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Mexican Pot Roast
Mexican Pot Roast is super-tender chuck roast seasoned with easy spices, the ultimate comfort food. Leftovers are perfect for tacos, nachos or burritos.
Prep Time
10 mins
Cook Time
3 hrs 10 mins
Total Time
3 hrs 40 mins
Servings: 8 servings
Calories: 473 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
- 4 pounds beef chuck roast
- 1 teaspoon kosher salt
- 1/2 teaspoon coarse ground black pepper
- 3 tablespoons vegetable oil
- 3 cloves garlic , minced
- 1 yellow onion , diced
- 1/2 green bell pepper , diced
- 1/2 red bell pepper , diced
- 28 ounces canned diced tomatoes with chiles , 28 ounces
- 3 tablespoons taco seasoning , (Homemade Recipe)
- 3 cups beef broth
- 1/4 cup cilantro , diced
Instructions
- Season beef with salt and pepper, then add to a large dutch oven with oil on medium-high heat.
- Cook on both sides until seared well, 6-8 minutes on each side.
- Remove the beef from the pot and add in the onions.
- Sauté until translucent and lightly browned, about 3 to 4 minutes.
- Add in the garlic, green and red bell peppers, diced tomatoes, taco seasoning, beef broth and cilantro and stir well.
- Add the beef back to the pot, cover and cook in the oven at 325 degrees for 3 hours.
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Nutrition Information
Calories
473kcal
(24%)
Carbohydrates
3g
(1%)
Protein
45g
(90%)
Fat
32g
(49%)
Saturated Fat
16g
(80%)
Cholesterol
156mg
(52%)
Sodium
886mg
(37%)
Potassium
855mg
(24%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
412IU
(8%)
Vitamin C
17mg
(19%)
Calcium
49mg
(5%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 473
% Daily Value*
| Calories | 473kcal | 24% |
| Carbohydrates | 3g | 1% |
| Protein | 45g | 90% |
| Fat | 32g | 49% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 156mg | 52% |
| Sodium | 886mg | 37% |
| Potassium | 855mg | 18% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 412IU | 8% |
| Vitamin C | 17mg | 19% |
| Calcium | 49mg | 5% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.