Latin American/ Main Dishes

Spiced Slow Cooker Pot Roast with Tomatoes

Spiced Slow Cooker Pot Roast with Tomatoes

It’s that time of year again. Time to break out the slow cooker and make some comfort food. Food that warms your tummy and your soul. This spiced slow cooker pot roast with tomatoes does just that. And not to mention while it was cooking the entire house smelled amazing. The enticing aroma of slow cooked beef, chipotle, onions, cumin and tomatoes is enough to make even the finickiest of eaters eager for dinner.

Unlike traditional pot roast, this pot roast is not cooked with potatoes, carrots and onions. To be honest, usually I’m not the biggest fan of the vegetables that are cooked with pot roast. I’m not sure what it is, I just always push them off to the side and never eat them. This recipe however, is quite the opposite. The tomatoes and onions make a glorious sauce that is spooned over the top of the finished roast. A glorious, beefy tomato sauce that I ate by the spoonful.

Spiced Slow Cooker Pot Roast with Tomatoes

Print Recipe
Serves 4 - 6 Prep Time: Cook Time:

Ingredients:

  • 2 teaspoons kosher salt
  • 2 teaspoons garlic powder
  • 1 1/2 teaspoon chipotle powder
  • 1 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1/4 teaspoon allspice
  • 3 pound beef chuck roast
  • 2 tablespoons olive oil
  • 1 medium onion, sliced
  • 2 1/2 cups beef broth
  • 2 (14.5 ounce) cans diced tomatoes

Instructions

1

Combine first six ingredients together in a bowl. Rub spices all over beef chuck roast.

2

Heat olive oil in a skillet over medium heat. Sear seasoned chuck roast on all sides, just until browned.

3

Place sliced onion on the bottom of the slow cooker. Top with seared chuck roast. Pour beef broth and diced tomatoes over the top. Cook in the slow cooker on low for 8 hours.

4

After 8 hours use a slotted spoon to remove the tomatoes and onions. Reserve the tomatoes, onions and 1 1/2 cups of the pan juices. Add to a pot and cook over medium-high heat until reduced by 1/2, about 15 minutes.

5

Transfer pot roast to a serving platter, spoon tomatoes over the top. Serve.

Notes

Enjoy!

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  • I’m totally with you and feel like this time of year is the return of the slow cooker! Your pot roast looks great and I like that you used different veggies instead of the usual potatoes and carrots!

  • I’ve been kind of pushy lately, and today is no exception. I point you to my post “50’s-style pot roast”. No slow cooked roast can hold a candle to it.

  • I’d make this tonight…if it wasn’t over 90 degrees outside! I’ll have to file this away to make when the weather gets a bit cooler.

  • Liz

    This looks delicious! I haven’t made pot roast before because I have sort of bad memories of my mom’s version being more than a little bland (let’s not tell her that though!). This sounds like it would be very flavorful, and I love that I can make it in the CrockPot.

  • This looks like a wonderful change from the normal slow cooker pot roast recipes!

  • Sarah Rohr

    Thank you so much for sharing this recipe! My husband and I made this yesterday in the crock-pot: a perfect dinner on a cold Boston Saturday night.

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  • katie

    I am going to make this for the second time. I didn’t use a slow cooker. Baked in the dutch oven for 3 1/2 hours at 325. Such amazing flavors.

  • Billie

    I’m making this today — sounds de-lish! I don’t like the standard old style pot roast (the veggies always take on the taste of beef broth. Will serve over rice, maybe. I’ll also substitute fresh-from-the-garden tomatoes. I have half a dozen I picked yesterday before the weather goes south on us for the winter. Gotta do something with them and this looks perfect. Will repost after it’s finished.

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