Southwest Pot Roast
This Southwest Pot Roast recipe couldn’t be any easier! The beef is slow-cooked with salsa and stock, then shredded and served in warm tortillas or sandwich rolls with fresh toppings for a simple, flavorful meal. Crockpot and Instant Pot instructions available.
No two Taco Tuesdays are the same in my house, and why should they be? With endless options –from classic ground beef and chicken to zesty fish, there’s always room for something new! Today, we’re adding shredded Southwest pot roast to the lineup!
Inspired by traditional Mexican pot roast, this recipe adds a tender, flavorful shredded beef option to your taco night routine. You’ll love how simple and convenient it is: just sear the beef, cook it low and slow with stock and salsa –and hours later, you’ll return to juicy, shreddable beef without sacrificing any of that authentic flavor.
Beyond tacos, this pot roast makes one heck of a Southwest beef sandwich. It’s also easy to transform into classic Mexican favorites –burritos, nachos, you name it! I’ve even served the beef with slow-cooker mashed potatoes or my favorite smashed fingerling potatoes. Give it a try, and you’ll wonder how you ever lived with this downright delicious dish!
Recipe highlights
- Easy prep and clean-up. Just five ingredients and 5 minutes of prep work, your slow cooker or pressure cooker will do the rest! After dinner, you’ll have just one pot to wash!
- Irresistible flavor. The salsa and stock create a simplified yet equally delicious twist on classic Mexican shredded beef (barbacoa).
- Endless serving options. It’s perfect for tacos, sandwiches, or any weeknight dinner. The leftovers taste even better, especially in enchiladas, quesadillas, and more!
Ingredients and substitutes
- Butter. The key to achieving that perfect, golden-brown seared crust on your roast! For added richness and depth, you can also use ghee here. Or, substitute avocado oil for a dairy-free option.
- Shoulder roast. A stand-out cut of budget-friendly lean beef for pot roast. It becomes incredibly tender and juicy when cooked low and slow.
- Garlic. Adds great flavor. Don’t skip it!
- Jar salsa. The secret weapon to all that vibrant Southwest flavor! Use a good-quality, organic, chunky salsa with a medium heat level (I love Mateo’s salsa for a store-bought version), or make my Vitamix Salsa for this dish. Adjust the heat level to your liking.
- Beef stock. To keep the roast moist and help create a rich, flavorful sauce. I typically use a low-sodium beef stock, especially if my salsa and butter are already salted.
- Salt and fresh cracked pepper. Enhances every flavor!
How to make this pot roast in a Crockpot
Step 1: Sear. Melt the butter in a large skillet over medium-high heat. Season with salt and pepper, and sear the roast on all sides until it’s browned.
Step 2: Combine. Transfer the roast to your slow cooker, and add the rest of the ingredients.
Step 3: Slow cook. Set your slow cooker to low and cook for 8 hours.
Step 4: Shred and serve. Shred the meat with two forks, and serve with tortillas and your favorite toppings (see ‘Serving Suggestions’). Enjoy!
Recipe tips and FAQs
- Pat dry. Before searing, pat it dry with paper towels to achieve the best sear.
- Don’t skip the sear! Searing the roast on all sides before slow cooking helps lock in the juices and creates a flavorful crust that enhances the dish’s overall taste.
- Monitor the moisture. The salsa and beef stock should be plenty, but if you notice the liquid evaporating too quickly, just add more stock to prevent the meat from drying out.
- Let the meat rest. After shredding the beef, let it sit in the cooking juices for a few minutes before serving. That way, it can absorb even more flavor, making it extra delicious!
Variations
- Turn up the heat – If you want to amp up the flavor, season the beef with extra spices before searing, like cumin, smoked paprika, or chili powder. Or, incorporate diced jalapeños, chipotle peppers in adobo sauce, or a splash of hot sauce for a spicy kick.
- Splash of citrus – Add the juice of one lime or orange to the slow cooker with the salsa and stock to enhance the rich, zesty flavors.
- Carnitas-style – Slow cook the roast as instructed until it’s fork-tender, then spread the shredded meat on a baking sheet and pop it under the broiler for a few minutes to get those carnitas-like crispy bits!
FAQs
Cooking a pot roast low and slow with adequate liquid is key to fall-apart tender pot roast, so make sure the salsa and beef stock cover at least half of the roast. Once tender, shred the beef while it’s still hot and let it rest in the cooking juices for a few minutes.
Yes! Your Instant Pot pressure cooker is the fastest way to achieve tender, flavorful shredded beef. Follow these simple steps:
Sear. Set your Instant Pot to ‘Sauté’ and melt the butter. Add the roast and sear on all sides. Turn off the ‘Sauté’ function and add the rest of the ingredients.
Pressure cook. Secure the lid and set it to ‘Pressure Cook’ on high for 60 minutes. Allow the pressure to release naturally for 15 minutes, then quick release the remaining pressure. Open the lid, shred, and serve!
Serving suggestions
If you’re doing tacos, serving the shredded beef in warm corn or flour tortillas with classic toppings is non-negotiable –think creamy avocado slices, fresh chopped tomatoes, crisp shredded lettuce, a sprinkle of shredded cheese, onion, sour cream, crumbled queso fresco, chopped fresh cilantro, and a squeeze of fresh lime juice over the top!
If you want a heartier option, turn this pot roast into a mouthwatering southwest shredded beef sandwich. Pile the beef onto a hoagie roll, load it up with sauteed peppers and onions, top it with pepper jack cheese, and then pop it under the broiler until the cheese is melted and the roll is lightly toasted.
If you’re lucky enough to have leftovers, use them in burritos, enchiladas, Mexican beef casserole, or scatter it over nachos. For a lighter, low-carb option, serve the shredded beef in lettuce wraps instead of tortillas.
Storing & freezing
Storing: Once cooled to room temperature, store leftover Southwest pot roast in an airtight container in the refrigerator for up to 4 days.
Freezing: Place the cooled, shredded beef in a freezer-safe container or bag and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheating: Reheat leftovers in a covered skillet over medium heat or the microwave in short intervals until heated through. If it seems too dry, add a splash of beef stock or salsa while reheating.
More beef roast recipes
- Slow Cooker Southern Pot Roast
- Slow Cooker Irish Pot Roast
- Standing Rib Roast
- Instant Pot Mediterranean Beef
- Instant Pot Cuban-Style Shredded Beef
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Southwest Pot Roast
Equipment
- slow cooker
Ingredients
- 1 tbsp butter for browning roast
- 3 lb grassfed beef shoulder roast
- salt & fresh cracked pepper to taste
- 15.5 oz jar salsa -I use a good-quality hearty medium salsa
- 2 large garlic cloves smashed and peeled
- 1/2 cup beef stock
Instructions
- Melt butter over medium-high heat in a large skillet.
- Add roast, season with salt and papper, and brown quickly on all sides.
- Transfer roast to crockpot and add all other ingredients.
- Cook on low for 8 hours.
- Shred meat and serve over corn tortillas with your favorite garnishes (avocado, chopped onion, crumbled queso fresco cheese, chopped cilantro, sour cream, etc.)
Notes
- Don’t skip the sear! Searing the roast on all sides before slow cooking helps lock in the juices and creates a flavorful crust that enhances the dish’s overall taste.
- Splash of citrus – Add the juice of one lime or orange to the slow cooker with the salsa and stock to enhance the rich, zesty flavors.
- Carnitas-style – Slow cook the roast as instructed until it’s fork-tender, then spread the shredded meat on a baking sheet and pop it under the broiler for a few minutes to get those carnitas-like crispy bits!
Nutrition
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Looks delicious–I have made something similar with chicken. And speaking of beef, I am just heading around checking out the blogs of all my fellow Livewell 2013 (Beef it’s what for dinner people) attendees! See you in October!
Hi Laura! Thanks for stopping by! I am looking forward to meeting you!! 🙂
This is an amazing weeknight dinner Amee -Thank you!
You’re welcome Bree! Thanks for stopping by! 🙂
Ooh, looks so good! This is one for the whole family!
Thank you Emily! 🙂