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.
1tablespoonVinegarAdd When Done. Or add Olives and Brine instead of vinegar.
Instructions
Instant Pot Instructions:
Add tomato sauce to instant pot. Season Chuck Roast on both sides with Salt and Pepper and add to Instant Pot. If the Chuck Roast is too big, cut into pieces to fill bottom of pot but in an even layer.
Sprinkle Chili powder evenly, add minced garlic, then scatter sliced onions and bell peppers over chuck roast. Place lid on Instant Pot and set valve to 'Sealing'.
Cook on high pressure: (3 lbs- 65 min, 4 lbs- 70 min, 5 lbs- 75 min) Then let pressure release naturally for 15 minutes. Release remaining pressure when done.
Open the lid carefully and shred the meat in the pot. Add vinegar and stir, or add olives and brine instead of vinegar. If the meat is not tender, cook for 5 extra minutes.
Serve with Rice and Black Beans or tortillas
Slow Cooker Instructions:
Add all ingredients, except for vinegar, in order shown. Cook on low for 8 hours. Once done, shred meat in pot. Add vinegar and stir, or add olives and brine instead of vinegar.
Serve with Rice and Black Beans or tortillas.
Video
Notes
I have never gotten the burn notice on the Instant Pot, but if you are concerned or get the burn notice often, add 1 cup of water with the tomato sauce before adding the chuck roast.
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.