Name: Slow Cooker Picadillo Pot Roast Recipe
Prep time: 30 min
Cook time: 8 h
Total time: 8 h 30 min
Cuisine: Mexican
Ingredients: 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; 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; 1 tablespoon sofrito; 2 teaspoons Mexican oregano; 2 teaspoons adobo seasoning; 1 teaspoon ground cumin; 1 cup beef broth

If you’re looking for a comforting, flavorful meal that takes little hands-on time but delivers big on taste, the Slow Cooker Picadillo Pot Roast Recipe is going to be your new best friend. This dish brings together the rich, hearty goodness of a tender chuck roast with a vibrant mix of tomatoes, olives, and spices, all slow-cooked to perfection. It’s like a warm hug you can eat, perfect for cozy weeknights or when you want a crowd-pleaser without standing over the stove.

I love this recipe because it’s not only delicious but also incredibly forgiving, making it great for anyone new to slow cooking or pot roasts. Plus, the blend of ingredients—especially those manzanilla olives and Mexican oregano—adds a Latin-inspired twist that elevates the classic pot roast experience. Once you try the Slow Cooker Picadillo Pot Roast Recipe, you’ll understand why I keep coming back to it whenever I want something special yet simple.

Ingredients You’ll Need

Each ingredient plays a role in building that deep, layered flavor this recipe is known for. When shopping, look for fresh vegetables and good-quality chuck roast to maximize flavor and tenderness.

Chuck roast: Choose a well-marbled cut for juicy, tender results after slow cooking.
Salt and black pepper: Basic seasoning that helps bring out and balance the flavors of the meat and vegetables.
Olive oil: For browning the roast—this step locks in flavor and adds a caramelized crust.
Manzanilla olives (pimento): These bring a wonderful briny kick; if you can’t find them, green olives work well too.
Tomato sauce: Forms a rich, flavorful base for the sauce that coats everything beautifully.
Roma tomatoes: Fresh and slightly sweet, diced to add texture and freshness to the sauce.
Carrots: They add a subtle sweetness and nice texture that pairs well with the savory elements.
White onion: Essential for depth and a slight natural sweetness once slow-cooked.
Green and red bell peppers: They add color, crunch, and a mild sweetness balancing the savory and spicy notes.
Garlic: Minced for that aromatic punch that melds all flavors together.
Sofrito: A flavor powerhouse with sautéed onions, peppers, and garlic—grab premade or make your own for extra authenticity.
Mexican oregano: Adds an earthy, citrusy note unique to Mexican cuisine.
Adobo seasoning: Brings warmth and subtle heat, combining various spices to complement the beef perfectly.
Ground cumin: For a smoky, nutty depth that supports the robust flavor of the roast.
Beef broth: Keeps everything moist and infuses savory richness while slow cooking.

Variations

I love how flexible this Slow Cooker Picadillo Pot Roast Recipe is—feel free to tweak it to your tastes or dietary needs. Here are some ways I’ve played around with it myself.

Variation: For extra heat, I sometimes add a diced jalapeño or a dash of chipotle powder. It gives the dish a smoky kick that’s fantastic with the savory elements.
Variation: If you want a thicker sauce, remove the roast after cooking and simmer the sauce on the stove until it reduces and intensifies—this really amps up the flavor.
Variation: To keep it low-carb, serve with cauliflower rice instead of white rice, which still soaks up the sauce beautifully.
Variation: For added veggies, toss in some diced potatoes or butternut squash along with the carrots for a heartier meal.

How to Make Slow Cooker Picadillo Pot Roast Recipe

Step 1: Season and Brown the Chuck Roast

This step is key for flavor, so don’t skip it! Generously season both sides of your chuck roast with salt and pepper. I like to do this ahead of time and let it sit for 10 to 15 minutes so the seasoning really sticks. Heat olive oil in a skillet over medium heat, then brown the roast for about 5 minutes per side until you get a rich, golden crust. This browning locks in juices and adds a beautiful, savory depth to your picadillo pot roast.

Step 2: Combine Ingredients in Your Slow Cooker

Once your roast is browned, it’s time to build the sauce and veggies beneath it. In the slow cooker, toss together the sliced manzanilla olives, tomato sauce, chopped Roma tomatoes, diced carrots, onion, red and green peppers, minced garlic, sofrito, Mexican oregano, adobo seasoning, ground cumin, and beef broth. Give everything a good stir so those flavors mingle well. Then nestle your roast right on top—this layering helps the meat soak up all those wonderful aromatic juices as it cooks.

Step 3: Slow Cook Low and Slow

Cover your slow cooker and let it work its magic on low for 8 hours. I like to set it in the morning before heading to work—it’s like having dinner ready when you walk in the door! The slow cooking transforms the chuck roast into the most tender, fall-apart meat, while the sauce thickens and the veggies become luscious and flavorful. You’ll know it’s ready when the meat easily pulls apart with a fork.

How to Serve Slow Cooker Picadillo Pot Roast Recipe

The image shows a white marbled surface with eight white bowls and plates arranged neatly. At the top right, there are three pieces of raw meat seasoned with spices, displaying a rich red color with white marbling. To the left, in a small white bowl, there are green olives, and below it, a bowl of bright yellow oil. Next to the oil, there is a bowl with smooth red sauce. Below the sauce, two small white dishes hold a brown powdery spice and dried green herbs. To the right of these, three white bowls contain diced white onions, small chopped yellow peppers, and diced red tomatoes, each showing their fresh colors and textures clearly. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually top this with a handful of freshly chopped cilantro—it adds a pop of color and a fresh, zesty aroma that brightens the dish perfectly. If you like an extra drizzle, a squeeze of lime juice adds a lovely contrast to the rich sauce. Some sliced avocado on the side also complements the flavors beautifully.

Side Dishes

Steamed white rice is my go-to because it soaks up all the delicious sauce. But if you want to switch it up, garlic mashed potatoes or warm crusty bread work just as well. For a veggie side, a simple green salad with a light vinaigrette balances the heartiness without competing with all the bold flavors.

Creative Ways to Present

For special occasions, I love serving the roast sliced on a big platter surrounded by colorful roasted vegetables and sprinkled with extra olives and fresh herbs. It makes for a festive, vibrant presentation that’s sure to impress your family or guests. Another fun twist is serving the shredded pot roast in soft tortillas for an impromptu taco night.

Make Ahead and Storage

Storing Leftovers

I usually keep leftovers in an airtight container in the fridge, and they last beautifully for 3 to 4 days. The flavors actually deepen overnight, so leftovers are often even better than the first day. Just make sure to cool the meat and sauce fully before sealing to keep everything fresh.

Freezing

Freezing portions is a lifesaver for busy weeks. I portion out the meat and sauce into freezer-safe containers or heavy-duty bags. When frozen, the picadillo pot roast maintains its flavor and texture well—just thaw overnight in the fridge before reheating.

Reheating

I gently reheat leftovers in a covered pan over low heat on the stove with a splash of water or broth to keep the sauce from drying out. Microwaving works too, just stir halfway through to heat everything evenly. Slow and steady reheating ensures the meat stays tender and juicy.

FAQs

Can I use a different cut of beef for the Slow Cooker Picadillo Pot Roast Recipe?

Absolutely! While chuck roast is ideal for its marbling and tenderness after long cooking, you can also use brisket or bottom round. Just note that leaner cuts may require careful monitoring to avoid drying out, so keeping them moist with broth is key.
What can I substitute for sofrito if I can’t find it in stores?

If sofrito isn’t in your pantry, you can make a simple homemade version by sautéing equal parts diced onion, green bell pepper, garlic, and tomato in olive oil until soft and fragrant. This homemade mix will bring that signature depth the recipe calls for.
How long can I leave the Slow Cooker Picadillo Pot Roast Recipe on warm after cooking?

It’s best to keep the pot roast on warm for no more than 2 hours to ensure food safety and the best texture. Any longer, and the meat might start to dry out or the sauce can become overly thick.
Can I prepare the ingredients the night before?

Definitely! Chopping your vegetables and seasoning the meat the night before can save you prep time in the morning. Just store everything covered in the fridge and assemble in the slow cooker the next day before cooking.
Is this recipe gluten free?

Yes, the Slow Cooker Picadillo Pot Roast Recipe is naturally gluten free. Just double-check any seasoning blends or broth you use to confirm they don’t contain gluten additives.

Final Thoughts

Honestly, this Slow Cooker Picadillo Pot Roast Recipe has become a staple in my kitchen because it’s the perfect balance of ease and bold, satisfying flavors. I love sharing it with friends who usually expect a simple roast but get an exciting burst of Latin flair instead. Give it a go—you’ll enjoy the tender meat, the vibrant sauce, and the fact it practically makes itself! Once you try it, I’m betting it’ll become a regular in your dinner rotation too.