Mexican Pot Roast
Mexican Pot Roast is slow-braised in broth, fresh herbs and lime, chili peppers, and a ton of aromatics until unbelievably tender.
Servings 6 servings
Calories 692kcal
Ingredients
- 4 pounds beef chuck roast
- 1 teaspoon Kosher salt
- 1/2 teaspoon ground black pepper
- 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 peppers diced
- 2 jalapenos diced
- 2 chili peppers dried and whole
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 28 ounces canned diced tomatoes with chiles
- 3 tablespoons taco seasoning
- 3 cups beef broth low-sodium
- Juice of 1 lime
- Zest of 1 lime
- 1/4 cup cilantro diced
- 2 bay leaves
For Serving:
- Lime wedges
- Cilantro
- Cooked rice
Instructions
- Preheat oven to 325 degrees F.
- Place a large dutch oven over medium-high heat and add oil.
- Season beef chuck roast with salt and pepper and cook on both sides until nicely browned, 6-8 minutes on each side.
- Remove the beef from the pot set aside and add in the diced onions.
- Sauté until translucent and lightly browned, about 3 to 4 minutes.
- Add in the minced garlic, the peppers, tomato paste, diced tomatoes, Worcestershire sauce, taco seasoning, beef broth, lime juice, lime zest, and cilantro, stir 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, the cooked veggies, lime wedges, and rice on the side.
Video
Nutrition
Calories: 692kcal | Carbohydrates: 16g | Protein: 62g | Fat: 44g | Saturated Fat: 21g | Trans Fat: 2g | Cholesterol: 209mg | Sodium: 1268mg | Potassium: 1614mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1379IU | Vitamin C: 96mg | Calcium: 123mg | Iron: 9mg