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Slow Cooker Mexican Pot Roast

URL: https://www.foodiecrush.com/slow-cooker-mexican-pot-roast/

Ingredients

The roast

  • 2½ to 3 pound boneless chuck beef roast
  • 1½ teaspoon kosher salt
  • 1½ teaspoon freshly ground black pepper
  • ½ teaspoon smoked paprika
  • 1 teaspoon olive oil

The vegetables

  • 1 onion, peeled and quartered
  • 3 stalks celery, cut into 3-inch pieces
  • 3 carrots, peeled and cut into 3-inch pieces
  • 5 cloves garlic, peeled and smashed

The broth

  • 1 cup water
  • 2 teaspoon beef bouillon
  • 2 teaspoon ground cumin
  • 2 teaspoon chile powder

For serving

  • cilantro

Instructions

  1. Pat the chuck roast dry and season it with a mixture of salt, pepper, and smoked paprika.
  2. Brown the roast in a hot skillet with olive oil on both sides.
  3. Line the slow cooker with a liner and add the onion, celery, carrots, and garlic.
  4. Transfer the browned roast to the slow cooker and whisk together the water, beef bouillon, cumin, and chile powder, then pour over the meat.
  5. Cook on high for 4 hours or low for 8 hours.
  6. Transfer the meat to a platter, strain the broth, and mix the shredded meat with some broth.
  7. Garnish with cilantro and serve.

Nutrition Facts (estimated)

Servings
6
Calories
515
Total fat
31g
Total carbohydrates
7g
Total protein
52g
Sodium
854mg
Cholesterol
183mg

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