Crockpot Mexican Pot Roast is a pot roast with a twist, made with spicy ingredients. Most grocery stores carry all the ingredients. Just think of all the possibles for weeknight meals from burritos, tacos, enchiladas and the list goes on.
The holidays are just a few days away, and I wanted to share with you a great recipe to cook in a crockpot.
With some of the b-u-s-i-n-e-s-s that comes with the holidays, cooking dinner is sometimes hard to get done. Around our house, my girls love to get in the kitchen a couple of days before Thanksgiving and make up a bunch, and I mean a bunch of pie crust for our Thanksgiving pies. We even make up some our side dishes and freeze them for the big day. With all of that going on, it is hard to put a meal on the table, so I like to take advantage of cooking in my crockpot.
Family reunions are the best place to gather a wealth of family recipes. Every year in May we go to our Cemetery Declaration gathering for a family reunion and pause to remember those that have gone before us during the year. I love to see everyone and catch up on each of our family members. We enjoy dinner on the ground where we have a potluck at it's best. This year someone brought this delicious Mexican Pot Roast that everyone went crazy over, I included. She brought this pot roast simmered in a roaster oven with pinto beans, Rotel tomatoes, jalapenos, and Mexican spices. The meat was so tender and flavorful. I just had to have the recipe. After making it several times, I still find new ways to use the leftover roast.
I love the multiple meal possibilities that come from this one roast. A WIN WIN recipe is what I call it!
Mexican Pot Roast
Recipe source: Tammie Mathis
- 1 3-4 lb. Pork Shoulder Roast (or Beef)
- 2 cups dried pinto beans, washed and strained from dirt
- 4-6 cups water
- 1 (10 oz) can Rotel tomatoes
- 1 onion, chopped
- 2 teaspoons cumin
- 2 teaspoons garlic powder
- 2 tablespoon salt
- 1 tablespoon black pepper
- 4 large whole jalapenos
In a large crockpot, add roast, pinto beans, water, Rotel tomatoes, onion, cumin, garlic powder, salt, black pepper, and jalapenos.
Cover with lid and turn crockpot on low 6-8 hours or on high and cook for 3-4 hours. Remove shoulder blade bone.
Serve over rice or cornbread. Or shred meat and serve in a tortilla with any of the following:
sauté bell peppers
Cook's Note: Add additional water, if the beans absorb too much of the liquid. The meat can be frozen and reheated for other meals.
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