Over medium heat, brown the pieces of beef on all sides (in batches, if necessary).
Place the onion in the base of a 4-quart slow cooker. Top with the browned beef. Pour the can of Ro*Tel into the frying pan, and with a rubber spatula, scrape up the brown bits from the pan (using the liquid from the Ro*Tel to deglaze the pan). Pour the Ro*Tel into the slow cooker, along with the can of green chiles.
Cook on LOW for 7 hours. The meat will be falling-apart tender. Remove it to a casserole or deep-sided platter, along with enough of the cooking liquid to almost cover. Serve hot, over noodles or shredded in a taco or burrito, or allow to cool completely and refrigerate or freeze.
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Quick Tip: Serve this with rice or noodles, or shred the meat and fill a taco or burrito.
Thanks again to The Perfect Pantry for this amazing recipe.
