Mexican Stewed Rump Roast


These days when I cook a Mexican styled meal I typically make flank steak carnitas in my crockpot.  The meat tenderizes as it cooks and is easily shredded with a fork, after it simmers away all day soaking up spices and flavor.  We enjoy it over sweet potatoes, in a Mexican salad, or in tacos.  So good!  I am not sure I will ever tire of this meal but I wanted to change it up.  Rump roast was on sale at the store so I decided to go for it.  I figured I’d cook it whole, well seasoned with chili powder, cumin, onions, and a few other spices.  But then I started to think about it.  I decided to try a stewed meat dish.  I chopped the rump roast into 1-inch cubes and cooked it with fresh tomatoes, green chilies, onion, and a handful of seasonings.  If you want it spicy add in a fresh jalapeño or two.  As the meat and tomato cooked a ‘sauce’ was formed for the beef to stew in.  This was plenty flavorful and the roast was melt in your mouth tender.  I served it with my pineapple coleslaw topped avocado, jicama, and cilantro.  But you could eat this on it’s own with tortilla chips, in tacos, burritos, or in baked sweet potato with the added toppings.  So yummy.


  • 3 lbs Rump Roast
  • 1 onion, chopped
  • 4 cloves garlic, chopped
  • 2 large tomatoes
  • 1 can diced green chilies
  • 2 tablespoons tomato paste
  • 1 1/2 tablespoon chili powder
  • 1/2 tablespoon cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • bay leaf
  • s&p
  • 1 lime, juiced
  • avocado
  • cilantro
  • jicama
  • pineapple coleslaw
  1. Blanch tomatoes to loosen skin.  Once cool peel and deseed.  Chop into 1/4-1/2″ pieces and place in crockpot.
  2. Cut roast into 1″ pieces trimming off any large pieces of fat if necessary; place in crockpot.
  3. Add rest of the ingredients to the crockpot, except the lime juice, and mix to incorporate.  Cook on low 7 hours.  Remove lid and continue to cook on low another hour.  This will reduce the sauce.  Lastly stir in lime juice right before serving.
  4. Serve with pineapple coleslaw, cilantro, jicama, and avocado.


Leave a Reply

Your email address will not be published. Required fields are marked *