A recipe for pot roast rubbed with a blend of piquant chili powders, then slow cooked and served with homemade chipotle gravy. Perfect for the crockpot.
This Slow Cooker Pot Roast will seep into your soul. Once you try it, you will settle into a bit of foodie heaven. Rump roast is a tough cut of meat, but when it is slow cooked, it literally falls off the bone. You can shred it with a fork and it is super tender and juicy.
My mother used to make roast all the time and it was by far my favorite dish she made. This is a spicier version, but not "hot" spicy, more piquant with a focus on big flavor.
And please, do NOT skip the gravy step. Gravy is an integral part to this dish. The chipotle peppers in adobo sauce are deep and rich, and you're sure to send your guests into comfort food bliss with this combination. If you have leftovers, serve it up taco style or on buns with more sauce and some melted cheese.
Make this. Serve it up. Drop the mic. Boom! Done!
Ingredients Needed
- Chuck Roast. This works with any cut of stew meat. I originally made this with rump roast and it is amazing. Try it with chuck, brisket, top round, or blade.
- Seasonings. Smoked paprika, ancho powder, cayenne powder, garlic powder, onion powder, salt and pepper to taste.
- Olive Oil.
- Beer. I used a Winter Ale. Use beef stock as an alternative.
- Chipotle Peppers in Adobo Sauce.
- Flour.
- Cheesy Garlic Mashed Potatoes. For serving. Or your favorite mashed potatoes!
How to Make Slow Cooker Rump Roast With Chipotle Gravy
- Trim the rump roast and cut it into large cubes. Set them into a large mixing bowl. Add paprika, ancho, cayenne, garlic, onion powder and salt. Rub it vigorously into the meat.
- Heat a large cast iron pan to medium-high heat and add oil. Sear the rump roast on each side, a couple minutes each side. Be sure to get a nice, browned sear.
- Add beer to the pan to deglaze. Stir to scrape up the brown bits from the bottom of the pan.
- Pour it all into a slow cooker and cook until the meat is fork tender.
- Remove the roast from the cooker and cover.
- Pour leftover juices from the slow cooker into a large pan and heat.
- Process the chipotles in adobo in a food processor until smooth. Add to the pan.
- Swirl in flour and whisk to remove any lumps. Continue to cook a few minutes until the gravy thickens. Season with salt as desired.
Serving Ideas
Serve this tender, juicy pot roast over my cheesy mashed potatoes recipe and you will be in heaven. Spoon the gravy over the top.
Add some crusty bread on the side to sop up extra gravy. See my Mexican cornbread recipe, or my jalapeno-cheddar Dutch oven bread recipe.
My mom always tossed carrots into the pot, so try my hot honey glazed carrots as an option.
Storage & Reheating Leftovers
Store leftover rump roast in an airtight container in the refrigerator for 3-4 days. Reheat in a pan with a splash of water or stock over medium heat until warmed through.
You can also freeze it in vacuum sealed containers or bags for up to 3 months.
Try Some of My Other Popular Roast Recipes
- Famous Mississippi Pot Roast Recipe
- Feisty Italian Slow Cooker Pot Roast
- Ultimate Leftover Pot Roast Sandwich Recipe
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Chili Rubbed Pot Roast with Chipotle Gravy
Ingredients
- 3 pound beef chuck (or use rump roast or brisket)
- 1 tablespoon paprika
- 1 tablespoon ancho powder
- 1 tablespoon cayenne pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon salt
- 3 tablespoons olive oil
- 12 ounces beer (I used a Winter Ale - use beef stock as an alternative)
- 7 ounce can chipotle peppers in adobo sauce
- 2 tablespoons flour
- Cheesy Garlic Mashed Potatoes for serving – or use your favorite recipe
Instructions
- Trim the beef roast and cut it into large cubes. Set them into a large mixing bowl.
- Add paprika, ancho, cayenne, garlic, onion powder and salt. Rub it vigorously into the meat.
- Heat a large cast iron pan to medium-high heat and add olive oil.
- Sear the rump roast on each side, a couple minutes each side. Be sure to get a nice, browned sear.
- Add beer to the pan to deglaze. Stir to scrape up the brown bits from the bottom of the pan.
- Pour it all into a slow cooker and cook about 5 hours on high heat or 8-10 on low heat, until the meat is fork tender.
- Remove the roast from the cooker and set into a large bowl. Shred as desired and cover.
- Pour leftover juices from the slow cooker into a large pan and heat to medium.
- Process the chipotles in adobo in a food processor until smooth. Add to the pan.
- Swirl in flour and whisk to remove any lumps. Continue to cook a few minutes until the gravy thickens. Season with salt as desired.
- Serve the roast over your mashed potatoes then generously add gravy over the top. Enjoy!
Nutrition Information
NOTE: This recipe was updated on 2/16/26 to include new information, including serving suggestions and storage information. Celebrating 10 years on this site! It's that good!
Mary says
Made it tonight. Substituted chuck roast for rump roast. DELICIOUS. Thanks!
Mike Hultquist says
Wow, awesome!! Glad you enjoyed it, Mary!! Nice!
Mary says
Used the leftovers for tacos!
Mike Hultquist says
Perfect way to enjoy them again! Thanks for the follow up, Mary! Nice.
Andy says
Decided to scroll through some of Mikes older dishes as I had a can of chipotles in adobo sauce that needed to be used up. I found this one...
The depth of flavours is somewhat akin to the deep end of an Olympic swimming pool! The kids loved is as I reined in on the ancho powder and added some crema, personally I would take hotter, but I'm training them up!
When Mike says this is "comfort food" well, this one is a little like wrapping yourself in a huge duvet, then wrapping yourself in another one with the fire on and then adding scented candles in the background flickering away as you drift off to sleep.
An amazing dish Mike and me and the family thank you so much for this!
Andy
Mike Hultquist says
Wow!! Boom! Best comment ever, Andy!! I love to hear it! Glad you and the family enjoyed it!
Boni says
can I use a beef arm roast for this recipe?
Mike Hultquist says
Boni, yes, you should be able to do that, no problem.
Eric Steinhauff says
very good. really enjoyed the deep flavors. I had just finished making a large batch of saurkraut which was a very nice accompaninant to the cheesy mashed potatoes and spicy beef.
Mike Hultquist says
Glad you enjoyed it, Eric!
Beef Rump says
Thanks for sharing the recipe of chilli rubbed rump roast I never tasted dish before and very excited cook and taste at once.
Michael Hultquist - Chili Pepper Madness says
Great to hear!
Larry Root says
This is another out of the park dish. We make it twice a month, and have enough to share the leftovers. You can make all kinds of dishes with this leftover. It works great for all of those Tex-Mex dishes that need some meat. Beef or pork.
Michael Hultquist - Chili Pepper Madness says
Thanks, Larry!
Tricia says
For cooking do you use high or low heat?
REPLY: Tricia, use high heat. If you go with low, give yourself a good 8 hours. -- Mike from Chili Pepper Madness.
Tricia says
High or low heat?
REPLY: Depends on your heat level preference, but for me, this is not HOT, though it has plenty of spice and flavor. -- Mike from Chili Pepper Madness.