Perfecting Potroast in the Crockpot -- a family staple!

Published: Fri, 08/29/25

Updated: Fri, 08/29/25

August 29, 2025

Happy Friday before Labor Day weekend, slow cookerers!!

I hope you get to do something fun this weekend.

:-)

Here is one of our personal family favorites that I can whip up in my sleep -- we always have canned tomatoes, beans, and corn in the garage pantry --

and what's great about this flavor combo is that you can use the leftovers in quesadillas or nachos!

#winwin

#nachosareawesome

Tex Mex Pot Roast

serves 8 or so

2 to 4 pounds boneless beef chuck roast

1 teaspoon chipotle chile powder

1 (15-ounce) can chili beans or Ranch-style beans, undrained (found in the Bean Aisle of your grocery store)

1 (11-ounce) can corn with peppers, undrained

1 (10-ounce) can Rotel (tomatoes and chiles), undrained

The Directions.

Use a 6-quart slow cooker.

This is a super simple dump and go recipe--my favorite kind! The meat was frozen solid when I put it into the cooker.

The rule of thumb is that if your main ingredient is frozen, the other items should be room temperature or warmed slightly.

This is according to the slow cooker manufacturer's instructions, and has to do with Food Safety. :-)

After your meat is in, add the chipotle chile powder and all the canned ingredients.

Cover and cook on low for 8 to 10 hours, or on high for 4 to 6.

I like to cook it long enough that the meat falls apart--but you may take it out whenever it reaches your preferred desired tenderness.

The Verdict.

I served this with a baked potato (which you can totally do in the crock, if you are so inclined), to 5 adults and three children.

The dishes were clean when I loaded them into the dishwasher...

woo hoo, success!

If you'd like a different flavor profile, this round-up has 10 Different Ways to cook the "All American" Pot Roast.

:-)

Have a wonderful day!!

Happy Slow Cooking!! steph

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thank you!!

Stephanie O'Dea

1534 Plaza Lane #256, Burlingame California, 94010-3204

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