Mexican Pot Roast Recipe

I have to share the best Mexican Pot Roast recipe with you. It is slowly-braised in a mixture of sweet and spicy tomatoes, fresh herbs, zesty lime, chili peppers, and a ton of aromatics until unbelievably tender and flavorful.

I declare Mexican Pot Roast is the ultimate comfort food. It has so many delicious things going on making it very flavorful and juicy! I’ve used three kinds of peppers, tomatoes, cilantro, lots of garlic and onions, fresh limes, taco seasoning, and beef stock.

Also, cooking the chuck low and slow in all of these fantastic ingredients makes the beef incredibly tender. Don’t worry about the spice level in this dish because the peppers are more for flavor than heat. It’s just hot enough to make you want another bite! Even our kids love the heat in this dish, and it’s certain to become of your favorite pot roast recipes!

I love this recipe for its budget-friendly ingredients, bursting with flavor, and only taking a few minutes to prepare. Just season, saute, and let it simmer for a few hours, and it turns into tender beef that can be shredded for various dishes.

The recipe is so easy that anyone can do it, and with so many different applications. Pack it into burritos or tacos, on top of nachos, rice, or pasta, or serve it on a soft roll. I like to serve it with my Chipotle cilantro lime rice copycat. This fluffy and tangy rice is the perfect accompaniment to Mexican pot roast.

Why you will love this recipe

• Easy and inexpensive: My recipe takes less than 30 minutes to prepare with a variety of inexpensive but bold seasonings. The whole meal can be made for less than $20 and serve a large family with leftovers.
• Use it to make many different dishes: Whether it is tacos, burritos, sandwiches, or a slice of meat atop rice or pasta, this beef roast can be anything. The authentic Mexican flavors are perfect for quesadillas, nachos, and other Spanish foods as well.
• Perfect for a party: Serving a group is easy, too. Just cook a few roasts and serve them with various serving items and toppings. It is easy to transport and will satisfy everyone’s spicy food cravings.
• Easy to clean up: After cooking, the cleanup is much easier than most because it is all cooked in one pot. Just the dutch oven is all that has to be washed.

What you’ll need to make Mexican pot roast

Special items

• Dutch oven – For browning, sautéing, and baking.
• Bowls
• Cooking utensils

Ingredients

• Beef roast – A four-to-five-pound chuck roast is the best choice to feed about six to eight people. This cut of meat has the right amount of marbling and cartilage for slow cooking to make it tender and juicy.
• Garlic – I use four minced garlic cloves for sautéing in the juices when browning for extra bold garlic taste and four whole cloves on top when roasting. 
• Yellow onion – The diced yellow onion is added to the sauce when sautéing for a sweet taste that has a bit of a kick.
• Red onion – Red onion is quartered and put on top of the roast with the garlic to add a pungent and spicy flavor as it cooks.
• Bell peppers – The diced green and red bell peppers add different tastes. Green is mild and slightly bitter with a grassy flavor while red is sweeter and softer. 
• Poblano peppers – These are mild peppers that are actually kind of sweet when cooked and only slightly spicier than green peppers.
• Jalapenos – They are spicy and should be handled with care. The spiciness varies but it is important to remove the seeds and ribs and rinse them out if you are sensitive to spicy food. Also, use kitchen gloves when handling them, and do not touch your eyes.
• Chili peppers – Depending on the type chosen, they can be sweet, spicy, bitter, or fruity. Get what kind goes with the type of pot roast you’re serving.
• Tomato paste – I use tomato paste in a tube made with San Marzano tomatoes for the sweetest and richest tomato flavor.
• Canned tomatoes with chiles – Same here. Any kind of San Marzano tomatoes with chiles will work for this. If they are not available, get San Marzano tomatoes and add chiles to them. 
• Worcestershire sauce – The umami flavor of this sauce is made from anchovies, garlic, onion, tamarind, and molasses. It adds saltiness, sweetness, spiciness, and a bit of sourness to this roast.
• Taco seasoning – With chili powder, paprika, cayenne pepper, and a few other herbs and spices, my homemade taco seasoning adds a variety of delicious tastes to make this roast taste incredible.
• Beef broth – Gives the mixture a meaty taste but be sure to use low sodium organic broth to get full flavor without the extra salt and additives.
• Lime juice – For a light sour citrusy taste that perks up the rest of the flavors. Use fresh lime juice to get the full effect.
• Lime zest – Go for even more flavor with fresh lime zest. It is easy to do with a microplane or even a grater. The bright and energetic taste is eye-opening.
• Cilantro – Can taste lemony and salty as well as warm and spicy. Remember that some people do not like it though and say it tastes like soap.
• Bay leaves – Sweet, savory, and floral with a woodsy undertone. Be sure to toss them out when finished because they can be bitter.
• Salt and Pepper
• Vegetable oil
• Lime wedges – For squeezing extra zestiness onto the meat.
• Cilantro – To add color and extra flavor.

How to make Mexican pot roast?

1. Heat the oven: First, I preheat the oven to 325 degrees F and place a large dutch oven over medium-high heat with three tablespoons of vegetable oil.
2. Sear the meat: Then, I season the roast with salt and pepper before cooking it on both sides for six to eight minutes until it is nicely browned. After, I remove it and set it aside.
3. Saute the veggies: Next, the diced onions go into the pot and I saute them until they are translucent and lightly brown, for about three or four minutes. The minced garlic goes in next with the tomatoes, tomato paste, peppers, Worcestershire sauce, beef broth, taco seasoning, lime zest, lime juice, and cilantro
4. Roast the meat: It gets stirred well before I add the beef back along with the quartered onion, whole garlic, and bay leaves. Then, I cover and cook it for three to four hours. It will be fork tender and 135 degrees F on an instant-read thermometer before removing.
5. Shred and serve: Last, I remove and toss out the bay leaves and let the meat rest for 15 minutes before shredding it to serve with the veggies, lime wedges, and cilantro.

Expert tip

The easiest way to shred pot roast

The first and most important thing is getting the correct beef cut for this roast. When planning to shred it, that means a specific cut has to be chosen. I always get a chuck roast, it is the best for slow braising and shredding because it has a high-fat content that renders during a long cooking time for tender and juicy meat that is easy to shred.

With the collagen and connective tissue breaking down to make the meat fall apart, shredding the meat is simple. You can use two forks or even your fingers. I use two forks and just pull them apart, separating the meat as I go. But first, allow the roast to sit for at least 15 minutes after cooking to let the juices be reabsorbed into the meat.

Another way to shred the beef is to use a stand mixer. This is a fast and easy way to pull apart the meat without using your hands at all. Just place it in a stand mixer with a paddle attachment and start it on low, gradually turning it up and it will be perfectly shredded in seconds. I have to admit this is much easier and faster but it does make more dishes to clean.

Recipe variations and add-ins:

• Make it milder: Substitute Anaheim chiles for the poblano, leave out the jalapenos, and use plain diced tomatoes.
• Mediterranean style: Swap the spicy peppers, jalapenos, chiles, taco seasoning, and cilantro for olive oil, chopped kalamata olives, white wine, dill, rosemary, and oregano. 
• Make it cheesy: Any good recipe can be better with cheese. Since this is a Mexican dish, try it with queso fresco, cotija, or pepper jack.
• Different meat: Make it a pork roast for a totally delicious pork carnitas-style roast. My husband likes this one better than beef.
• Add more vegetables: Carrots, potatoes, corn, peas, and green beans will turn this into a hearty meal.

Serving suggestions:

Mexican pot roast is easy to serve with side dishes, beverages, and desserts. Here are some of my ideas.

• This is best served on a bed of rice, such as my fluffy jasmine instant pot stick of butter rice.
• For a more keto-friendly dish, try this low-carb cauliflower rice instead. It tastes even more flavorful than rice seasoned with ginger, soy sauce, and green onions.
• Served it up with black bean salad or Mexican street corn.
• The perfect wine pairing for this is a Sauvignon Blanc because of its herbal notes that complement the herbs. 
• It would also be delicious with other Mexican sides like my street corn potato salad or any kind of salsa dish.
• For dessert, a classic Tres leches cake, fluffy sopapillas, or crispy bunuelos, would be perfect.

Frequently asked questions

 

How to store:

• Refrigerate: Refrigerate for up to four days in an airtight container. I like to keep mine in the juices so it stays moist. 
• Freezing: To freeze, I remove it from the juice and wrap it in plastic or aluminum foil before placing it in a freezer bag. Be sure to squeeze all the air out of it to prevent freezer burn. The juice can be frozen separately in a freezer bag or jar. They can both be frozen for up to three months.
• Defrost: Thaw overnight in the fridge for the best flavor and texture.
• Reheating: Thawed leftovers can be reheated in the oven for 15 minutes at 350 degrees F or in the microwave for 60 to 90 seconds. 

More pot roast recipes:

Recipe tips:

• The key to the best roast is getting high-quality meat. Be sure to get a well-marbled grass-fed organic roast.
• Also, remove the roast from the fridge 30 minutes to an hour before cooking. This allows it to come to room temperature, ensuring a more even cooking.
• Sear the meat well to lock in the flavor and the juices. Browning it for about seven to eight minutes on each side will keep all the juiciness inside the meat where it belongs.
• Use a digital meat thermometer and remove the roast when it is 10 degrees lower than the recipe’s recommended temperature. It will continue to heat up as it rests.
• Let it rest for at least 15 minutes to allow the juices to be reabsorbed into the meat.
• I like to use tomato paste in a tube when I use only a small amount. It will last up to 45 days after opening.