Tex-Mex Pot Roast


Main Dish
Tex-Mex Pot Roast

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Pot roast with sliced squash, carrots, peppers and onions in a yellow bowl

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    Two of our favorite comfort-food cuisines come together in this one. Change it up by using different flavors of salsa.

    Recipe Tags

    Servings and Ingredients

    Serves 4
    2 medium carrots, sliced
    1 green bell pepper, seeded and chopped
    1 medium onion, sliced
    2 cloves garlic, minced
    2 tbsp. quick-cooking tapioca
    1 (2-1/2 pound) chuck pot roast
    1 (1.25 oz) pkg Hy-Vee taco seasoning mix
    1 (14.5 oz) can Mexican-style stewed tomatoes, undrained
    1 (16 oz) jar Hy-Vee mild thick and chunky salsa


    1. In a 3-1/2 or 4-quart slow cooker combine carrots, bell pepper, onion and garlic. Sprinkle tapioca over top. Rub roast with taco seasoning mix; place on top of vegetables.
    2. Combine tomatoes and salsa and pour over roast in cooker. Cover; cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours.
    3. Remove roast from cooker. Reserve one-third of beef.* Slice remaining beef and return to cooker. Serve beef and vegetables with a slotted spoon. Reserve remaining liquid.*
    4. *Note: Shred beef or cut into chunks; place in a container. Transfer remaining liquid to another container. Cover and store in the refrigerator for up to 3 days. Use in Beef Tortilla Soup.

    Nutrition facts


    320 Calories per serving

    Amounts Per Serving

    • Total Fat: 8g
    • Cholesterol: 80mg
    • Sodium: 1050mg
    • Total Carbohydrates: 17g
    • Protein: 40g

    Daily Values

    Vitamin A 80%
    Vitamin C 60%
    Iron 20%
    Calcium 6%

    Recipe Source:

    Hy-Vee Seasons Back to School 2010, Hy-Vee weekly ad from the week of February 20, 2013.