Mexican Pot Roast

Mexican Pot Roast Recipe

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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
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
bay leaves
1 tsp
ground nutmeg
1 tsp
thyme, ground
jalapeno chile peppers, seeded and finely chopped

How to Make Mexican Pot Roast


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

Printable Recipe Card

About Mexican Pot Roast

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