Ingredients for Mexican Crock Pot Roast
- Rump Steak
- Chunky Salsa
- Tomato Paste
- 1 cup beef broth
- Taco Seasoning Mix
- Green Chilies
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How to Make Mexican Crock Pot Roast
- In a medium bowl, combine 1 (15-ounce) can of your choice of salsa (mild, medium, or hot), 2 tablespoons of chili paste, 1 cup of beef broth, 1 packet of your favorite taco seasoning mix (or 1 tablespoon of your homemade blend), and 2-3 poblano chilis, finely chopped (or substitute with jalapeños for extra heat).
- Spoon half of the salsa mixture into the bottom of your 6-quart slow cooker.
- Place a 3-4 pound beef chuck roast on top of the salsa mixture in the slow cooker.
- Pour the remaining salsa mixture over the roast.
- Cover and cook on low for 8-10 hours, or on high for 4-6 hours, or until the roast is fork-tender.
- Remove the roast from the slow cooker and shred with two forks. Skim off any excess fat from the cooking liquid.
- Return the shredded beef to the slow cooker and stir to combine with the sauce. Serve on warm tortillas or with your favorite sides like rice and beans.
Nutrition Information (Approximate per serving)
Sodium
83 g
Sugar
49g
Fat
81g
Carbs
7g
