Prepare your taste buds for an unforgettable culinary journey! This Mexican Pot Roast with Borracho Beans recipe is not just a meal; it’s a flavor explosion waiting to happen, guaranteed to become a new, much-requested family favorite. Imagine tender, succulent beef infused with rich Mexican spices, paired with savory Borracho Beans — a combination so irresistible, it will have everyone asking for seconds.
Mastering the Slow Cooker: Mexican Pot Roast Edition
Like many home cooks, I’ll be the first to admit that my slow cooker often sits unused for far too long. Despite its promise of effortless, delicious meals, I typically find myself cycling through the same handful of tried-and-true recipes. The desire to expand my slow cooker repertoire is always there, but discovering truly inspiring new dishes can be a challenge. That all changed the moment I stumbled upon this incredible recipe, proving that the slow cooker isn’t just for basic stews; it’s a gateway to deeply flavored, hands-off culinary masterpieces, especially when it comes to hearty main dishes like this Mexican Pot Roast.
My talented friend, Samantha from Five Heart Home, has recently graced our kitchens with her debut cookbook, Real Food Slow Cooker Suppers. This culinary gem features 80 mouth-watering slow cooker dinner recipes, all crafted with real, fresh, and unprocessed ingredients. It’s a treasure trove of family-friendly main dish options, drawing inspiration from diverse cuisines around the globe. Whether you’re seeking quick and easy weeknight solutions or something sophisticated enough for entertaining guests, Samantha’s cookbook has it all. What truly sets it apart for me is the inclusion of a full-page, vibrant, full-color photo for every single recipe – a visual feast that makes choosing your next meal a joy. Plus, for our international friends, metric conversions are thoughtfully included, ensuring accessibility for all.
A Recipe So Irresistible, I Made It Three Times in One Week!
As I eagerly flipped through Real Food Slow Cooker Suppers, bookmarking countless recipes to try, one particular dish immediately captured my attention and topped my “must-make” list: Samantha’s Mexican Pot Roast with Borracho Beans. I had a feeling it would be good, but nothing could prepare me for just how utterly spectacular it turned out to be. Honestly, words barely do it justice – it is truly, profoundly delicious!
The sheer deliciousness of this Mexican Pot Roast recipe led to an astonishing culinary feat in my kitchen: I made it THREE times in ONE WEEK! Yes, that’s a true story. And if that doesn’t convey its incredible appeal, consider this: I’m already planning to make it again next week, specifically to shred the unbelievably tender meat for a batch of savory tacos. This dish has earned such a high recommendation from me that I’ve already enthusiastically told my mom and two closest friends that they absolutely NEED to make this ASAP!
It’s clear that Real Food Slow Cooker Suppers is destined to become one of those indispensable cookbooks I’ll turn to again and again. The variety is astounding, making the choice of what to try next a delightful dilemma. Should it be the aromatic Indian Butter Chicken, the intriguing Bacon-Wrapped Peach Jalapeño Pork Loin, the comforting Salisbury Steak Meatballs, the creamy Chicken Alfredo Tortellini, the vibrant Mediterranean Stuffed Bell Peppers, the rich Chicken Cordon Bleu Soup, the indulgent Bacon Cheeseburger Soup, the zesty Raspberry-Chipotle Chicken Sliders, or the classic Cuban Pulled-Pork Paninis? Each option sounds incredibly tempting and delicious, making it hard to pick just one. I’d love to hear – which of these tantalizing recipes would you be eager to try first?
A Thoughtful and Practical Gift Idea for Every Home Cook
With the holiday season often just around the corner, I couldn’t help but realize that Samantha’s Real Food Slow Cooker Suppers cookbook makes an absolutely brilliant and thoughtful gift for any food enthusiast on your shopping list. For an extra touch of practicality and generosity, consider pairing the cookbook with a brand new slow cooker. This combination creates an ultimate gift set that will inspire countless delicious, stress-free meals. And of course, while you’re shopping for others, don’t forget to treat yourself to a copy of this fantastic cookbook too! You can find Samantha’s highly acclaimed cookbook wherever quality books are sold, making it easy to share the gift of easy, real food cooking.
To create a truly complete and satisfying meal, we love serving this incredible Mexican Pot Roast with Borracho Beans alongside a generous portion of Homemade Mexican Rice and a slice of warm, comforting Southern Cornbread, perfect for soaking up all the flavorful juices. Alternatively, for a lighter touch, it pairs wonderfully with a refreshing Mexican Street Corn Salad or a crisp green side salad. I sincerely hope your family enjoys this rich, aromatic dish as much as mine has. And remember, acquiring a copy of Real Food Slow Cooker Suppers will open up a world of even more dinnertime deliciousness!
More Hearty Roast & Mexican-Inspired Recipes to Explore
- Homemade Mexi-Melts
- Hot Roast Beef Sandwich with Gravy
- Slow Cooker Pork Roast
- Instant Pot Pork Roast
- Slow Cooker Mississippi Pot Roast
6
servings
Mexican Pot Roast with Borracho Beans
Jamie Sherman
15 minutes
10 hours
10 hours
15 minutes
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Ingredients
- 1 cup dried pinto beans, picked over, rinsed and drained
- 1 ½ cups low-sodium beef broth
- 1 bottle dark beer (I used Negra Modelo), 12 oz.
- 2 dried bay leaves
- 3 ½ – 4 pounds boneless beef chuck roast, trimmed
- Salt and freshly ground black pepper, to taste
- 8 cloves garlic
- ¾ cup packed fresh cilantro leaves
- 1 – 2 chipotle peppers in adobo sauce
- 1 – 2 tablespoons adobo sauce
- 3 tablespoons freshly squeezed lime juice
- 1 ½ tablespoons tomato paste
- 1 ½ teaspoons ground cumin
- 1 tablespoon House Seasoning, see note below
- 1 tablespoon chili powder
- 2 teaspoons dried Mexican oregano
- Cornbread, for serving
Instructions
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Place the dried pinto beans in the bottom of a large slow cooker. Pour in the beef broth and dark beer. Stir gently to combine these liquids and then add the bay leaves.
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Generously season both sides of the boneless beef chuck roast with salt and freshly ground black pepper to taste. Carefully lay the seasoned roast on top of the beans in the slow cooker. In a blender or food processor, pulse the garlic cloves and fresh cilantro until they are finely minced. Add the chipotle peppers, adobo sauce, freshly squeezed lime juice, tomato paste, ground cumin, House Seasoning, chili powder, and dried Mexican oregano to the blender. Pulse the mixture until it forms a smooth, aromatic paste. Evenly spread half of this flavorful garlic-cilantro mixture over the top side of the beef roast. Gently flip the roast over and spread the remaining garlic-cilantro mixture on the other side. Cover the slow cooker tightly and cook on LOW for 8-10 hours, or on HIGH for 5-6 hours, until both the roast and the beans are incredibly tender and easily shredded.
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Once cooked, carefully transfer the tender roast to a platter. Use a large spoon to skim any excess fat from the surface of the rich cooking liquids in the slow cooker. Discard the bay leaves from the beans. Serve the flavorful Mexican Pot Roast alongside the Borracho Beans, with a side of warm cornbread to perfectly soak up all the delicious juices.
Notes
- To make your own House Seasoning for this recipe: combine 1 teaspoon salt, 1 teaspoon garlic powder, ½ teaspoon onion powder, and ¼ teaspoon black pepper. You will use the entire amount of this homemade blend in place of the 1 tablespoon called for in the recipe.
Nutrition
Carbohydrates: 27g,
Protein: 60g,
Fat: 32g,
Saturated Fat: 14g,
Polyunsaturated Fat: 3g,
Monounsaturated Fat: 16g,
Trans Fat: 2g,
Cholesterol: 183mg,
Sodium: 935mg,
Potassium: 1587mg,
Fiber: 6g,
Sugar: 2g,
Vitamin A: 695IU,
Vitamin C: 7mg,
Calcium: 118mg,
Iron: 8mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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