Southwest-Style Pot Roast

Serves 4
Prep time 20 minutes
Cook time 10 hours
Total time 10 hours, 20 minutes
Meal type Main Dish
Misc Serve Hot
Occasion Casual Party
Region Mexican
From book Southwest Slow Cooking


  • 1 tablespoon olive oil
  • 4 Cloves garlic (crushed)
  • 1 cup cabernet sauvignon ((red wine - if you have an aversion you can substitute red grape juice))
  • 3 Small onions (sliced)
  • 2 potatoes (cut into cubes)
  • 5 tomatillos (halved and quartered)
  • 1 green chile (seeded and chopped)
  • 3 red bell peppers (chopped)
  • 1 8-oz can mexican -style tomatoes
  • kosher salt & black pepper


  • 2 1/2 Pounds top round roast


Step 1
In a pan over medium-high heat heat the olive oil and lightly brown the beef. Set the beef aside. Add all remaining ingredients to the slow cooker and top with the beef. Cover and cook on low for 10 hours.
Step 2
When the beef and vegetables are completely cooked, remove the beef from the slow cooker and slice into the desired portions. Remove the remaining vegetables using a slotted spoon and set aside.
Step 3
Using individual serving plates, add your sliced beef and the vegetables, and then drizzle the sauce that remains in the slow cooker. Serve over a bed of Cilantro Lime Rice.

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