Mexican Pot Roast

8 servings
Prep Time 10 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 40 minutes

Mexican Pot Roast is super-tender chuck roast seasoned with easy spices, the ultimate comfort food. Leftovers are perfect for tacos, nachos or burritos.

Ultimate Pot Roast meets Beef Barbacoa in this delicious one-pot Main Course Recipe. Slow cooked tender beef that’s perfect with your favorite Mexican side dishes or as filling for tacos, burritos, enchiladas and more!

Mexican Pot Roast in yellow dutch oven


Pot roast is one of the easiest way to turn an inexpensive cut of beef into something delicious and tender. Braising over low heat allows the flavors to fully develop and softens the fat to make your beef almost buttery. This Mexican version is not only fork tender but full of slightly spicy taco flavorings.

This easy Mexican Pot Roast starts with the traditional browning of meat and sautéed onions, then adds a few pantry items to give it a whole new taste. This recipe uses a homemade seasoning mix and a can of diced tomatoes to but you can use a packet of taco seasoning to make it super easy. You can easily substitute your favorite Mexican spices or cans of Ro-Tel for even more flavor and heat.

Browning your meat for Mexican Pot Roast is the most important thing you can do before braising meat. It only takes about 10 minutes but it gives it a rich flavor and gives that delicious crust. Even if you are cooking a Mexican Pot Roast in the slow cooker, you should always brown the meat first. Speaking of slow cooker Mexican Pot Roast, we have you covered with instructions later in this post!

Mexican Pot Roast Ingredients in Dutch Oven

Cook on your Stove-top

This Mexican Pot Roast recipe is cooked in the oven but you can also cook it on the stove if you prefer. To cook this pot roast on the stove, follow the recipe, bringing to a boil on medium-high heat once the broth is in the pot and the beef has been added back in. Once it has reached a boil, cover with a lid and reduce to a simmer and cook for 3 hours until for tender. Since you’re leaving this unattended on your stovetop for so long, it’s best to leave it on the back burner for safety. Be sure to check liquid levels halfway through as some lids are not very tight and you may lose liquid faster than you should if the lid is not tight.

Serve Mexican Pot Roast with traditional Mexican side dishes like Mexican Rice, Black Beans, and some tortillas. It tastes delicious topped with sour cream, salsa, and avocado. Use leftover Mexican Pot Roast in Beef Burritos and Easy Taco Salad, or instead of the chicken in Chicken Enchiladas.



  • Tomatoes: Instead of diced tomatoes with chiles, you can use crushed tomatoes or go half and half. You could also use Ro-Tel tomatoes with the spicy level you like.
  • Spices: You can skip the homemade seasoning mix and use packets of taco seasoning. You can also use 3-4 tablespoons Chili Seasoning Mix instead taco seasoning!
  • Meat: You can also use beef shoulder or beef stew meat instead of a chuck roast in a pinch. You can also substitute a pork butt roast or pork shoulder.
  • Veggies: A can of diced green chiles, diced fresh jalapeño, or roasted poblano peppers would add a nice hint of spice. You could also sauté carrots and celery with the onions.

Mexican Pot Roast Uncooked

Slow Cooker Mexican Pot Roast

  • Follow the recipe to brown meat in large skillet, place in slow cooker.
  • Sauté onions and garlic in skillet then deglaze skillet with beef broth.
  • Pour beef broth mixture over beef in slow cooker.
  • Place the remaining ingredients in slow cooker and stir to combine.
  • Cover with lid and cook on low for 6-8 hours, or on high 3-4 hours, until meat is fork tender.

Instant Pot Mexican Pot Roast

    • Pat the beef shoulder dry and then season with salt and pepper.
    • Turn on Instant Pot to Sauté setting and add olive oil.
    • Brown meat on both sides for 3-4 minutes per side, set aside.
    • Add onions and cook for 2-3 minutes until soft then add garlic cook for 30 seconds, until fragrant.
    • Deglaze Instant Pot with beef broth, scraping off all brown bits. Return beef shoulder to Instant Pot.
    • Add the remaining ingredients, stirring to combine.
    • Secure lid and seal pressure valve. Cook on Manual High for 45 minutes, allow pressure to release naturally.



  • Serve: You can keep Mexican Pot Roast at room temperature for up to 2 hours. Keep warm on low heat on stove top or in slow cooker for up to 4 hours.
  • Store: Cool meat completely before transferring to an airtight container and refrigerate for up to 4 days.
  • Freeze: Place cooled Mexican Pot Roast in a sealed container or freezer-safe bag and freeze for up to 3 months.

Mexican Pot Roast in bowl with black beans and sour cream

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Mexican Pot Roast

Mexican Pot Roast is super-tender chuck roast seasoned with easy spices, the ultimate comfort food. Leftovers are perfect for tacos, nachos or burritos.
Yield 8 servings
Prep Time 10 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 40 minutes
Course Main Course
Cuisine Mexican
Author Sabrina Snyder


  • 4 pounds beef chuck roast
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 3 tablespoons vegetable oil
  • 3 cloves garlic , minced
  • 1 yellow onion , diced
  • 1/2 green bell pepper , diced
  • 1/2 red bell pepper , diced
  • 28 ounces canned diced tomatoes with chiles , 28 ounces
  • 3 tablespoons Taco Seasoning , (Homemade Recipe)
  • 3 cups beef broth
  • 1/4 cup cilantro , diced


  • Season beef with salt and pepper, then add to a large dutch oven with oil on medium-high heat.
  • Cook on both sides until seared well, 6-8 minutes on each side.
  • Remove the beef from the pot and add in the onions.
  • Sauté until translucent and lightly browned, about 3 to 4 minutes.
  • Add in the garlic, green and red bell peppers, diced tomatoes, taco seasoning, beef broth and cilantro and stir well.
  • Add the beef back to the pot, cover and cook in the oven at 325 degrees for 3 hours.


Calories: 473kcal | Carbohydrates: 3g | Protein: 45g | Fat: 32g | Saturated Fat: 16g | Cholesterol: 156mg | Sodium: 886mg | Potassium: 855mg | Fiber: 1g | Sugar: 1g | Vitamin A: 412IU | Vitamin C: 17mg | Calcium: 49mg | Iron: 5mg

Mexican Pot Roast collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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  1. I made the years ago and loved it. Instead of all the separate ingredients I used homemade hot sauce and threw in roasted poblano peppers and extra onions. It was so tender and flavorable. Thanks for reminding me how great this roast is.

  2. The largest pot roast I was able to find weighed 2.6 pounds. How should I revise the recipe for a smaller roast?

    1. I realize this comment is very old, so I am so sorry for the delay in replying.

      I would cook it for 2.5 hours. Also make sure it isn’t completely submerged in the liquid.

  3. So, the recipe doesn’t mention the oven temperature & times for baking. It gives for the crockpot & stove top, but when I clicked on the time, nothing happened. It sounds delish, so can you revise for the the oven temp & time? Thanks!

  4. Sabrina, I have a Large 3/4 inch round steak I would like to use for this recipe. How long can I cook it In my crock pot after I sear it?
    Thank you
    Carla Dee

    1. It might be too tough because this is a leaner cut. I’m not sure I would recommend using it for this recipe. I don’t think it would give you the outcome you want.

    2. Carla, what I would do is season the round steak with Goya Sazon and Goya Adobo both spiced in the Latin or International section of your market. Or SnPnCumin. Dont forget garlic.Cook steak to your liking. But first maybe start a nice red sauce with said ingrediants and ladel over some pasta, maybe, bucatini. Some red wine, and bistek de bucatini ropa vieja.Now that does sound good.