Slow Cooker Tex-Mex Beef Roast

This slow cooker Tex-Mex beef roast will turn your next dinner into a fiesta! If you’re a fan of bold flavors and easy-to-make meals, this flavorful roast is the perfect recipe for you. Beef, enchilada sauce, bell peppers, black beans, and corn, slow cooker together until the meat is falling apart tender. Ideal for busy weeknights or casual get-togethers this is a delicious, fuss-free dinner. Instructions to make this Tex-Mex inspired beef in the Instant Pot are also included.

Ingredients For Slow Cooker Tex-Mex Beef Roast 

• Beef Roast
• Enchilada Sauce
• Bell Pepper
• Black Beans
• Onion
• Garlic
• Diced Green Chiles
• Corn
• Seasonings: salt, pepper, cumin, chili powder, paprika, oregano, garlic powder, onion powder

How To Make Slow Cooker Tex-Mex Beef Roast 

Slow Cooker

1. In a small bowl, mix together the salt, pepper, cumin, chili powder, paprika, oregano, garlic powder, and onion powder. Season roast on both sides with  seasoning mix.
2. Optional – heat oil in a large skillet over medium-high heat. Add seasoned roast and sear a few minutes each side.
3. Pour the enchilada sauce to the bottom of the slow cooker. Add seasoned roast on top.
4. Add the onion, garlic, bell pepper, corn, black beans and green chilies on top. 
5. Cook HIGH 4-5 hours or LOW 8-9.

Instant Pot

1. In a small bowl, mix together the salt, pepper, cumin, chili powder, paprika, oregano, garlic powder, and onion powder. Season roast on both sides with  seasoning mix. Turn on the Instant Pot and select sauté.
2. Once the Instant Pot is hot, add the oil to the pot. Add the seasoned beef and sear until browned. Remove the beef from the Instant Pot and set aside.
3. Add onion, bell pepper, and cook until soft, approximately 3 to 5 minutes. Add more oil if needed.  Add the garlic and cook an additional minute. Turn off the Instant Pot.
4. Add the enchilada sauce and using a wooden spoon scrape the bottom of the pressure cooker to remove any bits that stuck to it, make sure you scrape it well to avoid burning during cooking.
5. Add the beef back to the pot along with the black beans, corn, and green chilies. 
6. Close lid and seal valve. Set high pressure and cook for 45 minutes. When cooking time is complete, let the pressure naturally release for 10 minutes then manually the remaining pressure.

FAQs & Tips

What is Tex-Mex?

Tex-Mex is a cuisine is also known as Mexican American cuisine, made famous from Tejanos from Texas. It’s popular in American/Mexico border states, particularly Texas. I love Tex-Mex food! For this recipe, I took my favorite Tex-Mex flavors and added them to a beef roast. That’s pretty much it. Simple yet very flavorful. The spice rub is a homemade mixture of spices that you probably have already in your pantry. While I wouldn’t call this spicy, it does have a little bit of a kick to it. If you’re concerned about that, I suggest you lower the chili powder amount and/or omit the red pepper flakes.

What kind of beef roast should you use?

You can pretty much use your preferred cut of beef roast whether it be chuck roast, round roast, rump roast. I used a chuck roast when I made this in the slow cooker and a round roast for the Instant Pot. Don’t have a roast? You can use a cut like brisket for even a couple of pound of flank steak. Since the beef is being shredded down here, you have a few options here.

Should you sear the before beforehand?

To sear or not to sear? That always seems to be the question. That’s up to you!  If you do not have time to sear the beef before adding it to the slow cooker, do not worry. The roast will still taste good. For the Instant Pot, searing is a part of the process so it’s included in the step.

How long does this cook for?

Depending on how tough your cut of meat is, your roast might take longer than the time listed below to cook. For example,  a 2-pound chuck roast only took 40 minutes in the Instant Pot for me however a rump roast the exact same size took 60 minutes. One of my main rules of thumbs with slow cooking meats is that you should cook the meat until it’s so tender it falls apart easily with a fork. I like to keep cooking my roast until it’s that tender.

How do you serve this beef roast?

This shredded beef is versatile! You can serve this so many different ways – in tortillas, over greens for a nice salad, or even as an  enchilada filling.

How do you store leftovers?

Store leftover crockpot Tex-Mex beef roast in the refrigerator for up to 4 days. 

What size slow cooker did you use?

I use a  6-quart slow cooker or Instant Pot for this recipe.

Tex-Mex Recipes

• • Beef Soup

  • Salsa

  • Ground Meat

  • Salsa Verde Slow Cooker Hash Brown Casserole 

Slow Cooker Tex-Mex Beef Roast

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This slow cooker Tex-Mex beef roast will turn your next dinner into a fiesta! If you’re a fan of bold flavors and easy-to-make meals, this flavorful roast is the perfect recipe for you. Beef, enchilada sauce, bell peppers, black beans, and corn, slow cooker together until the meat is falling apart tender. Ideal for busy weeknights or casual get-togethers this is a delicious, fuss-free dinner. Instructions to make this Tex-Mex inspired beef in the Instant Pot are also included.

• Author: Shannon Epstein
• Prep Time: 10 mins
• Cook Time: 5 hours
• Total Time: 5 hours 10 mins
• Yield: 6-8 servings 1x

Ingredients

Units USM Scale 1x2x3x

• 3 pounds beef roast
• 1 cup enchilada sauce
• 15 ounces canned black beans, drained & rinsed
• 15 ounces canned corn, drained & rinsed
• 4 ounces diced green chilies
• 1 bell pepper, diced
• 1 onion, diced
• 2 garlic cloves, minced
• 1/4 cup fresh cilantro (optional for garnish)
• 1 tablespoon oil
• 2 teaspoons salt
• 2 teaspoons cumin
• 1 1/2 teaspoons chili powder
• 1/2 teaspoons pepper
• 1/2 teaspoon paprika
• 1/2 teaspoon oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder

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Instructions

Slow Cooker

1. In a small bowl, mix together the salt, pepper, cumin, chili powder, paprika, oregano, garlic powder, and onion powder. Season roast on both sides with  seasoning mix.
2. Optional – heat oil in a large skillet over medium-high heat. Add seasoned roast and sear a few minutes each side.
3. Pour the enchilada sauce to the bottom of the slow cooker. Add seasoned roast on top.
4. Add the onion, garlic, bell pepper, corn, black beans and green chilies on top.
5. Cook HIGH 4-5 hours or LOW 8-9.

Instant Pot

1. In a small bowl, mix together the salt, pepper, cumin, chili powder, paprika, oregano, garlic powder, and onion powder. Season roast on both sides with  seasoning mix. Turn on the Instant Pot and select sauté.
2. Once the Instant Pot is hot, add the oil to the pot. Add the seasoned beef and sear until browned. Remove the beef from the Instant Pot and set aside.
3. Add onion, bell pepper, and cook until soft, approximately 3 to 5 minutes. Add more oil if needed.  Add the garlic and cook an additional minute. Turn off the Instant Pot.
4. Add the enchilada sauce and using a wooden spoon scrape the bottom of the pressure cooker to remove any bits that stuck to it, make sure you scrape it well to avoid burning during cooking.
5. Add the beef back to the pot along with the black beans, corn, and green chilies.
6. Close lid and seal valve. Set high pressure and cook for 45 minutes. When cooking time is complete, let the pressure naturally release for 10 minutes then manually the remaining pressure.

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