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Slow Cooker Tex-Mex Beef Roast

This Mexican-flavored beef will turn your next family dinner into a fiesta! Cooked in the slow cooker or pressure cooker, you can use this flavorful & versatile beef in a variety of recipes.
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4.8 from 8 reviews

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

Units Scale
  • 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

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.

Find it online: https://fitslowcookerqueen.com/slow-cooker-texmex-beef-roast/

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