Name: Mexican Pot Roast
Prep time: 10 min
Cook time: 75 min
Total time: 85 min
Ingredients: 15 oz Tomato Sauce; 2-4 lbs Chuck Roast (Seasoned with Salt and Pepper on both sides); 1 Tbsp Chili Powder; 3 Cloves Garlic (Minced); 1 Yellow Onion (Sliced); 1 Red Bell Pepper (Sliced); 1 Sliced Jalapeno (Optional if you want some spice); 1 Tbsp Vinegar (Add When Done. Or add Olives and Brine instead of vinegar.)

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Similar to Ropa Vieja, this Mexican Pot Roast is tender pieces of beef in a flavorful tomato based sauce.

Spoon holding meat and rice over bowl of meat.

Ropa Vieja is a Cuban dish consisting of shredded meat typically flank steak, and served with rice and black beans. For this version I use a Chuck Roast and cook it in the Instant Pot, hence the name Mexican Pot Roast.

The final result is tender, flavorful meat that's shredded and served with steamed rice and black beans.

White bowl with Black beans, shredded meat in red sauce, white rice, and sliced avocado.

The Ingredients and Seasoning

Tomato sauce, Beef Chuck Roast, Chili Powder, Garlic, Onion, Bell Pepper, and Vinegar.

As I mentioned, the flavor profile is very similar to the Cuban Ropa Vieja. I also like to add some vinegar at the end to bring out some brightness.

If you like olives, add a few spoons of olives and the brine at the end instead of vinegar.

Uncooked Beef roast with chili powder, sliced onions, bell peppers, and garlic inside a pot.

Chili Powder- I love the sweet and smokiness in ancho chili powder, but you can use regular chili powder.

Garlic- Fresh minced garlic is going to give the best flavor, but if you don’t have any then sub granulated garlic.

Bell Pepper- I like to cook the red bell peppers with the meat, because they melt into the sauce, but if you want some crunch you can add some sliced bell peppers at the end for some color and crunch.

Onion- I used a sweet yellow onion, but I’ve also tested it with sliced white onion, both will work but the yellow onion will add a little sweetness.

What kind of Beef to Use

Chuck Roast- This is what I used and have tested the recipe with this cut of beef. I trim some of the excess fat, if there’s a lot, but keep most of the fat on for flavor and moisture.

I’ve tested this recipe leaving the chuck roast whole, and slicing it into big chunks.

If the chuck roast is under 3 lbs and will fit in the pot, you can leave it whole. Otherwise, slice it into large chunks.

White bowl with pot roast on one half, white rice and black beans on the other half. Topped with Avocado slices.

Most chuck roast portions found in the store are about 3 lbs. Here are the cook times for the Instant Pot and the weight of the chuck roast.

Chuck Roast Weight and Instant Pot Cook Times:

3 lbs- 65 min (High Pressure)
4 lbs- 70 min (High Pressure)
5 lbs- 75 min (High Pressure)

Once the timer goes off, I turn the instant pot off and leave it alone for another 15 minutes. Then with a towel or wooden spoon I turn the valve to venting over my kitchen hood.

Other options for the cut of beef included: Beef Roast, Rump Roast, Eye Round Roast, Stew Meat, or Chuck Shoulder. Any of these ‘tough’ meats will work since we are cooking it for a long time to break down the tough tissue.

Overhead view of Mexican pot roast in a white bowl with white rice and black beans on the side and sliced avocado on top.

How to serve the Mexican Pot Roast

This Mexican Pot roast turns out so flavorful and tender. We love eating it with white rice and black beans, which is how Ropa Vieja is served.

Tacos or Burritos- This beef is also great on tacos and topped with cilantro and diced onion. You could do a larger burrito and add rice, beans, and the Mexican Pot Roast.

Salad or Bowls- A great healthy option is a taco salad using crisp romaine or iceberg lettuce, chopped tomatoes, onions, cucumbers, and jalapenos for spice. You can also make a low carb bowl with cauliflower rice and avocado slices.

White bowl with shredded mexican beef, cilantro lime cauliflower rice, and topped with sliced avocado.

Leftovers taste even better the next day, and the Mexican Pot Roast can be frozen in an airtight bag up to 3 months.

Check out these Recipes:

Instant Pot Beans (use the same method for black beans)

Mexican Rice

Use the beef for a Tamale Filling