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
Scale
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