Similar to Ropa Vieja, this Mexican Pot Roast is tender pieces of beef in a flavorful tomato based sauce.
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.
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.
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.
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.
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.
Leftovers taste even better the next day, and the Mexican Pot Roast can be frozen in an airtight bag up to 3 months.
Did you make this recipe? I’d love for you to leave a star rating and comment below. I appreciate it, Thank You!
Mexican Pot Roast
Equipment
- Instant Pot
- Slow Cooker
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.
Instructions
Instant Pot Instructions:
- Add tomato sauce to instant pot. Season Chuck Roast on both sides with Salt and Pepper and add to Instant Pot. If the Chuck Roast is too big, cut into pieces to fill bottom of pot but in an even layer.
- Sprinkle Chili powder evenly, add minced garlic, then scatter sliced onions and bell peppers over chuck roast. Place lid on Instant Pot and set valve to 'Sealing'.
- Cook on high pressure: (3 lbs- 65 min, 4 lbs- 70 min, 5 lbs- 75 min) Then let pressure release naturally for 15 minutes. Release remaining pressure when done.
- Open lid carefully and shred meat in pot. Add vinegar and stir, or add olives and brine instead of vinegar.
- Serve with Rice (Regular or Cauliflower for low carb) and Black Beans.
Slow Cooker Instructions:
- Add all ingredients, except for vinegar, in order shown. Cook on low for 8 hours. Once done, shred meat in pot. Add vinegar and stir, or add olives and brine instead of vinegar.
- Serve with Rice (Regular or Cauliflower for low carb) and Black Beans.
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Josephine says
THIS CAME OUT SO GOOD!! I used pork shoulder because i coudn't find beef, thank you!
Renee says
Hi Josephine! Wow that is so good to hear, glad you loved it!! 🙂
Laura says
This recipe is amazing & easy!! The meat is flavorful and tender. The hubby & kids LOVED IT! Thank you!
Renee says
I'm so happy you all enjoyed it!!
Diana says
Super easy to make and the instructions were very clear and easy to follow. Would highly recommend and will be making this again!
Renee says
Thank you Diana!
Laura says
Sounds like a lovely recipe I bought corn husks today a big bag will I be able to freeze them and is there a special way to do so thank you ✌️
Renee says
Hi Laura, I've never frozen the actual husk before, but I have made tamales, cooked them, allow them to cool completely then freeze them in a zip top bag. To eat, just re-steam them until they are hot. about 30 minutes. Hope tha helps!