This hearty and delicious Slow Cooker Picadillo Pot Roast is filled with shredded chuck roast in a flavorful beef broth flavored with olives, tomatoes, vegetables, and seasonings. Serve this Latin American-inspired dish with a side of rice and black beans for a meal the whole family will love!
This easy picadillo pot roast is a delicious alternative to classic slow cooker pot roast. Of course, traditional picadillo is usually made in a skillet on the stovetop with ground beef or pork, but my love for slow-cooked shredded meat was too hard to resist.
This untraditional but still super delicious picadillo recipe is perfect for busy schedules and cold winter nights. It’s easy enough to prepare the night before or the morning of, then set and forget to cook in the crockpot until dinnertime.
What is Picadillo?
Picadillo is a dish with unknown origins, although some believe it to have originated in Spain. From there, it was introduced to Latin America, becoming popular in countries such as Mexico, Cuba, and the Philippines.
The exact ingredients and preparation method can vary depending on the region and personal preferences, but common ingredients in picadillo include ground or shredded meat (such as beef or pork), onions, garlic, tomatoes, peppers, cumin, and sometimes raisins or olives. It can be served independently or as a filling for empanadas, tacos, or other dishes.
- Chuck roast
- Salt and Black pepper
- Manzanilla olives (pimento)
- Tomato sauce and whole tomatoes
- Carrots, onion, bell peppers
- Sofrito (see the section about sofrito below)
- Mexican oregano
- Adobo seasoning
- Ground cumin
- Beef broth
How to Cook Slow Cooker Picadillo
1. Begin by seasoning both sides of the roast generously with salt and pepper. Then, set it aside.
2. Heat olive oil in a large skillet over medium heat, and add the prepared chuck roast. Brown each side for around 5 minutes per side. Once browned, remove the roast from the skillet and set it aside.
3. Next, transfer the olives, tomato sauce, tomatoes, carrots, onion, green and red bell peppers, garlic, sofrito, oregano, adobo seasoning, cumin, and beef broth to a large slow cooker. Mix well to combine.
4. Place the browned chuck roast on top of the vegetables and cover it with the lid. Cook on low for 8 hours or until the meat is tender and easily shreds with a fork.
5. Finally, serve the shredded beef picadillo with steamed white rice and garnish with freshly chopped cilantro if desired.
What is Sofrito?
Sofrito is a sauce or seasoning blend that is widely used in Spanish, Latin American, and Caribbean cuisine. It is typically made with various aromatic ingredients that are finely chopped, pureed, or sautéed together to create a flavorful base for dishes such as arroz con pollo (rice with chicken), paella, and beans, but it can also be used as a condiment or dip for bread, chips, or vegetables. It is known for its complex, savory flavor and its ability to add depth and richness to a wide variety of dishes.
Common ingredients include onions, garlic, tomatoes, peppers (such as bell peppers, jalapeños, or cubanelle peppers), cilantro, and sometimes other herbs or spices (such as cumin or oregano).
Storage and Reheating
Keep leftovers stored in an airtight container in the refrigerator for up to 3-4 days or in the freezer for up to 2-3 months. Thaw frozen leftovers in the refrigerator overnight before reheating them on the stovetop or in the microwave.
How to Serve Picadillo Pot Roast
There are countless ways to serve this incredible picadillo stew. My family’s favorite way to dish it up is in a big bowl with a scoop of warm cooked rice and black beans. Sometimes I’ll serve it with warm tortillas, as part of a salad bowl, or will drippy fried eggs.
More Beef Stew Recipes
- Guinness Beef Stew
- Instant Pot Beef Stew
- Beef Stew Recipe
- Slow Cooker Beef Bourguignon (Beef Stew)
- Moroccan Beef Stew
- Brunswick Stew
If you try making this Slow Cooker Picadillo Pot Roast Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
Slow Cooker Picadillo Pot Roast
- 1 (3-pound) chuck roast
- ½ teaspoon salt - plus more for seasoning the roast
- ½ teaspoon ground black pepper - plus more for seasoning the roast
- 1 tablespoon olive oil
- 1 cup manzanilla olives (pimento) - each sliced in half
- 1 (15-ounce) can tomato sauce
- 2 Roma tomatoes - chopped into 1-inch pieces
- 2 large carrots - peeled and diced
- 1 white onion - diced
- 1 green bell pepper - deseeded and cut into 1-inch pieces
- 1 red bell pepper - deseeded and cut into 1-inch pieces
- 3 cloves garlic - minced
- 1 tablespoon sofrito - see notes
- 2 teaspoon Mexican oregano
- 2 teaspoon adobo seasoning
- 1 teaspoon ground cumin
- 1 cup beef broth
- Generously season both sides of the roast with salt and pepper, then set aside.
- In a large skillet, heat the olive oil over medium heat and add the prepared chuck roast. Brown each side (about 5 minutes per side) then remove from the skillet and set aside.
- Transfer the olives, tomato sauce, tomatoes, carrots, onion, green and red bell peppers, garlic, sofrito, oregano, adobo seasoning, cumin, and beef broth to a large slow cooker. Mix well to combine.
- Set the browned chuck roast on top of the vegetables and cover it with the lid.
- Cook on low for 8 hours or until the meat is tender and offers no resistance when pierced with a fork.
- Serve with steamed white rice and garnish with freshly chopped cilantro if desired.
- Sofrito is a sauce or seasoning blend known for its complex, savory flavor and ability to add depth and richness to a wide variety of dishes. You can purchase pre-made sofrito at many major grocery stores or on Amazon. If you can’t find any, omit it from the recipe.
- For best results, cook this recipe on low (versus high) heat. Cooking on low heat for a longer time will guarantee fall-apart, fork-tender meat.
- Keep leftovers stored in an airtight container in the refrigerator for up to 3-4 days or in the freezer for up to 2-3 months.
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)