Slow Cooker Picadillo Pot Roast Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Slow cooker picadillo pot roast combines shredded chuck roast with a tangy, slightly sweet broth featuring olives, tomatoes, and warm spices. It's a hearty, flavorful braise that improves as leftovers and serves a crowd.
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Nutrition & ingredients
Ingredients
serves 6- 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
At a glance
PER SERVING · TIME 510M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 8h
- Sodium
- 1756mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1062mg
- Calcium
- 65mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1756MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.