These Mexican Slow Cooker Pot Roast Tacos are beyond delicious!  The chuck pot roast is cooked with chili spice, lots of garlic and Mexican peppers, that gives this slow cooker pot roast an enticing flavor.

Serve these babies with Homemade Guacamole, sour cream, chopped tomatoes, green lettuce and luscious cilantro.  Another way to serve slow-cooked pot roast tacos, would be with refried beans, sour cream and cheese, my man’s favorite!

When removing seeds/chopping jalapeno and serrano peppers, I would highly recommend using gloves or put your hands in the zip bags so the hot peppers will not burn your beautiful hands.

Enjoy these easy slow-cooked pot roast tacos for dinner, Taco Tuesday, Cinco de Mayo, 4th of July or any fiesta!

Scroll down to get a printable recipe of this Mexican Slow Cooker Pot Roast Tacos & if YOU want more Delicious Recipes Updates come over & follow Munchkin Time on my favorite social media, where I share Recipe Updates & more:

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Ingredients YOU will need to make Mexican Slow Cooker Pot Roast Tacos:

• 3½ lb pot roast beef, cut into 5 big pieces
• 1 onion, chopped
• ¼ cup lime juice, about 2 limes
• 1 serrano pepper, seeds removed & finely chopped
• 1 jalapeno pepper, seeds removed & finely chopped
• 1 tablespoon of chili powder
• 1 tablespoon of Mccormick’s Montreal Steak Spice
• 5 garlic cloves, finely diced
• ½ teaspoon ground cumin
• 1 teaspoon salt
• White corn tortillas, toasted on the top of the stove

Slow Cooker Pot Roast Taco Toppings:

• lettuce, shredded
• tomato, chopped
• feta cheese or cheese of your choice
• sour cream
• refried beans
• store-bought or homemade guacamole
• fresh cilantro, chopped

When YOU make this Slow Cooker Pot Roast Tacos Recipe would YOU take a picture and share it on Instagram & Facebook by hashtagging #munchkintimeblog I would LOVE to see your creation ???? Thank you!

How to make Mexican Slow Cooker Pot Roast Tacos:

1. In a slow cooker add 3½ lb pot roast beef, 1 chopped onion, ¼ cup lime juice, 1 serrano pepper, 1 jalapeno pepper, 1 tablespoon of chili powder, 1 tablespoon of Mccormick’s Montreal Steak Spice, 5 chopped garlic cloves, ½ teaspoon ground cumin, 1 teaspoon salt, cover and cook on low for 8-10 hours, or on high for 6 hours, or until beef is tender.
2. Shred the pot roast with two forks. Season with more salt if needed.
3. Toast tortillas over the top of the oven for 30 seconds.
4. Add cooked meat, and serve it with toppings of your choice. I served my Slow Cooker Pot Roast Tacos with lettuce, tomatoes, cilantro, homemade guacamole and feta cheese. What is your favorite taco toppings?

Q. – Do YOU like this Mexican Slow Cooker Pot Roast Recipe?

Let me know in the comments below, I would love to hear from you!

Print Recipe

5 from 3 votes

Slow Cooker Pot Roast Tacos Recipe

These Mexican Slow Cooker Pot Roast Tacos are beyond delicious! The chuck pot roast is cooked with chili spice, lots of garlic and mexican peppers, that gives this slow cooker pot roast an enticing flavor.

Course: Cinco de Mayo, Dinner, Slow Cooker

Cuisine: Mexican

Servings: 8 -10

Author: Love Keil from Munchkintime.com

Ingredients

• 3 1/2 lb pot roast beef cut into 5 big pieces
• 1 onion chopped
• 1/4 cup lime juice about 2 limes
• 1 serrano pepper seeds removed & finely chopped
• 1 jalapeno pepper seeds removed & finely chopped
• 1 tablespoon of chili powder
• 1 tablespoon of Mccormick's Montreal Steak Spice
• 5 garlic cloves finely diced
• 1/2 teaspoon ground cumin
• 1 teaspoon salt
• White corn tortillas toasted on the top of the stove

Slow Cooker Pot Roast Taco Toppings:

• lettuce shredded
• tomato chopped
• feta cheese or cheese of your choice
• sour cream
• refried beans
• store-bought or homemade guacamole
• fresh cilantro chopped

Instructions

• In a slow cooker add 3 1/2 lb pot roast beef, 1 chopped onion, 1/4 cup lime juice, 1 serrano pepper, 1 jalapeno pepper, 1 tablespoon of chili powder, 1 tablespoon of Mccormick's Montreal Steak Spice, 5 chopped garlic cloves, 1/2 teaspoon ground cumin, 1 teaspoon salt, cover and cook on low for 8-10 hours, or on high for 6 hours, or until beef is tender.
• Shred the pot roast with two forks. Season with more salt if needed.
• Toast tortillas over the top of the oven for 30 seconds.
• Add cooked meat, and serve it with toppings of your choice. I served Pot Roast Tacos with lettuce, tomatoes, cilantro, homemade guacamole and feta cheese. Enjoy!

Notes

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Munchkin Time

Love Keil is passionate about cooking delicious homemade food for her family. She is eager to turn her 2 picky eaters to happy eaters, by inviting them to cook with her. Here you will find delicious recipes sometimes cooked by 3 & 7 year old girls, as well as cute crafts for kids and some awesome DIYs. If you are inspired by Munchkin Time sign up for email updates, to get fresh recipes emailed to you! Thank you for stopping by!

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