A rustic bowl filled with mouthwatering tender shredded beef sitting atop a bed of quinoa. The deep amber of the beef contrasts beautifully with flecks of vibrant green parsley. Bright red julienned bell peppers and nuggets of golden corn scatter around, topped with a generous drizzle of warm salsa verde. A quartered lime sits at the edge, ready to be squeezed just before the first bite.

Slow Cooker Mexican Parsley Pot Roast

Name: Slow Cooker Mexican Parsley Pot Roast
Prep time: 20 min
Cook time: 480 min
Total time: 500 min
Yield: 2
Cuisine: Mexican
Ingredients: Parsley, 1/2 cup chopped; Beef roast, 1 lb cut into chunks; Quinoa, 1 cup uncooked; Red bell pepper, 1 julienned; Sweet Corn, 1/2 cup kernels; Chipotle peppers in adobo sauce, 2 chopped; Lime, 1 quartered; Salsa verde, 1/2 cup; Olive oil, 2 tbsp; Garlic, 2 cloves minced; Salt, 1 tsp; Black Pepper, 1/2 tsp

Category Main Course

Prep 20 minutes

Cook 480 minutes

Style Mexican

Technique Slow Cooking

Diet Friendly Gluten-Free

Daily Recipe: January 12, 2026

Slow-cooked to perfection, this Mexican-inspired dish gives a unique twist to a comforting winter meal with the inclusion of refreshing parsley. Utilizing a cornucopia of flavors, from zesty lime to smokey chipotle and fresh parsley, the vibrancy in this dish brings a pop of color to the dinner table.

Ingredients (for 2)

Parsley - 1/2 cup - chopped
Beef roast - 1 lb - cut into chunks
Quinoa - 1 cup - uncooked
Red bell pepper - 1 - julienned
Sweet corn - 1/2 cup - kernels
Chipotle peppers in adobo sauce - 2 - chopped
Lime - 1 - quartered
Salsa verde - 1/2 cup
Olive oil - 2 tbsp
Garlic - 2 cloves - minced
Salt - 1 tsp
Black pepper - 1/2 tsp

Preparation

Step 1 - 🧂🥩🍳

Rub the beef chunks with salt, pepper, and minced garlic then sear in a pan with olive oil until browned.
Step 2 - 🥩🌶️🥘

Transfer the beef into the slow cooker and add in chopped chipotle peppers and salsa verde. Cook on low for 8 hours until tender and easy to shred.
Step 3 - 🍚⏲️🍽️

Cook the quinoa as per packet instructions.
Step 4 - 🌽🌶️🍳

Sauté the julienned red bell pepper and sweet corn kernels in a pan until slightly golden.
Step 5 - 🥩🌿✂️

Shred the slow-cooked beef and mix in the chopped parsley.
Step 6 - 🥩🌱🍚

Serve the shredded beef on a bed of cooked quinoa with the sautéed bell pepper and corn. Drizzle warm salsa verde and garnish with parsley.
Step 7 - 🍽️🍋💦

Squeeze fresh lime juice over the dish just before serving.

Additional

This savory, warming dish is a nod to the traditional Mexican 'barbacoas', wherein meat was slow-cooked over an open fire. For a vegetarian option, replace the beef with jackfruit or tofu. Kids can help with tearing up the parsley. Enjoy this bowl of comfort and warmth!