Submitted by Patricia Harmon

About the cook: I am a grandmother & great-grandmother who, as a home cook, chose recipe contesting as a hobby over 20 years ago. I have enjoyed creating recipes for contests and cookoffs and have had much success. I love to cook and bake for friends and family.

About the dish: A delicious pot roast with a Mexican flair, cooked in a slow-cooker, and inspired by my daughter's in-laws who were born in Mexico. A special touch added with a guacamole butter to top it off.

National Origin: Mexico

Serves: 6

Estimated Time: Over 2 Hours


2 1/2 pounds Eye of Beef Round
1 1/2 teaspoons Kosher Salt
1 teaspoon Ground Cumin
1 teaspoon Dried Oregano
1/4 teaspoon Freshly Ground Black Pepper
1 - 14.5 ounce Can Diced Tomatoes, undrained
1 - 15 ounce Can Black Beans, rinsed and drained
1 Medium Onion, quartered
1 Large Clove Garlic, crushed
1 Bay Leaf
2 Medium Carrots, peeled and cut into 2-inch pieces
1-2 Jalapeno Chiles, stemmed, seeded, chopped
1 Green Bell Pepper, stemmed, seeded, cut into strips
2 teaspoons Beef Boullion Granules
3 Tablespoons All-purpose Flour
1/4 Cup Water
2 Tablespoons Chopped Cilantro

Guac Compound Butter
1 Medium Ripe Avocado, peeled and seeded
1/4 Cup Unsalted Butter, softened
1 Clove Garlic, crushed
1/4 teaspoon Kosher Salt
1 teaspoon Freshly Squeezed Lime Juice
2 Tablespoons Finely Chopped Oil-packed Sun-dried Tomatoes, well-drained


Spray inside of slow cooker pot with non-stick spray or use a liner. Place beef in slow cooker pot. Sprinkle with kosher salt, cumin, oregano and black pepper. Add tomatoes, black beans, onion, garlic, bay leaf, carrots, jalapenos and bell pepper strips. Cover and cook on Low for 9-10 hours, until meat and carrots are tender. During last 15 minutes of cooking stir in beef boullion granules. In a cup stir together flour and water and stir into liquid in slow cooker. Finish cooking until thickened. Remove meat to a serving platter and slice. Spoon vegetables and sauce over and around meat on platter. Place slices of Guac Compound Butter (recipe follows) over top and sprinkle with chopped cilantro.

For Guac Compound Butter:
In a medium bowl, mash avocado. Mix in butter, garlic, kosher salt, lime juice and chopped tomatoes. On a piece of plastic wrap, shape into a 6-inch cylinder. Refrigerate for several hours until firm. Slice and serve over beef slices.


  1. My oh my that looks SO good Pat and sounds absolutely delicious. I just happen to have a beef roast in my freezer that I can try your wonderful recipe with. Also I tried to give you 5 stars but I must have done it wrong as only 3 came up. I’ll try again later. Thanks for sharing your terrific food!

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