Mexican Beef Roast Slow Cooker Recipe

Recipe Category: Slow-Cooker

Mexican Beef Roast Slow Cooker Recipe


  • 4 pounds (1.8 kg) beef round roast
  • 1 can (28 ounces, or 785 g) no-salt-added stewed tomatoes
  • 520 g low-salt salsa, your choice of heat
  • 4 ounces (115 g) diced green chilies
  • 2 small onions, cut in chunks
  • 1½ cups (225 g) sliced green bell peppers


  1. Brown the roast on top and bottom in a nonstick skillet and place in slow cooker
  2. In a bowl, combine stewed tomatoes, salsa, and green chilies
  3. Spoon over meat
  4. Cover and cook on low 8 to 10 hours or until the meat is tender but not dry
  5. Add onions halfway through cooking time in order to keep fairly crisp
  6. Push down into the sauce
  7. One hour before serving, add pepper slices
  8. Push down into the sauce
  9. Remove meat from cooker and allow to rest 10 minutes before slicing
  10. Yield: 10 servings
  11. Per serving: 306 g water; 285 calories (22% from fat, 60% from protein, 18% from carb)

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