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    Home » Instant Pot Recipes » Mexican Pot Roast- Instant Pot or Slow Cooker

    Mexican Pot Roast- Instant Pot or Slow Cooker

    Published Dec 3, 2020 · Modified Dec 19, 2022 by Renee · 12 Comments · This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

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    Mexican Pot Roast has tender pieces of beef in a flavorful tomato-based sauce. Serve the pot roast with Rice and Beans or use it for a filling in Tamales.

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

    This Mexican-inspired Pot Roast has warm spices, onions, and bell pepper. The chuck roast turns out so tender in the Instant Pot, or you can use a slow cooker.

    Ingredients

    • Beef Chuck Roast
    • Tomato sauce
    • Chili Powder
    • Garlic
    • Onion
    • Bell Pepper

    I've simplified this recipe to make it an easy weeknight meal, but it doesn't lack in flavor.

    I also add a little vinegar at the end to bring out some brightness. Otherwise, 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 you can substitute 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 2 different ways, 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.

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

    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. My family loves eating it with Mexican white rice and black beans.

    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. 

    Spoon holding meat and rice over bowl of meat.

    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. When ready to eat, thaw the bag overnight then heat in a pot on the stove or in the microwave.

    Red shredded beef, white rice, black beans, and sliced avocado on top.

    Mexican Pot Roast Recipe

    Renee Fuentes
    Mexican Pot Roast has tender pieces of beef in a flavorful tomato-based sauce. Serve the pot roast with Rice and Beans or use it for a filling in Tamales.
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 1 hr 15 mins
    Total Time 1 hr 25 mins
    Servings 8

    Equipment

    • Instant Pot
    • Slow Cooker

    Ingredients
      

    • 15 ounce Tomato Sauce
    • 3 pounds Chuck Roast Seasoned with Salt and Pepper on both sides
    • 1 tablespoon 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 tablespoon 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.

    Video

    Notes

    I have never gotten the burn notice on the Instant Pot, but if you are concerned or get the burn notice often, add 1 cup of water with the 1 cup of tomato sauce before adding the chuck roast.
    Use the beef for a Tamale Filling
    Instant Pot Beans (use the same method for black beans)
    Arroz Primavera

    Nutrition

    Calories: 333kcalCarbohydrates: 6gProtein: 34gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 117mgSodium: 408mgPotassium: 798mgFiber: 2gSugar: 3gVitamin A: 1015IUVitamin C: 24mgCalcium: 46mgIron: 4mg

    Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.

    Keyword Mexican Pot Roast
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    Reader Interactions

    Comments

    1. Josephine says

      November 03, 2018 at 4:16 pm

      THIS CAME OUT SO GOOD!! I used pork shoulder because i coudn't find beef, thank you!

      Reply
      • Renee says

        November 05, 2018 at 8:54 am

        Hi Josephine! Wow that is so good to hear, glad you loved it!! 🙂

        Reply
    2. Laura says

      October 24, 2019 at 8:43 pm

      This recipe is amazing & easy!! The meat is flavorful and tender. The hubby & kids LOVED IT! Thank you!

      Reply
      • Renee says

        October 25, 2019 at 1:13 pm

        I'm so happy you all enjoyed it!!

        Reply
    3. Diana says

      November 19, 2019 at 8:53 pm

      Super easy to make and the instructions were very clear and easy to follow. Would highly recommend and will be making this again!

      Reply
      • Renee says

        November 20, 2019 at 5:58 am

        Thank you Diana!

        Reply
    4. Laura says

      December 18, 2020 at 6:10 pm

      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 ✌️

      Reply
      • Renee says

        December 19, 2020 at 8:35 am

        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!

        Reply
    5. Barbara says

      March 09, 2021 at 2:21 pm

      I ended out having to make this pot-in-pot since the tomato sauce started to burn and I got a "burn" error on my Instant Pot setting.

      Reply
      • Renee says

        March 09, 2021 at 3:59 pm

        I'm sorry you got the burn notice. You can try adding a cup of water with the tomato sauce next time. also did you saute the meat first or place in in as is? Sometimes sauteing can cause the burn notice if the pot isn't cleaned out before cooking.

        Reply
    6. Savannah says

      July 24, 2022 at 7:06 pm

      Delish!! I love now that I have a delish alternative then a regular roast! Thank you! By the way I tweaked some of the recipe, I seared my roast first in the instant pot and added el’ pato tomato jalapeño sauces instead of regular tomato sauce, and a small bunch of cilantro just to season then I removed.. and I used Sazon seasoning along with the recipes ingredients super yummy!

      Reply
      • Renee says

        July 25, 2022 at 2:39 pm

        That sounds amazing!! So glad you enjoyed it 🙂

        Reply

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