If you’re craving comfort food with a twist, you’re going to absolutely love my Slow Cooker Picadillo Chuck Roast Recipe. It’s the perfect blend of tender chuck roast melting into a vibrant mix of tomato, peppers, and those little pockets of salty green olives that just sing in every bite. When I first tried making picadillo this way, I was blown away by how hands-off and flavorful it turned out—it’s like a hug in slow-cooked form. Keep reading, because this recipe is fan-freaking-tastic and so easy to make!
Why You’ll Love This Recipe
- Set-It-And-Forget-It: This slow cooker recipe lets you prep in under 30 minutes and come home to melt-in-your-mouth beef.
- Rich, Layered Flavors: The combination of manzanilla olives, sofrito, and Mexican herbs gives it a vibrant, authentically savory taste.
- Family Favorite: My family goes crazy for this—they love how tender the meat gets and the colorful veggies make it feel special without fuss.
- Perfect for Meal Prep: It stores and reheats beautifully, making it great for busy weeks or quick dinners.
Ingredients You’ll Need
The ingredients for this Slow Cooker Picadillo Chuck Roast Recipe come together to make a rich, comforting stew with great texture and flavor. I like picking ripe Roma tomatoes and fresh bell peppers so the veggies really pop after hours in the slow cooker.
- Chuck roast: Choose a well-marbled roast for tender, juicy results after slow cooking.
- Salt and black pepper: Basic seasoning, but essential to bring out the meat’s natural flavors.
- Olive oil: Use good quality for browning the meat and adding subtle richness.
- Manzanilla olives (pimento): These add a fantastic salty, briny kick that balances the tomato base.
- Tomato sauce: This is the hearty foundation of the sauce, adding deep tomato flavor.
- Roma tomatoes: Fresh and chunky, they give nice texture and brightness.
- Carrots: They bring sweetness and softness, rounding out the dish nicely.
- White onion: Adds a mild sharpness that mellows during cooking to enhance flavor.
- Green and red bell peppers: These offer color, crunch (before cooking) and complex sweetness.
- Garlic: Minced for that unmistakable savory punch.
- Sofrito: A flavorful base mix of seasonings and aromatics—see my notes for making or buying it.
- Mexican oregano: Adds an earthy, citrusy note that fits perfectly in this stew.
- Adobo seasoning: Gives a smoky, slightly tangy depth.
- Ground cumin: For warmth and a subtle nutty edge.
- Beef broth: Keeps everything moist and infuses that meaty richness into your sauce.
Variations
I love making this recipe my own sometimes by tweaking the seasonings or veggies based on what I have available. You can totally customize it depending on your mood or dietary preferences.
- Spicy Kick: I once added a diced jalapeño for some heat, and it really elevated the flavor without overpowering.
- Vegetarian Version: Swap the chuck roast for hearty mushrooms or plant-based meat substitutes, adjusting cook time accordingly.
- Seasonal Vegetables: In winter, I add diced sweet potatoes or parsnips; in summer, toss in fresh corn or zucchini for heavier veggie presence.
- Swap Sofrito: If you don’t have sofrito, blend some fresh cilantro, garlic, onions, and peppers to keep that authentic taste.
How to Make Slow Cooker Picadillo Chuck Roast Recipe
Step 1: Season and Sear the Chuck Roast
Start by generously seasoning both sides of your chuck roast with salt and black pepper. Don’t be shy here—it really builds the flavor. Then, heat olive oil in a large skillet over medium heat. When it’s hot, add the roast and sear each side for about 5 minutes until you get that beautiful brown crust. This step adds so much depth and caramelization to the meat, which you’ll notice in the final dish. Once browned, set the roast aside.
Step 2: Combine the Veggies and Sauce Base in the Slow Cooker
Into your slow cooker goes the manzanilla olives, tomato sauce, chopped Roma tomatoes, diced carrots, onions, both green and red bell peppers, minced garlic, sofrito, Mexican oregano, adobo seasoning, ground cumin, and beef broth. Give everything a good stir to mix those flavors together. This vibrant mix is going to tenderize and soak into the beef, creating that signature picadillo taste.
Step 3: Nestle the Chuck Roast and Set to Slow Cook
Place the seared chuck roast right on top of the vegetable and sauce mixture. Cover the slow cooker with its lid and set it on low. Now, here’s where the real magic happens—let it cook for about 8 hours. You’ll see the meat become beautifully tender and fall-apart soft, while the veggies meld into a rich sauce. Make sure not to rush this—slow and low is the key for outstanding texture and flavor.
Step 4: Serve Up and Enjoy
When your timer goes off, check the roast by piercing it with a fork; it should slide right in without resistance. That’s your sign it’s perfect. Serve your Slow Cooker Picadillo Chuck Roast over fluffy steamed white rice, and if you like, sprinkle with some fresh chopped cilantro for a bright finishing touch. Trust me, this combination will make your family and friends swoon!
Pro Tips for Making Slow Cooker Picadillo Chuck Roast Recipe
- Don’t Skip Browning: I learned early that searing the roast locks in juices and amps up the flavor more than just tossing everything raw in the slow cooker.
- Low and Slow is Key: Cooking on low heat preserves meat tenderness better than high heat, so be patient—you’ll get rewarded.
- Use Fresh Sofrito: When I started making my own sofrito, it transformed the dish; the fresh herbs and peppers add unmatched brightness.
- Avoid Overcrowding: Make sure your slow cooker isn’t stuffed to the brim; the roast needs room to cook evenly and the veggies to soften properly.
How to Serve Slow Cooker Picadillo Chuck Roast Recipe
Garnishes
For me, freshly chopped cilantro is a must—its herbal brightness really balances the rich meat and sauce. Sometimes I add a squeeze of lime for an extra zing. A dollop of sour cream or a sprinkle of crumbled queso fresco also makes it feel a bit more festive and creamy.
Side Dishes
I usually serve this Slow Cooker Picadillo Chuck Roast over fluffy white rice, which soaks up all that sauce beautifully. Occasionally, I’ll pair it with warm tortillas for a hand-held option. A simple side salad or sautéed green beans round out the meal perfectly for some freshness.
Creative Ways to Present
For holiday dinners or when we have guests, I sometimes serve this stew in mini cast iron skillets or rustic bowls with slices of crusty bread alongside. It looks inviting and keeps things cozy. Another fun idea is to turn leftovers into stuffed peppers or tacos with some crunchy slaw and avocado slices.
Make Ahead and Storage
Storing Leftovers
I store leftover picadillo in airtight containers in the fridge, where it stays fresh for about 3-4 days. Because of all the veggies and sauce, it reheats really well without drying out, so I usually just reheat on the stove or microwave and add a splash of broth if it seems thick.
Freezing
This recipe freezes beautifully. When I want to save some for later, I portion it into freezer-safe containers or heavy-duty bags, making sure it cools before freezing. It keeps well for up to 3 months, and thawing overnight in the fridge works best before reheating.
Reheating
To reheat, I prefer warming it gently on the stove over low heat, stirring occasionally so it heats evenly. Microwave works in a pinch—just cover and heat in short intervals to avoid drying out. Adding a bit of broth or water helps bring back that luscious sauciness.
FAQs
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Can I use other cuts of beef for this Slow Cooker Picadillo Chuck Roast Recipe?
Absolutely! While chuck roast is my favorite due to its marbling and tenderness after slow cooking, you can use brisket or rump roast too. Just make sure the cut has enough fat to keep the meat moist during those long cooking hours.
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What is sofrito, and can I skip it?
Sofrito is a flavorful blend of onions, garlic, peppers, and herbs often cooked down to a fragrant base. You can buy premade jarred versions or make your own fresh. If you skip it, your picadillo will still be tasty but might miss that extra depth and authentic flavor layer.
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How do I know when the roast is done in the slow cooker?
The best way is to test with a fork—the meat should be fork-tender and easily pulled apart without resistance. After around 8 hours on low, this is typically guaranteed, but slow cooker models and roast sizes can vary.
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Can I prepare this recipe the night before and cook it the next day?
Yes! You can assemble everything in the slow cooker insert, cover tightly, and refrigerate overnight. Just add an extra 30 minutes to the cooking time the next day since the ingredients start out cold.
Final Thoughts
This Slow Cooker Picadillo Chuck Roast Recipe has become one of those meals I turn to whenever I want something cozy, delicious, and fuss-free. It’s perfect for busy days when you want impressive flavor without constant attention, and I love how it brings my family together around the dinner table every time. Give this recipe a try—you’ll see why it’s one of my all-time favorites, and I’m sure it’ll earn a top spot in your recipe box too!
Print
Slow Cooker Picadillo Chuck Roast Recipe
- Prep Time: 30 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 30 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican
Description
This Slow Cooker Picadillo Pot Roast is a flavorful and hearty dish combining tender chuck roast with a rich blend of olives, tomatoes, peppers, and classic Mexican seasonings. Slow-cooked to perfection, this comforting meal is perfect for a satisfying family dinner paired with steamed white rice.
Ingredients
Beef
- 1 (3-pound) chuck roast
- ½ teaspoon salt, plus more for seasoning the roast
- ½ teaspoon ground black pepper, plus more for seasoning the roast
- 1 tablespoon olive oil
Vegetables & Aromatics
- 1 cup manzanilla olives (pimento), sliced in half
- 1 (15-ounce) can tomato sauce
- 2 Roma tomatoes, chopped into 1-inch pieces
- 2 large carrots, peeled and diced
- 1 white onion, diced
- 1 green bell pepper, deseeded and cut into 1-inch pieces
- 1 red bell pepper, deseeded and cut into 1-inch pieces
- 3 cloves garlic, minced
Seasonings & Broth
- 1 tablespoon sofrito (a savory blend of sautéed peppers, onions, and tomatoes; see notes)
- 2 teaspoons Mexican oregano
- 2 teaspoons adobo seasoning
- 1 teaspoon ground cumin
- 1 cup beef broth
Instructions
- Season the roast: Generously season both sides of the chuck roast with salt and pepper, ensuring even coverage. Set it aside to allow the seasoning to meld into the meat.
- Brown the meat: Heat olive oil in a large skillet over medium heat. Add the seasoned chuck roast and brown each side for about 5 minutes, developing a rich crust. Remove the roast from the skillet and set aside.
- Prepare the slow cooker base: Combine the olives, tomato sauce, chopped Roma tomatoes, diced carrots, onion, green and red bell peppers, minced garlic, sofrito, Mexican oregano, adobo seasoning, ground cumin, and beef broth in a large slow cooker. Stir well to mix all ingredients evenly.
- Add the roast: Place the browned chuck roast on top of the vegetable and sauce mixture in the slow cooker, then cover with the lid.
- Slow cook: Cook on the low setting for 8 hours or until the meat is tender and easily pierced with a fork, allowing all flavors to meld beautifully.
- Serve: Serve the picadillo pot roast hot alongside steamed white rice. Optionally, garnish with freshly chopped cilantro for a burst of fresh flavor.
Notes
- Sofrito is a blend of sautéed onions, garlic, peppers, and tomatoes commonly used in Latin cuisine. You can buy pre-made sofrito or make your own at home.
- Be sure to brown the meat thoroughly to develop rich flavor and improve texture.
- This dish pairs perfectly with steamed white rice or warm tortillas for soaking up the sauce.
- Leftovers can be refrigerated up to 3 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe)
- Calories: 420 kcal
- Sugar: 7 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.3 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 42 g
- Cholesterol: 120 mg
