Slow-Cooker Pot Roast with Chimichurri

pot roast


Units Scale
  • 2 medium onions, halved, thinly sliced
  • 1 boneless beef chuck roast (2 1/2 to 3 lb)
  • 1 package (1 oz) Old El Paso™ original taco seasoning mix
  • 1 cup Progresso™ beef flavored broth (from 32-oz carton)
  • 3/4 cup fresh cilantro leaves
  • 3/4 cup fresh Italian (flat-leaf) parsley
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 3 cloves garlic
  • 1 medium jalapeño chile, seeded, chopped
  • 1 teaspoon dried oregano leaves
  • 1 teaspoon salt
  • 3 cups thinly sliced cabbage
  • 3/4 cup finely chopped red onion


  1. Spray 5-quart slow cooker with cooking spray. Arrange onions in slow cooker. Place beef over onions. Sprinkle with taco seasoning mix. Pour broth over beef and onions. Cover; cook on Low heat setting 8 to 9 hours or until beef is tender.
  2. Meanwhile, in food processor, place cilantro and parsley. Cover and process until chopped. Add oil, vinegar, garlic, jalapeño chile, oregano and salt. Cover and process until smooth. Transfer to small bowl; cover and refrigerate the chimichurri sauce at least 1 hour to let flavors blend.
  3. Serve pot roast with cabbage, red onion and chimichurri sauce.