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Slow Cooker Southwestern Pot Roast is tender and delicious! Just possibly the best pot roast I’ve ever made.
***If you love EASY and DELICIOUS meals that you can make for your family in your slow cooker, please join me over on Instgram where I share ALL slow cooker recipes!  Hope to see you there!  Find me on Instagram at @slowcookerrecipelove ***
After my husband took a couple bites of this he announced, Â “This is the best pot roast I’ve ever had. Â Don’t tell my mother!” Â I loved it!
My husband is a real  meat and potatoes kind of guy from Idaho so he grew up eating a lot of roast so this man knows his pot roast.  I have to say I pretty much agree with him on his verdict.  It was the BEST!
In addition to the meat, the recipe uses some basic canned goods I keep in my pantry – chicken broth, crushed tomatoes, tomato paste and chipotle peppers which made it so easy to put this delicious dinner together.  A well stocked pantry can make all the difference when it comes to being able to prepare nutritious and flavorful meals for your family. For more tips and ideas on keeping a well stocked pantry visit the Cans Get You Cooking website.
The other great thing about this recipe is that it uses the slow cooker! Â I love a pot roast cooked in a slow cooker.
The slow cooker gets it so tender!!
This pot roast literally fell apart. The rich smokey flavor provided by the chipotle peppers is amazing. Â If you want some rave reviews from your family feed them this slow cooker southwestern pot roast for dinner tonight!
For more great recipes check out the Cans Get You Cooking website.
This post is sponsored by Mom it Forward and Cans Get You Cooking but all opinions are my own.
***If you love EASY and DELICIOUS meals that you can make for your family in your slow cooker, please join me over on Instgram where I share ALL slow cooker recipes!  Hope to see you there!  Find me on Instagram at @slowcookerrecipelove ***
Southwestern Pot Roast
Ingredients
- 3 onions minced
- 1/4 cup tomato paste
- 3 Tbs vegetable oil
- 8 garlic cloves minced
- 1 Tbs chili powder
- 1 Tbs ground cumin
- 1 tsp dried oregano
- 1 28-ounce can crushed tomatoes
- 1 1/2 cups low-sodium chicken broth
- 1/3 cup soy sauce
- 3 Tbs Minute Tapioca
- 2 tsp minced canned chipotle chiles in adobo sauce
- 4-5 lb boneless beef roast cut in two pieces
- Salt and Pepper
Instructions
- Microwave onions, tomato paste, oil, garlic, chili powder, cumin, and oregano in bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker.
- Stir tomatoes, broth, soy sauce, tapioca, and chipotles into slow cooker.
- Season roasts with plenty of salt and pepper and nestle into slow cooker.
- Cover and cook until beef is tender, 9 to 11 hours on low or 5 to 7 hours on high.
- Slice or shred roasts and serve with sauce.
Recipe adapted from Slow Cooker Revolution.
Susie says
I made this exactly as posted today. There was a LOT of sauce! I was delivering the meal to another family, so I transferred to a deep casserole pan. After slicing the roast and and very generously ladling a lot of sauce over and around it, I still had so much sauce that I ended up leaving about 3+ cups of it in the crock. The roast was falling-apart tender, but the sauce was far too spicy for my taste. Maybe it was the brand of chipotle peppers that I used, but next time I will cut back to 1 teaspoon, and also cut one of the 3 onions into large slices instead of mincing all of them because, with so much sauce, the dish seemed to be lacking something (coarsely sliced onions and bell peppers cooked into the sauce, maybe). I served it with Food Network’s Roasted Potatoes & Tomatoes and a Cowboy Salad.
Marybelle says
I’m thinking about making this tonight, but I don’t have tapioca, can it be omitted? If not what is a god substitute?
Leigh Anne says
The tapioca is used as a thickening agent. You can leave it out, your sauce may just be a bit runnier but it will still taste the same.