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5 from 2 votes

Easy Mexican Pot Roast Crock Pot Recipe

Prep Time10 mins
Cook Time8 mins
Course: Dinner, Main Course
Cuisine: American, casual
Keyword: Low Carb Post Roast, Pot Roast Crock Pot Recipe
Servings: 8
Calories: 444kcal
Author: Kasey Trenum


For the Cauliflower Rice:

  • 3 10 oz packages frozen riced cauliflower
  • 7 tbsp butter
  • salt and pepper to taste


  • In a Crock-Pot add roast, then the next 7 ingredients. Cook on low for 9 hours. When it is done, shred with two forks, then remove the lid and turn on high and allow the juice to cook down a bit.
  • Steam the 3 bags of cauliflower rice in the microwave. Since you are steaming three bags I always add 5 minutes to the cooking time.
  • In a 10.25-inch cast iron skillet melt 7 TB of butter. Add the steamed cauliflower rice and saute for 5-7 minutes on medium heat while stirring. Add salt and pepper to taste.
  • Spoon the Mexican roast on top of the cauliflower rice allowing the juices to seep down into the cauliflower. Serve together.


Calories: 444kcal | Carbohydrates: 7g | Protein: 36g | Fat: 30g | Saturated Fat: 15g | Fiber: 4g | Sugar: 1g