Slow Cooker Picadillo Pot Roast Recipe
If you’re looking for a comforting, flavor-packed meal that basically cooks itself, this Slow Cooker Picadillo Pot Roast Recipe is calling your name. It’s a little bit classic pot roast, a little bit Latin-inspired picadillo, all slow-simmered to tender perfection in one pot. I love pulling this out on a busy weekend when I want something hearty without hovering over the stove for hours.
The magic here is how the savory chuck roast mingles with those vibrant veggies and bold spices, soaking up all that tomatoey, olive-packed goodness. It makes your kitchen smell irresistible and fills the house with a warm, savory vibe. Plus, it’s perfect for family dinners or meal prepping—you’ll have juicy, flavorful leftovers to enjoy all week long.
Ingredients You’ll Need
All the ingredients in this Slow Cooker Picadillo Pot Roast Recipe come together beautifully to create a balanced, rich flavor profile. When you shop, try to pick fresh, firm vegetables and look for good-quality chuck roast with some marbling—it makes all the difference in tenderness and taste.
- Chuck roast: The star of the show—choose a cut with good marbling for tender, flavorful meat.
- Salt and ground black pepper: Basic seasonings that bring out the roast’s natural flavors.
- Olive oil: Helps to brown the meat, adding a caramelized crust and depth.
- Manzanilla olives (pimento): These add a delicious briny pop; green olives can work too if you can’t find them.
- Tomato sauce: The base of the sauce, giving moisture and richness.
- Roma tomatoes: Fresh chunks bring brightness and texture to the dish.
- Carrots: Sweetness and body; diced small so they soften as it cooks.
- White onion: Adds savory depth and mild sweetness.
- Green and red bell peppers: They bring color, crunch (before cooking), and a touch of sweetness when softened.
- Garlic: Minced garlic gives that irresistible warmth and aroma.
- Sofrito: This blend of sautéed aromatics layers in big flavor—premade works great or homemade if you’re feeling ambitious.
- Mexican oregano: Earthy and slightly citrusy, perfect for Latin-inspired dishes.
- Adobo seasoning: Adds smoky, tangy notes; a key enhancer here.
- Ground cumin: Warm and nutty, it rounds everything out beautifully.
- Beef broth: Keeps the pot roast juicy while infusing savory goodness.
Variations
One of my favorite things about the Slow Cooker Picadillo Pot Roast Recipe is how adaptable it is. I often tweak it depending on what I have on hand or the flavor profile I’m craving—don’t be afraid to make it your own!
- Variation: I sometimes add a diced sweet potato or parsnip for an extra layer of sweetness and a bit of earthiness. It gives the dish added texture without overpowering the classic picadillo flavors.
- Dietary modification: For a lower-sodium option, I use low-sodium beef broth and skip extra salt at the start, seasoning to taste at the end.
- Seasonal swap: If bell peppers are out of season, try using poblano peppers for a smokier taste—works beautifully here.
- Spice level: Add a minced jalapeño or a pinch of chili flakes if you like a little heat in your pot roast.
How to Make Slow Cooker Picadillo Pot Roast Recipe
Step 1: Season and Brown Your Roast
Start by generously seasoning both sides of your chuck roast with salt and black pepper—don’t be shy because this step builds the foundation of flavor. Let it sit for a few minutes while you heat a tablespoon of olive oil in a large skillet over medium heat. Brown the roast for about 5 minutes per side until you get a nice crust; this caramelization adds a ton of flavor and texture that you just can’t get from slow cooking alone. Once browned, set the roast aside and get ready to load up your slow cooker.
Step 2: Build the Flavor Base in the Slow Cooker
Dump all your prepared veggies—olives, tomato sauce, chopped tomatoes, carrots, onion, bell peppers—and spices into the slow cooker. Add minced garlic and that punchy tablespoon of sofrito too. Stir everything up so the seasonings and liquids mingle well. This mixture is what will slowly infuse the roast with layers of piquant, savory flavor as it cooks.
Step 3: Add the Roast and Set to Low
Place your beautifully browned chuck roast right on top of the saucy veggies in the slow cooker. Cover with the lid, set your cooker to low, and let it work its magic for 8 hours. This low-and-slow heat transforms the roast into tender, melt-in-your-mouth goodness, while the sauce thickens and the veggies soften perfectly. You’ll know it’s ready when the meat pulls apart easily with a fork.
How to Serve Slow Cooker Picadillo Pot Roast Recipe
Garnishes
I love topping this pot roast with a sprinkle of fresh chopped cilantro—it adds a bright, herbal freshness that contrasts beautifully with the rich sauce. Sometimes I’ll also add a squeeze of lime juice right before serving to brighten the flavors even more. If you’re feeling fancy, a dollop of sour cream or crema adds a lovely silky finish.
Side Dishes
Steamed white rice is my go-to side because it soaks up every bit of that amazing sauce. But honestly, this pot roast is just as good over creamy mashed potatoes, buttery polenta, or even with warm flour tortillas on the side for a fun twist. Roasted vegetables or a simple green salad keep the meal balanced and fresh.
Creative Ways to Present
For a special dinner, I like to plate the Slow Cooker Picadillo Pot Roast Recipe by slicing the roast and layering it over a bed of rice or mashed potatoes, then spooning the chunky sauce and veggies on top like a stew. Garnishing with extra olives and a few fresh herb sprigs makes it feel restaurant-worthy but without the fuss. It’s a great way to impress guests while keeping things cozy.
Make Ahead and Storage
Storing Leftovers
I usually portion any leftovers into airtight containers and keep them in the fridge for up to 4 days. The flavors deepen overnight, so it actually tastes even better the next day. When you store it, make sure the meat is fully covered with sauce to avoid drying out.
Freezing
This recipe freezes really well. I like to cool it completely, then transfer portions into freezer-safe bags or containers. It keeps nicely in the freezer for up to 3 months. Just thaw it overnight in the fridge before reheating for a convenient, hearty meal anytime you want.
Reheating
I typically reheat leftovers gently on the stovetop over medium-low heat to warm the roast without drying it out, adding a splash of beef broth or water if the sauce has thickened too much. You can also reheat in the microwave—just cover and heat in short bursts, stirring in between to maintain even temperature.
FAQs
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Can I use a different cut of beef for the Slow Cooker Picadillo Pot Roast Recipe?
Absolutely! While chuck roast is ideal because it becomes tender and flavorful over low heat, you can use other cuts like brisket or even rump roast. Just keep in mind they might require slightly different cooking times or yield different textures.
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Is there a vegetarian version of this recipe?
While this recipe centers on beef, you can adapt it by using hearty vegetables or plant-based meat substitutes, such as seitan or mushrooms, to mimic the texture. Be sure to adjust seasonings and broth accordingly to maintain that rich picadillo flavor.
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What if I don’t have a slow cooker? Can I make this on the stove?
You can! Brown the roast as directed, then transfer everything to a large heavy pot or Dutch oven. Simmer gently on very low heat, covered, for about 3-4 hours until the meat is tender. Just watch the liquid level and add broth if it gets too low.
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How do I thicken the sauce if it’s too runny?
After removing the roast, pour the sauce into a saucepan and simmer on the stove to reduce it to your desired thickness. Alternatively, stir in a cornstarch slurry (equal parts water and cornstarch) while simmering to quicken the process.
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What’s sofrito, and where can I find it?
Sofrito is a savory blend of sautéed peppers, onions, garlic, and herbs that forms a flavor base in many Latin dishes. You can find it premade in the Hispanic foods aisle of many grocery stores, or make your own by simmering chopped aromatics low and slow with oil.
Final Thoughts
This Slow Cooker Picadillo Pot Roast Recipe has become one of my absolute favorite go-to meals, especially when I want something that’s as satisfying as it is effortless. There’s just something so cozy and soulful about that tender beef mingling with bright veggies and olives, all slow-cooked until perfect. Give it a try—I bet it’ll become your new family favorite too, making weeknight dinners, weekends, or special occasions feel that much more delicious and stress-free.
Print
Slow Cooker Picadillo Pot Roast Recipe
- Prep Time: 30 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 30 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Description
This Slow Cooker Picadillo Pot Roast combines tender chuck roast with a rich blend of vegetables, olives, and aromatic spices slow-cooked to perfection. Infused with sofrito, Mexican oregano, and adobo, this comforting dish offers a delicious fusion of savory flavors, ideal for a satisfying family meal served with steamed white rice.
Ingredients
Meat
- 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 Sauce
- 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
Spices and Seasonings
- 1 tablespoon sofrito
- 2 teaspoons Mexican oregano
- 2 teaspoons 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 Slow Cooker Mixture: 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.
- Place Roast in Slow Cooker: Place the browned chuck roast on top of the vegetable and sauce mixture in the slow cooker, covering with the lid.
- Cook Slowly: 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.
Keywords: slow cooker pot roast, picadillo, Mexican pot roast, slow cooked beef, sofrito recipe, slow cooker dinner
