Mexican Pot Roast- Instant Pot or Slow Cooker

Mexican Pot Roast has tender pieces of beef in a flavorful tomato-based sauce. Serve the pot roast with Rice and Beans or use it for a filling in Tamales.

This Mexican-inspired Pot Roast has warm spices, onions, and bell pepper. The chuck roast turns out so tender in the Instant Pot, or you can use a slow cooker.

This Mexican Shredded Beef is also delicious.

Ingredients

I’ve simplified this recipe to make it an easy weeknight meal, but it doesn’t lack in flavor. Here is what you’ll need:

• Beef Chuck Roast
• Tomato sauce
• Chili Powder
• Garlic
• Onion
• Bell Pepper

I also add a little vinegar at the end to bring out some brightness. Otherwise, if you like olives, add a few spoons of olives and the brine at the end instead of vinegar. 

Chili Powder–  I love the sweet and smokiness in ancho chili powder, but you can use regular chili powder.

Garlic– Fresh minced garlic is going to give the best flavor, but you can substitute granulated garlic. 

Bell Pepper-  I like to cook the red bell peppers with the meat, because they melt into the sauce, but if you want some crunch you can add some sliced bell peppers at the end for some color and crunch. 

Onion– I used a sweet yellow onion, but I’ve also tested it with white onion, both will work but the yellow onion adds a little sweetness.

Chuck Roast– This is what I used and have tested the recipe with this cut of beef. I trim some of the excess fat, if there’s a lot, but keep most of the fat on for flavor and moisture. 

How to Make

Start by adding the tomato sauce into the instant pot or slow cooker. I have never gotten the burn notice on my instant pot with using just tomato sauce. If you are worried that will happen, then add 1 cup of water with the tomato sauce.

I’ve tested this recipe 2 different ways, leaving the chuck roast whole, and slicing it into big chunks. If the chuck roast is under 3 pounds and will fit in the pot, you can leave it whole. Otherwise, slice it into large chunks.

Add the chili powder, garlic, bell pepper, and onion on top of the meat. Place the lid on and follow these time for the instant pot.

Chuck Roast Weight and Instant Pot Cook Times:

• 3 pounds- 65 min (High Pressure)
• 4 pounds- 70 min (High Pressure)
• 5 pounds- 75 min (High Pressure)

For the Slow Cooker I prefer to cook it on low for 8 hours.

Once the timer goes off, I turn the instant pot off and leave it alone for another 15 minutes. Then with a towel or wooden spoon, I turn the valve to venting over my kitchen hood.

How to serve the Mexican Pot Roast

This Mexican Pot roast turns out so flavorful and tender. My family loves eating it with Mexican white rice and black beans.

Tacos or Burritos– This beef is also great on tacos and topped with cilantro and diced onion. You could do a larger burrito and add rice, beans, and the Mexican Pot Roast.

Salad or Bowls– A great healthy option is a taco salad using crisp romaine or iceberg lettuce, chopped tomatoes, onions, cucumbers, and jalapenos for spice. 

Leftovers taste even better the next day, and the Mexican Pot Roast can be frozen in an airtight bag up to 3 months. When ready to eat, thaw the bag overnight then heat in a pot on the stove or in the microwave.

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