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
Scale
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
