Servings
Font
Back
Southwestern Pot Roast
0 from 0 votes

Southwestern Pot Roast

Balanced, flavorful, and enjoyable—this recipe has it all.

Prep Time
10 mins
Cook Time
4 hrs
Total Time
4 hrs 10 mins
Servings: 8
Course: Main Course
Cuisine: Mexican

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

    Cup of Yum
  1. Preheat oven to 300 degrees.
  2. 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.
  3. Place the beef in the hot Dutch oven and sear all sides.
  4. 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.
  5. 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.
  6. Remove the meat from the Dutch oven and place it on a cutting board to rest.
  7. Strain the liquid into a bowl, then place it back in the pan to cook over medium heat for a few minutes to reduce.
  8. Pour the liquid onto the sliced beef and serve immediately. Enjoy.