It’s coming up on May 5th, and you know what that means! It’s almost Cinco de Mayo! In our house, it also means the day my brother and sister-in-law got married in Ireland, because nothing says Cinco de Mayo like a beautiful Irish wedding (Happy almost Anniversary, guys!), but in case you would rather celebrate the more traditional way, I’ve been saving up a Irish girl’s version of a Mexican recipe for you. It’s a spicy shredded pot roast that cooks up all day in your slow cooker in a mixture of beer and chili powder and other good things, and that you can have with all the traditional toppings. It’s probably the furthest thing from being authentically Mexican that you can find – but man, does it taste good!
You can be as spicy (or not spicy) as you want with this one. I am a spiciness wimp, so I make mine more on the mild side, but if you are more courageous go ahead and play fast and loose with the chili powder. Once this baby has cooked up all day in the slow cooker, it will be falling apart tender, ready for you to scoop it out, shred it with a couple of forks, and stir it back into the spicy juices.
After that it is ready to be ladled over rice or spooned into warmed tortillas, and for guacamole, sour cream, chopped scallions and anything else you can think of to be piled on top. If you have leftovers, this warms up just perfectly. So you are all set for Seis de Mayo as well.
Love,
Irish girl who loves to cook and eat Mexican food. Happy Cinco de Mayo!
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Mexican Slow Cooker Pot Roast
Yield: 6-8 1x
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Pin RecipeDescription
This recipe for slow cooker Mexican pot roast is a spicy treat perfect for Cinco de Mayo…or any day you feel like spicing up your usual pot roast!
Ingredients
- 1 tablespoon olive oil
- 1 two pound bottom round roast
- 1 large sweet onion, peeled and chopped
- 3–4 teaspoons chili powder
- 2 teaspoons oregano
- 1 twelve ounce bottle of beer
- 1 eight ounce can of tomato sauce
- 1 teaspoon salt
- Your choice of toppings – we like guacamole, chopped tomato, sour cream and scallions, and a little Sriracha!
Instructions
- Sear roast in olive oil in a heavy skillet over high heat for 3-4 minutes per side. Place in slow cooker.
- Add onion, chili powder, oregano, beer, tomato sauce and salt. Cover and cook on low for 8-10 hours.
- Scoop out the roast and shred, using two forks. Return to the slow cooker and stir until it is coated with the juices.
- Serve with your choice of toppings over rice or in warmed tortillas.
Hi there! I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover. I started Framed Cooks in 2009, and along the way my recipes have also been featured in places including Huff Post, the Today Show, BuzzFeed and Glamour. My mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN! My kitchen is my happy place, and I want yours to be that place too. Let’s cook together!
Framed Cooks is delighted to have appeared on these great sites!
Looks yummy for my tummy this Cinco de Mayo! Just one thing, in the recipe directions it says “Cover and cook on low for 8010 hours” – which seems like quite a lot. I’m guessing you really meant 8-10 hours, yes?
Oh my gosh!! Now THAT would be one really slowly cooked pot roast! You are absolutely right – all fixed and thank you! :)
My favourite thing to make in the kitchen!
Too late for me to make for Cinco de Mayo… but not too late for this weekend-o. :-) Grocery shopping I go!
Hurray! And weekend-o is officially now my new favorite word. :)
Do you think this would be just as good using a pork butt?
I’v never tried it that way so I can’t say for sure, but I don’t see why not, since that cut of meat works so well in the slow cooker.