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Slow Cooker Picadillo Pot Roast Recipe

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★★★★★

4.6 from 55 reviews

This Slow Cooker Picadillo Pot Roast is a hearty, flavorful dish that merges tender, slow-cooked chuck roast with a savory blend of olives, tomatoes, peppers, and spices. Perfect for a comforting family meal, this recipe uses a slow cooker to infuse the meat with rich, aromatic flavors, resulting in a moist and delicious pot roast that pairs beautifully with steamed white rice.

Ingredients

Scale

Meat

  • 1 (3-pound) chuck roast

Seasonings

  • ½ teaspoon salt, plus more for seasoning the roast
  • ½ teaspoon ground black pepper, plus more for seasoning the roast

Cooking Oil

  • 1 tablespoon olive oil

Vegetables and 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

Seasoning Blends and Spices

  • 1 tablespoon sofrito
  • 2 teaspoons Mexican oregano
  • 2 teaspoons adobo seasoning
  • 1 teaspoon ground cumin

Liquids

  • 1 cup beef broth

Instructions

  1. Season the Roast: Generously season both sides of the chuck roast with salt and black pepper, then set it aside to allow the flavors to penetrate the meat.
  2. Brown the Roast: Heat olive oil in a large skillet over medium heat. Brown the chuck roast on each side for about 5 minutes until it develops a rich crust. Remove from the skillet and set aside.
  3. Prepare Slow Cooker Mixture: In the slow cooker, combine manzanilla 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. Stir thoroughly to blend the ingredients evenly.
  4. Place Roast in Slow Cooker: Position the browned chuck roast on top of the vegetable and sauce mixture in the slow cooker, then cover with the lid.
  5. Slow Cook the Roast: Cook on low heat for 8 hours until the meat is tender and can be easily pierced with a fork, allowing all flavors to meld beautifully.
  6. Serve: Serve the pot roast hot, accompanied by steamed white rice. Optionally, garnish with chopped cilantro for a fresh touch.

Notes

  • Sofrito is a blend of sautéed aromatic ingredients like peppers, onions, and garlic that adds depth of flavor; it can be bought premade or prepared at home.
  • For a thicker sauce, remove the roast after cooking and simmer the sauce on the stovetop to reduce it.
  • This recipe can be doubled if you have a large slow cooker and want leftovers.
  • Manzanilla olives provide a unique briny flavor; green olives can be used as a substitute if unavailable.

Keywords: slow cooker pot roast, picadillo pot roast, slow cooked chuck roast, Mexican pot roast recipe, slow cooker dinner

Find it online: https://mjrecipe.com/slow-cooker-picadillo-pot-roast-recipe/