How to make slow cooker Mexican pot roast

Print this recipe
You may think that a pot roast is a pot roast is a pot roast right? Most of the time we associate pot roast with the Sunday dinner, slow cooked all day long while we are at church service or doing something with the family. Then maybe you'd have that delicious, succulent roast served with mashed potatoes and carrots and gravy. That kind of pot roast is excellent, to be sure, but have you ever considered changing up the flavor profiles of your slow cooked pot roast to get a different meal altogether? That is exactly what we are doing today by creating a Mexican style pot roast!
The flavors in this Mexican style pot roast come from a few simple to acquire ingredients. Two important flavor bases here are the salsa verde, or green chili salsa, and the sofrito which is like manna from heaven for this dish. Sofrito, if you are not familiar, is a flavor base that consists of tomatoes, peppers, onions, garlic, and spices that are cooked down into this delicious starter. You can use it to add to just about anything your heart desires.  In this case, we have used the entire jar.
Advertisement
Ingredients:
4-5 pound bottom round or "rump" roast
1 medium onion, sliced
4 cloves of garlic, minced
1 24-ounce jar, salsa verde (green chili salsa)
1 12-ounce jar Goya Sofrito 
1 15-ounce can petite diced tomatoes
2 cups water
1/4 cup packed fresh cilantro, roughly chopped
2 tablespoons taco seasoning
Noreen Lambert for Cooktop Cove
This Mexican style pot roast is very simple to put together. You literally dump everything in your slow cooker, and to coin a phrase, set it and forget it! I have started mine with a four to five-pound bottom round roast, which is the type of roast I prefer for pot roast. A bottom round can sometimes be referred to as a "rump" roast, is not as fatty as a chuck roast and has much more usable meat. It will usually have a nice cap of fat on one side, that you will want to leave on during the cooking process because fat equals flavor. To begin, simply place your roast in the bottom of your slow cooker.
Noreen Lambert for Cooktop Cove
Now just sprinkle, dump, and pour everything else into the slow cooker in no particular order. Don't even worry about stirring it up. As this cooks it will take care of itself.
Noreen Lambert for Cooktop Cove
Now set your slow cooker and cook this bad boy on high for 6 to 8 hours or on low for 10 to 12 hours. You can even do this overnight if you like and have everything ready to go the next day. Perfect if you are sharing at a potluck or similar event. This will cook all night and you won't have to worry. I will warn you, cooking things overnight can result in being awakened at 3:00 a.m. with a craving for tacos. Just sayin'!
When the meat is fork tender, remove the fat cap and discard. You can choose to serve as a main meal with rice and beans or you can shred the meat right in the sauce and serve as a great filling for tacos, tostadas, burritos enchilada and more! 
Noreen Lambert for Cooktop Cove
Leftovers for this are easily frozen and kept in an airtight container in the freezer for up to three months or if you want to save for later in the week keep in the fridge and eat them within 7 days.
Noreen Lambert for Cooktop Cove
Advertisement
I served mine with a cilantro lime rice that I added some cooked black beans into.  This dish was amazing and flavorful and we can't wait to eat the leftovers!  I hope you give this slow cooked Mexican style pot roast a try and I hope you love it!
Happy Eating!
Resources Noreen's Kitchen
Print this recipe