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A close up image of fully cooked slow cooker pot roast with picadillo.
4.91 from 43 votes

Slow Cooker Picadillo Pot Roast

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.
Prep Time30 minutes
Cook Time8 hours
Total Time8 hours 30 minutes
Servings: 6 servings
Calories: 510kcal
Chef: Jessica Randhawa

Ingredients

  • 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

Instructions

  • 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.

Notes

  • 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

Calories: 510kcal | Carbohydrates: 11g | Protein: 46g | Fat: 32g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 2g | Cholesterol: 156mg | Sodium: 1222mg | Potassium: 1185mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1986IU | Vitamin C: 51mg | Calcium: 81mg | Iron: 6mg
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