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Slow-Cooker Mexican Pot Roast
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Prep Time:
15 minutes
Total Time:
8 hours 15 minutes
Mexican spiced pot roast: an easy, flavorful weeknight dinner. Slow cooker magic - prep in the morning, ready by evening.
Ingredients:
  • 1 large onion, halved, thinly sliced
  • 1 lb baby red potatoes (about 8 potatoes)
  • 1 boneless beef chuck roast (2 1/2 to 3 lb)
  • 1 packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
  • 2 teaspoons ground cumin
  • 1/2 teaspoon ground red pepper (cayenne)
  • 1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, drained
Instructions:
  • Prepare your 5-quart slow cooker by greasing it with cooking spray. Layer onions and potatoes at the bottom of the slow cooker. Add the beef on top of the vegetables. Sprinkle on the taco seasoning mix, cumin, red pepper, salt, and pepper. Finish by pouring tomatoes over the beef and vegetables.
  • Cover and cook on the Low heat setting for 8 to 9 hours until the beef is tender. Serve the beef and vegetables with the sauce.

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