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I love to make tender pot roast in the crock-pot, but instead of making a traditional roast with potatoes and carrots I made a spicy Mexican roast. It is just as easy to make, but it is made spicy with taco seasoning and salsa. There is almost no work involved in cooking this roast, just put it in the crock-pot in the morning and by dinner time you have a delicious meal all ready to serve. I like to serve this roast as shredded beef tacos, but you can serve it any way that you want, even as burritos or enchiladas.
I used a three pound beef pot roast for this, if you are using a smaller or larger roast than you may need to adjust the cooking time. The pot roast is placed into a lightly greased crock-pot and covered with beef broth. Sprinkle the taco seasoning over the roast and evenly spread the salsa on top. Cover and cook it on low for 8 hours or on high heat for 5-6 hours. When the roast is cooked through, you should be able to easily shred it with two forks. This makes a spicy delicious roast, if you want it to be less spicy though you can reduce the amount of salsa you top it with.
Crock-Pot Mexican Roast
Ingredients
- 1 3 pound beef pot roast
- 1 ( 14 oz.) can beef broth
- 1 ( 5 oz.) packet taco seasoning
- 1/2 cup salsa
Instructions
- Place roast into a greased crock-pot. Pour broth over roast. Sprinkle with taco seasoning and top with salsa.
- Cover and cook on low heat for 8 hours or on high heat for 5-6 hours.