Tex Mex Beef Wraps Crock Pot

This Tex-Mex beef roast will turn your next dinner into a fiesta! Cooked in the slow cooker or Instant Pot, you can use this versatile beef in a variety of recipes.

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Updated 2022 with Instant Pot instructions

What is Tex-Mex?

Tex-Mex is a cuisine is also known as Mexican American cuisine, made famous from Tejanos from Texas. It's popular in American/Mexico border states, particularly Texas. I love Tex-Mex food! For this recipe, I took my favorite Tex-Mex flavors and added them to a beef roast. That's pretty much it. Simple yet very flavorful. The spice rub is a homemade mixture of spices that you probably have already in your pantry. While I wouldn't call this spicy, it does have a little bit of a kick to it. If you're concerned about that, I suggest you lower the chili powder amount and/or omit the red pepper flakes.

seared chuck roast in the slow cooker

What Kind Of Roast To Use?

You can pretty much use your preferred cut of beef roast whether it be chuck roast, round roast, rump roast. I used a chuck roast when I made this in the slow cooker and a round roast for the electric pressure cooker (Instant Pot). Don't have a roast? You can use a cut like brisket for even a couple of pound of flank steak. Since the beef is being shredded down here, you have a few options here.

before (slow cooker)

Searing The Roast

To sear or not to sear? That always seems to be the question. When I use the slow cooker, I usually don't take the time to pan-sear my meat beforehand however as you can see in the pics, this time I was feeling feisty so I did this time. If you don't have time for that step don't worry, your roast will still taste good. For the pressure cooker, searing is a part of the process so it's included in the step.

after (slow cooker)

Varying Cook Time

Depending on how tough your cut of meat is, your roast might take longer than the time listed below to cook. For example,  a 2-pound chuck roast only took 40 minutes in the pressure cooker for me however a rump roast the exact same size took 60 minutes. One of my main rules of thumbs with slow cooking meats is that you should cook the meat until it's so tender it falls apart easily with a fork. I like to keep cooking my roast until it's that tender.

How To Serve This

This shredded beef is versatile! You can serve this so many different ways – in a tortilla as tacos, over greens for a nice salad, or even as an  enchilada filling.

I used a 6-quart slow cooker /or Instant Pot for this recipe.

Print

• 2–3 pounds beef roast
• 1 tablespoon oil (for IP)
• 1 cup enchilada sauce
• 15 ounces black beans, drained & rinsed
• 15 ounces corn, drained & rinsed
• 4 ounces diced green chilies
• 1 bell pepper, sliced
• 1 onion, sliced
• 1/4 cup fresh cilantro for garnish

Spice mix:

• 1 tsp salt
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp pepper
• 1/2 tsp paprika
• 1/2 tsp oregano
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp red pepper flakes

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Slow Cooker

1. Season roast generously with spice mix. Optional – heat oil in a large skillet over medium-high heat. Add seasoned roast and sear a few minutes each side.
2. Add enchilada sauce to the bottom of the slow cooker. Add seared roast on top.
3. Add onion, bell pepper, corn, black beans and green chilies.
4. Cook HIGH 4-5 hours or LOW 8-9.

Instant Pot

1. Season roast with spice mix. Turn on the IP and select sauté.
2. Once the Instant Pot is hot, add the oil to the pot. Add the seasoned beef and sear until browned. Remove the beef from the Instant Pot and set aside.
3. Add onion, bell pepper, and garlic and cook until soft, 3-5 minutes. Add more oil if needed.  Add the enchilada sauce and using a wooden spoon scrape the bottom of the pressure cooker to remove any bits that stuck to it, make sure you scrape it well to avoid burning during cooking.
4. Add the beef back to the pot along with the black beans, corn, and green chilies. Stir to mix well.
5. Close lid and seal valve. Set high pressure and cook for 20 minutes per pound of beef. Natural release pressure for 10 minutes then manually the remaining pressure.

• Prep Time: 10 mins
• Cook Time: 5 hours

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