This Mexican Pot Roast with Borracho Beans recipe will become a new family favorite! Talk about a flavor explosion in your mouth!
Mexican Pot Roast
I’ll be the first to admit that I don’t use my slow cooker nearly enough. I keep telling myself that I need to use it more, but that’s about as far as it goes! If you’re anything like me, I need ideas on what to make with it because I only cook about five things in my slow cooker! That all changes, now!!
My friend, Samantha from Five Heart Home, recently released her first cookbook called Real Food Slow Cooker Suppers. Her book includes 80 slow cooker dinner recipes with recipes that call for all real, fresh, unprocessed ingredients! It has a variety of family-friendly main dish recipes influenced by a variety of cuisines …. some are easy weeknight dinners and some are fancy enough for company! I love that Samantha includes a full page, full-color photo for every recipe and for my friends overseas, metric conversions are included!
Side note: I have to tell y’all that I had the opportunity to meet Samantha a few weeks ago in Austin, Texas at a food blogging conference and let me tell you, she is even more awesome in person – which made me even more excited to get my hands on her cookbook!
I made this recipe 3 times in one week!
Flipping through the cookbook, I’ve bookmarked a ton of recipes to try – but Samantha’s Mexican Pot Roast with Borracho Beans was at the top of my “I have to try it” list!
Lord have mercy, y’all – it is soooooo good!
It’s so good that I made it THREE times in ONE WEEK!! True story! Not only that, but I’m already thinking about making it again next week so I can shred the meat for tacos!! I’ve already told my mom and two friends that they NEED to make this asap!!
I can already tell this is a cookbook I will be turning to again and again! I can’t decide which recipe I want to try next …. Indian Butter Chicken, Bacon-Wrapped Peach Jalapeño Pork Loin, Salisbury Steak Meatballs, Chicken Alfredo Tortellini, Mediterranean Stuffed Bell Peppers, Chicken Cordon Bleu Soup, Bacon Cheeseburger Soup, Raspberry-Chipotle Chicken Sliders, or the Cuban Pulled-Pork Paninis?! Gah, they all sound delish, don’t they?! Which one would you try first?!
Great gift idea
I got to thinking with the holiday season just around the corner, this would make a great gift idea for the cooks on your shopping list! Take it a step farther and include a new slow cooker for an easy and practical gift idea! Of course, don’t forget to get a copy of the cookbook for yourself, too! You can find Samantha’s cookbook, Real Food Slow Cooker Suppers, wherever books are sold!
For a complete meal, we served this Mexican Pot Roast with Borracho Beans recipe with a side of Homemade Mexican Rice and Southern Cornbread. I think it would be equally great with Mexican Street Corn Salad or a green side salad! I hope your family enjoys this as much as mine has – and definitely get a copy of Real Food Slow Cooker Suppers for even more dinnertime deliciousness!
Other recipes you may enjoy
Mexican Pot Roast with Borracho Beans
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
- Place the beans in the bottom of a large slow cooker. Pour in the beef broth and beer. Stir to combine and add the bay leaves.
- Generously season both sides of the roast with salt and pepper to taste, and lay the roast on top of the beans. In a blender or food processor, pulse the garlic and cilantro until they are minced. Add the chipotle peppers, adobo sauce, lime juice, tomato paste, cumin, House Seasoning, chili powder, and Mexican oregano and pulse until smooth. Spread half of the garlic-cilantro mixture over the top of the roast. Carefully flip the roast over and spread the remaining garlic-cilantro mixture on the other side. Cover the slow cooker and cook on LOW for 8-10 hours, or on HIGH for 5-6 hours, until the roast and beans are tender.
- Transfer the roast to a platter and use a large spoon to skim any excess fat from the surface of the cooking liquids. Discard the bay leaves. Serve the roast with a side of beans and cornbread to soak up the juices from the beans.
Notes
- To make House Seasoning for this recipe: combine 1 tsp. salt, 1 tsp. garlic powder, ½ tsp. onion powder, and ¼ tsp. black pepper. You will use the whole amount in place of the 1 tbsp. called for in this recipe.
Nutrition
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
Jamie! Thank you SO much for sharing this recipe and my new cookbook! I am grinning from ear-to-ear after reading how much y'all enjoyed the Mexican Pot Roast…and that you made it multiple times in one week! I hope your family loves other recipes from the cookbook just as much. 🙂 You are truly the sweetest and I'm so happy that we had the chance to hang out a few weeks ago. Thank you again for your friendship and support…and for being such an inspiration to other bloggers!
You are totally making me drool, this is my kind of food. Thanks for the reminder to use my slow cooker more often, I have two and I love them but I forget about them.
I bought the roast & beans, and plan on trying this one out for our Sunday dinner tomorrow! It's quite different from anything I've ever made before and sure looks yummy! Can't wait to try 🙂
Jamie this looks so good! What suggestions do you have to substitute for the beer?
I would use extra beef broth (one and a half cups = 12 oz.) if you want to skip the beer!
I will try that, thank you
My roast is completely submerged in the liquids…is that OK?
I would use flour tortillas instead of cornbread to eat the mexican pot roast and borracha beans
This is bursting with flavor! Thanks so much for sharing this recipe. Made shredded beef nachos today, enchiladas on the menu for tomorrow. This is a keeper!
This was DELICIOUS and will be added to our meal rotation! Thank you so much for giving me another option when cooking a roast. ?
Just tried this it is very delicious. I left the beer and chipotle peppers in adobo sauce.I will make this again. Most of my roasts turn out dry and this is fall apart and lots of flavor.
This is one of my new favorite recipes! Love the flavors!
This is now my favorite recipe to make for game days or dinner parties. It’s so flavorful and so easy to make. I have the crockpot on right now all I have to do is make rice and voila thank you for sharing!
This recipe is absolutely amazing! best flavor ever! Roast fell apart it was so tender!!! Thanks for sharing this recipe!
Will definitely cook again!!!
Are the beans soaked overnight?
No – they are added with the recipe.
You are soooooo right, this is amazing. I didn’t have pintos so used cranberry beans. Also, no fresh cilantro so used some dries and it was still to die for. This is definitely atelier a keeper.
I’m so glad you enjoyed it!
This had amazing flavor. Roast got done but beans not. I had to beans in pressure cooker. I cooked as written for10 hours low. We looked in our area to find beer to make sure I did it exactly as written .
Could canned beans be used?
Yes! You’ll just want to end them closer to the end since you don’t really need to “cook” them.
This recipe is now one of my favorites. Everyone in our family loves it and my friends ask me to make it. So delicious.
If I want to make this roast to specifically to shred and use for beef enchiladas and don’t want the beans – should I cut back the amount of liquid in the slow cooker? Also, would it be better to sear brown the roast before placing it in the slow cooker?