Mexican Pot Roast


  • 1 (3-4-pound) beef chuck roast
  • 1 (16-ounce) jar salsa
  • salt, optional and to taste
  • pepper, optional and to taste


  1. In a slow cooker, add the beef chuck roast
  2. Cover the meat with the salsa.
  3. Season the meat with the salt and the pepper, if needed.
  4. Cook on low until the meat is tender, about 6-8 hours.
  5. Transfer the cooked roast onto a cutting board and shred with 2 forks while removing and discarding any unwanted fat.
  6. Place the shredded meat back into the slow cooker and mix with the juices.
  7. Serve.

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