Mexican Pot Roast
User Reviews
5
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Prep Time
30 mins
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Cook Time
4 hrs
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Total Time
4 hrs 30 mins
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Servings
6 servings
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Calories
692 kcal
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Course
Main Course
Mexican Pot Roast
Description
This Mexican Pot Roast begins by browning a 4-pound beef chuck roast seasoned simply with salt and pepper. The roast is seared on both sides to develop a flavorful crust before being set aside. Aromatics including diced onions, minced garlic, and an assortment of peppers—green, red, poblano, jalapeños, and dried chili peppers—are sautéed to deepen the flavor base. Tomato paste, diced tomatoes with chiles, Worcestershire sauce, and taco seasoning are added to create a rich sauce. Beef broth provides the cooking liquid, enhanced further by lime juice, zest, and chopped cilantro. Whole garlic cloves and quartered onions cook alongside the roast, which simmers covered for about 3 to 4 hours until fork-tender.
The slow braising yields tender, shreddable beef infused with the savory and spicy flavors of the sauce and peppers. The combination of fresh lime and cilantro introduces brightness that lifts the deep meat flavors. Serving the pot roast shredded with cooked rice and lime wedges adds acidity and texture contrasts, making a filling and well-rounded meal with multiple layers from the varied peppers and seasonings.
Ingredients
- 4 pounds beef chuck roast
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper ground
- 3 tablespoons vegetable oil
- 4 cloves garlic minced
- 4 cloves garlic whole
- 1 yellow onion diced
- 1 red onion quartered
- 1 green bell pepper diced
- 1 red bell pepper diced
- 2 poblano pepper diced
- 2 jalapeños diced
- 2 chili peppers dried and whole
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 28 ounces diced tomatoes canned with chiles
- 3 tablespoons taco seasoning
- 3 cups beef broth low-sodium
- lime juice of 1
- lime zest of 1
- 1/4 cup cilantro diced
- 2 bay leaf
For Serving:
- lime wedges
- cilantro
- rice cooked
Instructions
- Preheat oven to 325 degrees F.
- Place a large Dutch oven over medium-high heat and add oil.
- Season the beef chuck roast with salt and pepper and cook on both sides until nicely browned, for 6-8 minutes on each side.
- Remove the beef from the pot, set aside, and add the diced onions.
- Sauté until translucent and lightly browned, about 3 to 4 minutes.
- Add the minced garlic, peppers, tomato paste, diced tomatoes, Worcestershire sauce, taco seasoning, beef broth, lime juice, lime zest, and cilantro, stirring well.
- Add the beef back to the pot, add bay leaves, add whole garlic, and quartered onion. Cover and cook for 3-4 hours, or until fork-tender.
- Discard bay leaves when done cooking.
- Serve beef shredded with chopped parsley, cooked veggies, lime wedges, and rice on the side.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 692 kcal
% Daily Value*
| Calories | 692kcal | 35% |
| Carbohydrates | 16g | 5% |
| Protein | 62g | 124% |
| Fat | 44g | 68% |
| Saturated Fat | 21g | 105% |
| Trans Fat | 2g | 100% |
| Cholesterol | 209mg | 70% |
| Sodium | 1268mg | 53% |
| Potassium | 1614mg | 34% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 1379IU | 28% |
| Vitamin C | 96mg | 107% |
| Calcium | 123mg | 12% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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