Mexican Pot Roast- Instant Pot or Slow Cooker + Video

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 my version I use a Chuck Roast and cooked it in the crock pot 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 meat is even better the second day, and great in tacos, burritos, or over cauliflower rice for a low carb meal. When I first posted this recipe in 2016, I used the slow cooker and cooked it on low for 8 hours. I was able to replicate the same flavors and tenderness in just under 1 hour in the Instant Pot!  How awesome is that?? The technique for both the slow cooker and Instant Pot is the same, dump everything in, set the timer, and let it do it’s magic.We had this for dinner the other night and I was surprised when both of my kids ate it and like it! Especially my daughter since she is so picky, but she actually likes beans and avocado. The meat is so tender that it just melts in your mouth! I ate my dish with cauliflower rice, the pot roast, black beans, avocado, and pickled jalapenos.

The first time we had Ropa Vieja was in Miami on our honey moon. Our actual honeymoon was a cruise in the Bahamas, but we started by staying a couple nights in South Beach. Miami is a melting pot of different Latin cuisines. Puerto Rican, Cuban, Peruvian, Caribbean, and so much more. I wish we could go back to the white sandy beaches and delicious food!

Video:

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Mexican Pot Roast Made in the Instant Pot or Slow Cooker

Renee Fuentes

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

4.5 from 2 votes

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 1 hr 15 mins

Course Main Course

Cuisine Mexican

Equipment

• Pressure Cooker
• 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 Jalapeno Optional if you want some spice
• 1 Tbsp Vinegar Add When Done

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, then scatter sliced onions and bell peppers over chuck roast.
• Cook on high pressure: 45 minutes for 2 lbs, 1 hr for 3 lbs, 1 hr 15 min for 4 lbs. Then let pressure release naturally for 15 minutes. Release remaining pressure when done. 
• Open lid, shred meat in pot. Just stirring the meat will cause it to shred since it will be so tender. Add vinegar and stir.
• 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. Just stirring the meat will cause it to shred since it will be so tender. Add vinegar and stir.
• Serve with Rice (Regular or Cauliflower for low carb) and Black Beans.

Keyword Mexican Pot Roast, Ropa Vieja