Crock Pot Salsa Roast Beef

This Crock Pot Salsa Roast Beef is a juicy and spicy recipe, which uses salsa and chuck roast. It’s a no-fuss take on the classic, ready in about 7 hours and 10 minutes.

Crock Pot Salsa Roast Beef Ingredients

• 1 boneless beef chuck roast (3-1/2 to 4 pounds)
• 1/4 teaspoon garlic salt
• 1/4 teaspoon pepper
• 1 tablespoon canola oil
• 1 jar (24 ounces) salsa
• 1 cup water
• 1 small onion, chopped
• 1 jalapeno pepper, seeded and finely chopped
• 1 envelope taco seasoning
• 1 tablespoon cornstarch
• 1 tablespoon cold water

How To Make Crock Pot Salsa Roast Beef

1. Season and sear the roast: Sprinkle the beef with garlic salt and pepper. Heat oil in a skillet over medium heat and brown the roast on all sides.
2. Combine salsa mixture: In a small bowl, mix together the salsa, water, chopped onion, jalapeno, and taco seasoning.
3. Transfer to slow cooker: Place the browned roast into a 5-quart slow cooker. Pour the salsa mixture over the meat.
4. Cook the beef: Cover and cook on LOW for 6 to 7 hours, until the meat is tender.
5. Rest and reserve juices: Remove roast from the slow cooker and tent with foil. Let it rest for 15 minutes. Reserve 2 cups of cooking juices and discard the rest. Skim fat from reserved juices.
6. Make the sauce: Bring the reserved juices to a boil in a small saucepan. Mix cornstarch and cold water until smooth, then stir into the sauce. Cook and stir for 1–2 minutes until thickened.
7. Serve: Slice the roast and serve with the thickened salsa sauce.

Recipe Tips

• Can I use a different cut of beef?: Yes, brisket or round roast also work well in this recipe.
• How spicy is this recipe?: It’s moderately spicy. You can reduce the heat by using mild salsa and omitting the jalapeño.
• Can I make this ahead of time?: Yes, it reheats well and can be made a day in advance.
• What if I don’t have taco seasoning?: Substitute with a mix of chili powder, cumin, paprika, garlic powder, and oregano.
• Can I shred the beef instead of slicing?: Absolutely. This roast is tender enough to shred for tacos or burrito bowls.

What To Serve With Salsa Roast Beef

This bold and saucy roast beef pairs perfectly with:

• Spanish rice
• Cornbread
• Refried beans
• Roasted vegetables
• Tortilla chips or warm tortillas

How To Store Salsa Roast Beef

Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freeze: Let the meat and sauce cool completely. Freeze in airtight containers for up to 3 months. Thaw in the fridge overnight before reheating.

Salsa Roast Beef Nutrition Facts

• Calories: 402
• Fat: 21g
• Saturated Fat: 7g
• Cholesterol: 129mg
• Sodium: 884mg
• Carbohydrates: 11g
• Sugars: 3g
• Fiber: 0g
• Protein: 39g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use homemade salsa instead of jarred?
Yes, just make sure it’s about 24 ounces in volume and not too watery.

Can I cook this on high?
Yes, cook on HIGH for about 3 to 4 hours, but low and slow yields the most tender meat.

Why is my sauce too thin?
Make sure to simmer the cornstarch mixture long enough to thicken. You can add more cornstarch if needed.

Is this recipe keto-friendly?
It’s fairly low in carbs, but you may want to check the salsa and taco seasoning for added sugars.

Try More Recipes:

• Crock Pot Sweet And Sour Beef Stew
• Crock Pot Beef Ropa Vieja Stew
• Crock Pot Creamy Celery Beef Stroganoff