This post is part of my year long partnership with Reynolds and I’m telling you now…this slow cooker Mexican beef pot roast recipe could set the record for fastest and easiest clean-up of a dinner recipe ever.
My husband and I spent this past weekend with a group of our best friends to celebrate one of my bestest-friends-of-too-many-years birthdays. It was one of those milestone birthdays we all get a little apprehensive about, but once it finally arrives and then quickly drifts by, you wonder what all the hype—and hypertension—was about.
As we will do, we ate, we drank, we got merry, and we compared notes on all of the above.
My friends all love food just about as much as I do so there’s always lively conversation around it. As has become standard talk for me of late, I got out my soapbox and talked up my love for my Instant Pot, the slow cooker/pressure cooker/steamer and more 7-in-one cooker I’ve become a die hard fan of.
And because this Slow Cooker Mexican Pot Roast recipe was top of mind, it took center stage as my shining example of how easy it is to cook a delicious slow cooker recipe and skip all the clean-up.
The reason this recipe is so easy with hardly any clean up is thanks to Reynolds Slow Cooker Liners. The liners fit any 3 to 6.5 quart slow cookers and come in handy when making a recipe that needs to be lifted out of the crockpot to serve (like cakes or egg dishes) or when cooking a recipe that could bake onto the sides of the crock (like this cheesy dip like this chili) or when you have a soupy broth to strain, like today’s pot roast recipe.
And they’re a great solution if you’re transferring a crock-pot dish in the car for a party, like my Lil’ Smokies, since you can keep the food in the slow cooker but tie the liner bag so you don’t have any spills before you get to your destination, then heat and serve with ease.
This pot roast comes out super tender and moist thanks to its cut (beef chuck) and the slow-roasted veggies mixed in to compliment the Mexican spiced broth this dish creates. I’ve made this dish three times now, and doubled it to make a big party batch one of the times. It’s very easily adaptable that way.
Don’t be mislead to think this recipe is spicy or overpowered with Mexican chile heat. In fact you won’t find a chile in it, except for the ground chile powder mixed with ground cumin and a touch of smoked paprika that delivers all of that Mexican flavor.
After the meat is cooked, I shred the beef and mix the broth back into the meat for even more flavor. A sprinkling of cilantro adds to the Mexican theme and a few warm tortillas on the side take the place of traditional Sunday dinner rolls for wrapping.
I serve it with these super easy, buttery parsley potatoes (they’re seriously my go-to) and slice up the carrots cooked with the pot roast. You may be wondering what happened to the onions and celery that were with the carrots? I usually end up eating those straight from the pot. I’m so bad. But it’s so good.
And after that? The liner is tossed in the trash, the plates go into the dishwasher and we.are.done.
If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram with the hashtag #foodiecrusheats.
- 1 2½ to 3-pound boneless chuck beef roast
- 1½ teaspoon each kosher salt and freshly ground black pepper
- ½ teaspoon smoked paprika
- 1 teaspoon olive oil
- 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
- 1 cup water
- 2 teaspoons beef bouillon
- 2 teaspoons ground cumin
- 2 teaspoons chile powder
- Cilantro for garnish
- Pat the chuck roast dry with a paper towel. In a small bowl mix the kosher salt, black pepper and smoked paprika together. Sprinkle over both sides of the chuck roast and pat into the meat.
- Heat a large skillet over medium-high heat. Add the olive oil and then add the roast. Cook on both sides until nicely browned, about 3-4 minutes per side.
- Line a slow cooker with a Reynolds Slow Cooker Liner according to the package directions. Add the onion, celery, carrots and garlic. Transfer the browned roast to the slow cooker. Whisk the water, beef bouillon, ground cumin and chile powder together and pour over the meat.
- Cook for 4 hours on high or 8 hours on low.
- Transfer the meat to a platter. Strain the broth into a jar or measuring cup and transfer the vegetables to a bowl.
- Shred the meat and mix with ½ cup or more of the broth, garnish with chopped cilantro if desired, and serve.
Hey, thanks for stopping by! Make it a great day and cook something good.
This post is part of a partnered series with Reynolds. As always, thank you for reading and for supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.
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