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overhead photo of a plate with a tortilla topped with southwest pot roast, avocado slices, onion, and queso fresco cheese with a bowl of beef roast and onions in the background
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Southwest Pot Roast

An easy beef roast recipe, perfect for weeknight dinners, carnitas-style tacos, or game-day sandwiches with minimal prep time.
Course Main Course
Cuisine Mexican
Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
Servings 8
Calories 334kcal
Author Amee

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

Calories: 334kcal | Carbohydrates: 4g | Protein: 50g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 142mg | Sodium: 545mg | Potassium: 817mg | Fiber: 1g | Sugar: 2g | Vitamin A: 315IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 5mg