Go Back
+ servings
Carne Mechada (Puerto Rican Style Pot Roast) served with yellow rice in a white bowl.
Print Recipe
5 from 7 votes

Carne Mechada (Puerto Rican Style Pot Roast)

A delicious comforting dish of Carne Mechada (Puerto Rican Style Pot Roast) cooked in savory spices, yummy veggies and cooked to tender perfection.  A Comfort meal at its best!

Prep Time30 mins
Cook Time4 hrs
Total Time4 hrs 30 mins
Course: Dinner
Cuisine: Puerto Rican
Keyword: Beef Roast
Servings: 4
Calories: 492kcal
Author: Mexican Appetizers and More

Ingredients

  • 2 lbs beef roast
  • 1 teaspoon adobo seasoning

  • 2 tbsp sofrito
  • 1 bay leaf
  • 2 tbsp chicken bouillon powder

  • cup red wine

  • 2 tbsp apple cider vinegar

  • 1 cup water
  • cornstarch to thicken sauce

Veggies

  • 3 potatoes

    cut into large chunks
  • 4 carrots sliced
  • 2 onions quartered
  • 1 pepper quartered

Marinade

  • 6 garlic cloves peeled
  • 1 tsp salt
  • ½ tsp cumin
  • 1 tsp oregano
  • 4 tbsp oil

Instructions

  • Rinse beef roast and gently poke a few holes into the meat with a knife.
    Set roast inside your instant pot or on a tray, or place in a ziploc bag.

  • Put all ingredients for the marinade into a blender and blend until smooth.
    Pour marinade over beef. 
    Flip over and make sure marinade gets on both sides.
  • Add the sofrito, adobo seasoning, chicken bouillon powder, red wine, vinegar, water and bay leaf to pot.
  • Marinade beef for 30 minutes or overnight in the refrigerator.

Set Instant Pot to High

  • Cook on high for 2 hours.
  • Cut and chop all vegetables.
  • After two hours of cooking, add the vegetables.
    Cook for another two hours.
    Beef will now be very tender. 
  • Using two forks shred meat apart into large chunks.
    Add 1-2 tablespoons of cornstarch to sauce and stir to thicken the sauce.
  • Done!

Notes

Serve Carne Mechada on its own or with rice.
Here are some suggestions:
Arroz Blanco (Puerto Rican White Rice)
Puerto Rican Rice and Beans
Puerto Rican Yellow Rice with Corn (Arroz Amarillo con Maiz)
Cilantro Lime Rice

STOVE TOP AND SLOW COOKER INSTRUCTIONS

For stove top:
  • Follow instructions to marinade beef roast.
  • Once beef is marinated, add a tablespoon of oil to a dutch oven or large pot.
  • Heat pan over medium heat and sear beef roast on both sides.
  • Add the sofrito, adobo seasoning, chicken bouillon powder, red wine, vinegar, water and bay leaf to pot.
  • Cook for 2 hours over medium low heat.
  • Then add vegetables and cook for an additional hour or until beef is fork tender.
  • Once cooked, shred beef with two forks into large chunks.
For Slow Cooker (Crockpot):
  • Add all ingredients to slow cooker including beef.
  • Cook beef roast on low for 7-8 hours or until fork tender.
  • Once cooked, shred beef with two forks into large chunks.

Nutrition

Serving: 4g | Calories: 492kcal | Carbohydrates: 15g | Protein: 46g | Fat: 27g | Saturated Fat: 12g | Cholesterol: 157mg | Sodium: 1412mg | Potassium: 1081mg | Fiber: 3g | Sugar: 6g | Vitamin A: 10220IU | Vitamin C: 9mg | Calcium: 88mg | Iron: 5mg