This Mexican-flavored roast will turn your next family dinner into a fiesta! It produces tender slow cooked meat that can be used so many different ways.
You know I love Mexican food! For this recipe, I took my favorite Mexican flavors and added them to a roast = Mexican roast. That’s pretty much it. I used a chuck roast but you can pretty much use your preferred cut of beef whether it be rump roast or even brisket.
I usually NEVER pan-sear my meat beforehand and I still believe it’s absolutely not necessary. However I was feeling feisty so I did this time. If you don’t have time for step #2 don’t worry, your roast will still taste good. After adding the enchilada sauce & seared roast to the slow cooker, dump the rest of the ingredients on top of the roast and let it cook.
Be prepared for your kitchen to smell amazing!!
- 3 lb chuck roast
- 2 tsp evoo
- 1 cup enchilada sauce
- 15 ounces black beans, drained & rinsed
- 15 ounces corn, drained & rinsed
- 4 ounces diced green chilies
- 1 bell pepper, sliced
- 1 onion, sliced
- 1 jalapeño, sliced
- ¼ cup fresh cilantro
- 1½ tsp salt
- 1½ tsp cumin
- 1 tsp pepper
- ½ tsp paprika
- ½ tsp oregano
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp red pepper flakes
- Season roast generously with spice mix.
- Heat oil in a large skillet over medium-high heat. Add seasoned roast and sear a few minutes each side.
- Add enchilada sauce to the bottom of the slow cooker.
- Add seared roast on top.
- Pour onion, bell pepper, corn, black beans, green chilies, jalapeño, and fresh cilantro on top of the roast.
- Cook HIGH 4-5 hours or LOW 8-9.
You’ll know this is done when the meat is so tender it shreds with a fork.
Versatile!! You can serve this so many different ways – in a tortilla, over greens for a nice salad, etc.
I served mine with some mashed cauliflower.