Southwestern Pot Roast
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Prep Time
10 mins
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Cook Time
4 hrs
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Total Time
4 hrs 10 mins
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Servings
8
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Course
Main Course
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Cuisine
Mexican
Southwestern Pot Roast
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- 2-3 lbs chuck roast
- 1 tbsp olive oil
- chili powder to taste
- paprika to taste
- cumin to taste
- oregano to taste
- Coriander to taste
- garlic powder to taste
- onion powder to taste
- salt to taste, sea salt and freshly cracked
- black pepper to taste, sea salt and freshly cracked
- 2 oz green chile diced, canned
- 1 oz diced tomatoes canned
- 1½ cup beef broth
- 4-5 cloves garlic
- 1 cilantro handful
Instructions
- Preheat oven to 300 degrees.
- Heat olive oil in a large Dutch oven over medium-high heat. Sprinkle all of the seasonings over both sides of the meat to taste.
- Place the beef in the hot Dutch oven and sear all sides.
- Add the green chiles, diced tomatoes, beef broth, garlic cloves, and cilantro to the Dutch oven. Cover with a lid and place in the oven. Cook in the oven for 3-4 hours or until the meat is tender and falling apart.
- Note: Make sure to check the meat periodically to make sure there is enough liquid in the Dutch oven. Add more beef broth if needed.
- Remove the meat from the Dutch oven and place it on a cutting board to rest.
- Strain the liquid into a bowl, then place it back in the pan to cook over medium heat for a few minutes to reduce.
- Pour the liquid onto the sliced beef and serve immediately. Enjoy.
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