Mexican Pot Roast

Mexican Pot Roast

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Lori Spaidal


A Yummy pot roast that cooks in the crockpot.


☆☆☆☆☆ 0 votes

6 Hr
Slow Cooker Crock Pot


  • 6 lb
    beef roast, arm, blade, or cross-rib
  • 8
    cloves garlic
  • 4 slice
    bacon, cut in half
  • 2 tsp
  • 1/2 tsp
  • 1/2 c
    prepared mustard
  • 1/4 c
    vegetable oil
  • 1/2 c
    carrot, chopped
  • 1/2 c
    celery, chopped
  • 1/2 c
    mushrooms, sliced
  • 2 Tbsp
    fresh cilantro, snipped
  • 2
    bay leaves
  • 1 tsp
    ground nutmeg
  • 1 tsp
    thyme, ground
  • 2
    jalapeno chile peppers, seeded and finely chopped

How to Make Mexican Pot Roast


  1. Make a 1 1/2-inch deep cut across the beef roast.
  2. Wrap each clove of garlic in 1 piece of bacon and insert in the cut.
  3. Sprinkle beef with salt and pepper and spread the prepared mustard on.
  4. Cover and refrigerate at least 4 hours or overnight.
  5. Cook beef in oil in a 4-quart dutch oven over medium heat until brown. Transfer to a crock pot. Add the rest of the ingredients.
  6. Cover and simmer until beef is tender, about 2 1/2 hours.
  7. Remove beef to warm plater.
  8. Remove bay leaves from the broth.
  9. Skim fat from the broth.
  10. Place 2 cups of the broth and vegetables in a blender container; cover and process on medium speed until smooth.
  11. Serve with the beef.

Printable Recipe Card

About Mexican Pot Roast

Course/Dish: Roasts
Main Ingredient: Beef
Regional Style: Mexican
Other Tag: Healthy

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