Description
This Slow Cooker Picadillo Pot Roast recipe combines a tender, slow-cooked chuck roast with a vibrant medley of vegetables and classic Picadillo flavors. Featuring olives, tomatoes, bell peppers, and a blend of Mexican spices, this comforting dish is perfect for an easy, flavorful meal. The slow cooker method ensures the beef becomes melt-in-your-mouth tender while soaking up the rich sauce.
Ingredients
Scale
Meat and Seasoning
- 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 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
Seasonings and Liquids
- 1 tablespoon sofrito
- 2 teaspoon Mexican oregano
- 2 teaspoon 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 black pepper, then set it aside to let the flavors penetrate.
- Brown the Meat: Heat olive oil in a large skillet over medium heat. Brown the chuck roast on each side for about 5 minutes until a rich crust forms, then remove from the skillet and set aside.
- Prepare the Slow Cooker Base: In the slow cooker, combine the 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 well to blend all ingredients evenly.
- Assemble the Dish: Place the browned chuck roast on top of the vegetable and sauce mixture in the slow cooker, covering with the lid.
- Slow Cook: Cook on low heat for 8 hours until the meat is tender and easily pierced by a fork, allowing all flavors to meld beautifully.
- Serve: Serve the pot roast hot, accompanied by steamed white rice. For an added fresh touch, garnish with chopped cilantro if desired.
Notes
- Sofrito is a blend of sautéed aromatic ingredients, often including peppers, onions, and garlic; it adds depth of flavor to this dish. You can find it premade in stores or make your own.
- For a thicker sauce, you can remove the roast at the end 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 for the week.
- Manzanilla olives add a unique briny flavor, but you can substitute with green olives if unavailable.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 7g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 115mg
