Recipe By shasty
Published May 2nd
Mexican Pot Roast
Prep 15m Cook 8h 10m Additional - Ready In 8h 25m
Servings 12 servings Calories 212.8

Freezes well. The meat can be used in burritos, tacos, Mexican dishes, and soups.

Recipe Ingredients

  • 2 tablespoons olive oil
  • 1 (4 pound) beef chuck roast, trimmed
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 large onion, chopped
  • 1 ¼ cups diced green chile pepper
  • 1 (5 ounce) bottle hot sauce
  • ¼ cup taco seasoning
  • 1 teaspoon chili powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon garlic powder

Cooking Directions

  1. 1 Heat olive oil in a large skillet over medium-high heat. Season beef chuck roast with salt and pepper. Cook roast in hot oil until browned entirely, 2 to 3 minutes per side; transfer browned roast to a slow cooker.
  2. 2 Sprinkle onion, chile pepper, hot sauce, taco seasoning, chili powder, cayenne pepper, and garlic powder over the roast.
  3. 3 Cook on Low until meat is fall-apart tender, 8 to 10 hours.

Nutrition Facts

  • Calories 212.8
  • Carbohydrate 5.4 g
  • Cholesterol 70.2 mg
  • Fat 11.2 g
  • Fiber 0.7 g
  • Protein 21.2 g
  • Saturated Fat 3.8 g
  • Sodium 771.9 mg
  • Sugar 2.1 g


  1. I made this as close to recipe as I could. I used 2.5# beef roast instead of 4#. The rest was done to directions. Gave the next door neighbor some and he liked it too. For a point of reference I eat at a taco stand that has a "fire taco sauce" that I do - Read more ...
  2. We don't ever chop the onions or dice the peppers in this recipe but simply thinly slice them. Then when you shred the meat you have the strands of onions and peppers mixed in with it. Served with grilled corn tortillas a corn salsa and a squeeze of lime and it is a fantastic meal. - Read more ...
  3. This sounds great like a barbacoa or similar to machaca.
  4. I made this yesterday served it last night. It was wonderful! I read the reviews first so I did tweak it a bit according to some of the suggestions. I had a smaller roast so I cut back on the ingredients. Glad I did cause it was HOT! I used 2 cans of green chilies - Read more ...
  5. Wow. I can't believe no one has commented on the heat (spice) of this recipe. I saw the 1 & 1/4 cup of chilies and the 5 oz of hot sauce and thought geez that's got to be hot. Then I looked through the reviews and no one mentions it so I followed the recipe. - Read more ...
  6. I thought this recipe was yummy!! I don't know why the folks who didn't like the recipe didn't feel like it had any flavor because mine came out FULL of taste!! I stabbed the meat with a sharp knife and made sure there was a lot of garlic on top of it so the garlic - Read more ...
  7. I love cooking meat in the slow cooker and this looks wonderful except to much hot sauce I would reduce it to half the amount called for.Also meat has gotten so expensive in the last year or two that a four lb.roast is quite an investment and we sold our large freezer so can't freeze - Read more ...
  8. I make this dish often with the beef chuck roast or boneless pork spare ribs. Since I like to have a filling for tacos as well as a soup, I add 2 cups of beef or chicken stock to the cooker. I also use a can of Ro*tel diced tomatoes with diced green chilies instead - Read more ...
  9. I made two minor changes--I did not have fresh diced green chilies on hand but I did have one 4 ounce can of diced mild green chilies that I used instead. I also used half of a small bottle of Frank's Hot Sauce instead of a full bottle. The taco seasoning I used was homemade - Read more ...