If you’re looking for an easy dinner recipe packed with bold flavor, this crockpot spicy queso roast beef is exactly what you need. Tender beef roast slow-cooks for hours in a rich mixture of spicy jalapeño queso, salsa verde, onions, jalapenos, and seasonings until it’s fall-apart tender and loaded with flavor.
This zesty, cheesy roast beef is super tender and perfect for any weeknight meal, served with sides like loaded mashed potatoes or stuffed into my homemade flour tortillas for a delicious twist on beef enchiladas.
For more easy, Mexican-inspired meals, try my sausage breakfast enchiladas, fried shrimp tacos, and Mexican street corn pasta salad.
Jump to:
Why You’ll Love This Recipe
- Super easy dump-and-go slow cooker recipe
- Rich, creamy queso flavor in every bite
- Perfectly tender shredded beef
- Great for tacos, burritos, sandwiches, enchiladas, and rice bowls
- Excellent for meal prepping
- Makes enough to feed a crowd
Key Ingredients
You’ll find a full list of ingredients and their exact amounts in the recipe card at the bottom of the post.
- Beef Eye of Round Roast: Slow cooking transforms this lean cut into tender, flavorful shredded beef that’s perfect for soaking up all the other flavors.
- Spicy Jalapeno Queso: Adds a rich, creamy texture and cheesy flavor while helping keep the beef moist during the long cooking process.
- Salsa Verde: Adds bright, tangy flavor that cuts through the richness of the queso and beef.
- Slap Ya Mama, Garlic Salt & Red Pepper Flakes: A simple blend that builds layers of flavor with just enough spice to make the dish pop without overpowering it.
Variations
- Mild: Use regular queso and leave out the jalapenos.
- Chuck Roast: Chuck roast works wonderfully in place of eye of round.
- Queso Pork: Make a crock pot boneless pork loin version.
- Queso Brisket: Simmer the queso mixture on the stovetop and add shredded leftover baked brisket.
- Queso Chicken: Mix shredded rotisserie chicken into the queso mixture.
How to Make Crockpot Spicy Queso Roast Beef
Step 1: Add the diced onions and jalapenos to the slow cooker. Then, add the eye of round.
Step 2: Top the beef with the seasonings, jalapeno queso, and salsa verde.
Step 3: Cover and cook on high or low until the beef shreds easily with a fork.
Step 4: Enjoy!
Expert Tips
- If you use a chuck roast, trim away the large hunks of fat that it sometimes has. It makes the filling greasy.
- Allow the shredded beef to sit in the sauce for a few minutes before serving to let it absorb even more flavor.
- Spray the slow cooker with non-stick spray for easy cleanup.
- You can cook the roast on high or low, but low yields the most tender results.
- Cool the roast a bit before slicing.
- If you choose to shred the roast, do so as soon as you can safely handle it for the easiest shredding.
Crockpot Spicy Queso Roast Beef FAQs
Eye of round roast works great for this recipe, but chuck roast is another excellent option. Chuck roast has more marbling, which creates an even more tender and flavorful shredded beef.
Yes, you can. In fact, it’s perfect for meal prep because the flavors continue to develop as it sits.
This roast beef works well with sides like Spanish rice, Mexican rice, beans, guac or salsa with chips, and most of your other Mexican and Tex-Mex favorites.
Use this roast beef in dishes like tacos, burritos, quesadillas, nachos, enchiladas, rice bowls, sandwiches, lettuce wraps, or loaded baked potatoes.
You can refrigerate it for up to 4 days. For longer storage, freeze it for up to 3 months in a freezer-safe container.
Tasty Sides for Your Queso Beef
If you try this recipe and love it, please be sure to leave a 5 ★★★★★ rating below and leave a comment! You can also pin it to your favorite Pinterest boards and save it for later.
Also, follow us on Pinterest, Facebook, Instagram, and YouTube. Remember to “like” or “follow” us on all social media.
Crockpot Spicy Queso Roast Beef
Ingredients
- 2 ½ pounds beef eye of round roast
- 1 large onion, diced
- 1 jalapeno, diced
- 1 teaspoon Slap Ya Mama seasoning
- 1 teaspoon black pepper
- 1 teaspoon garlic salt
- ½ teaspoon red pepper flakes
- 15.25 ounce spicy jalapeno queso, we used On The Border brand
- 12 ounce salsa verde
Instructions
- Spray a 6 or 8 quart crockpot with non-stick cooking spray.
- Add diced onions and diced jalapenos to the bottom of the pot.
- Add the beef roast on top of the onions and sprinkle with all of the seasonings.
- Pour the queso over the beef and then pour the salsa verde over the top.
- Cover and cook on high for 6 hours or low for 10-12 hours.
Notes
- If you use a chuck roast, trim away the large hunks of fat that it sometimes has. It makes the filling greasy.
- Allow the shredded beef to sit in the sauce for a few minutes before serving to let it absorb even more flavor.
- Spray the slow cooker with non-stick spray for easy cleanup.
- You can cook the roast on high or low, but low yields the most tender results.
- Cool the roast a bit before slicing.
- If you choose to shred the roast, do so as soon as you can safely handle it for the easiest shredding.
Nutrition
Leave a Reply