Slow Cooker Mexican Pot Roast

Mexican spices add to the flavor of this easy Crockpot pot roast recipe that comes out tender, moist and delicious every time.

Course Main Course
Cuisine American, Mexican
Keyword pot roast
Prep Time 15 minutes
Cook Time 4 hours
Servings 6
Calories 515 kcal


  • 1 2 1/2 to 3- pound boneless chuck beef roast
  • 1 1/2 teaspoons kosher salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 1/2 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


  1. 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.
  2. 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.
  3. 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.
  4. Cook for 4 hours on high or 8 hours on low.
  5. Transfer the meat to a platter. Strain the broth into a jar or measuring cup and transfer the vegetables to a bowl.
  6. Shred the meat and mix with 1/2 cup or more of the broth, garnish with chopped cilantro if desired, and serve.
Nutrition Facts
Slow Cooker Mexican Pot Roast
Amount Per Serving (1 g)
Calories 515 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 14g88%
Cholesterol 183mg61%
Sodium 854mg37%
Potassium 1096mg31%
Carbohydrates 7g2%
Fiber 2g8%
Sugar 3g3%
Protein 52g104%
Vitamin A 5508IU110%
Vitamin C 5mg6%
Calcium 82mg8%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.