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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.
Course Main Course
Cuisine American, Mexican
Keyword Mexican Pot Roast
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings 6 servings
Calories 692kcal
Author Catalina Castravet
- 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
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.
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