Give classic pot roast a Tex‑Mex makeover with this easy slow cooker Mexican pot roast. With just five pantry ingredients plus water, your crockpot turns a chuck roast into a tender, flavorful dinner that’s perfect for busy weeknights.
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Serve this savory roast alongside Mexican style rice and sautéed zucchini for a complete, satisfying meal.
Video
What you need to make Slow Cooker Mexican Pot Roast
- chuck roast
- beef bouillon (granules or cubes)
- taco seasoning
- diced tomatoes with green chiles (undrained)
- fire-roasted diced green chiles (undrained)
- water
See the recipe card below for exact quantities.
How to make Slow Cooker Mexican Pot Roast
This recipe is truly “set it and forget it.” Place the roast in the slow cooker, add the beef bouillon, taco seasoning and water, then add the diced tomatoes and both cans of green chiles. Cover and cook on low for 6–8 hours, or until the meat is tender and easily shreds.
Crockpot tip
Slow cookers vary by brand, size, and how full they are, so adjust cooking time as needed. Larger, 6‑quart crockpots often cook faster than smaller models. If you’re unsure about your appliance’s temperature, test or monitor the roast during the last hour to ensure it reaches the desired tenderness. When done, the roast should shred easily with two forks.
Storage and freezing
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze portions for up to 6 months.
Recipe
Slow Cooker Mexican Pot Roast
Ingredients
- 4 pounds chuck roast
- 2 beef bouillon cubes or equivalent granules
- 10 ounces diced tomatoes and green chilies (undrained)
- 10 ounces water
- 4 ounces diced green chilies (undrained)
- 2 tablespoons taco seasoning mix (or 1 envelope purchased taco seasoning)
Instructions
- Place the chuck roast, beef bouillon, diced tomatoes with green chilies (undrained), water, diced green chilies, and taco seasoning into the crockpot. Cover and cook on low for 6–8 hours, or until the roast is tender and easily shreds. Serve hot, spooning some of the cooking juices over the sliced or shredded meat.
Nutrition per serving
Carbohydrates: 2 g
Protein: 29 g
Fat: 17 g
Sodium: 530 mg
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