Crockpot Mexican Pot Roast {A flavorful roast that the whole family loved!}

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.


Mexican Pot Roast

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.

Mexican Pot 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

Ingredients:
  • 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
Directions:
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:

chopped tomatoes
chopped lettuce
chopped onions
chopped jalapenos
chopped olives
saute onions
sauté bell peppers
sour cream
salsa

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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12 comments :

  1. I will be trying this very soon - looks amazing!

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  2. Kay, Did the beans cook up soft? I've had awful luck with beans in a crockpot. They always turn out too hard.

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    Replies
    1. The beans were tender…I did stir them in and around the crockpot to keep the ones on top from not getting enough liquid… hope this helps!

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  3. This looks absolutely delicious! I will be pinning this recipe, thanks for sharing!

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  4. This looks awesome

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  5. Hi Kay,
    What a awesome Roast, it looks delicious! Thanks so much for sharing your great recipe with Full Plate Thursday and enjoy your Thanksgiving week!
    Come Back Soon
    Miz Helen

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  6. This sounds amazing! I'll have to give it a try. Thanks so much for sharing with us at Ivy and Elephants!
    Hugs,
    Patti

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  7. beans cooked on low in crock are amaaazing! This recipe on low if you have time would be maybe....even better :)

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    Replies
    1. I meant to say...It is low 6-8 hours and on high 3-4 hours. Thanks for the heads up.

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  8. PERFECT recipe for my day! I was blessed with some extra good deals on meat today and came home popped onto my Pinterest crock pot board and found your recipe stashed there :) Thanks for the easy peesy comfort food recipe to match my grocery steals! P.S. I had green salsa (I did cut out jalapenos) so I am doing that instead of the canned toms...You might try some time as green salsa & pork are a match made in heaven ;) -Rosanne Jimenez

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  9. K,

    Love your site. Are you sure this recipe will use 2 Tablespoons of Salt? This seems like way too much, maybe 2 teaspoons??

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    Replies
    1. Yes, it is 2 tablespoons. 1 tablespoon to season the beans and 1 tablespoon to season the meat. You can use less if you'd like but the flavor will not be the same.

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