|Nutritional Guidelines (per serving)|
|Servings: 2 portions|
|Amount per serving|
|% Daily Value*|
|Total Fat 41g||52%|
|Saturated Fat 13g||67%|
|Total Carbohydrate 48g||17%|
|Dietary Fiber 8g||29%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
I'm not sure what prompted this Mexican Pot Roast. Although I like Mexican food very much, I don’t make it very often, but as I was trying to decide how to cook a chuck roast I'd bought this recipe leapt to mind. And on my mind's tastebuds, it tasted absolutely delicious. So of course, I had to make it. I also decided to incorporate a couple of licks from other Mexican/Southwestern dishes and shredded the beef before serving it on corn tortillas. This shredded beef could also make a tasty Mexican Salad.
- 1 lb. 2-inch thick chuck roast*
- 1/2 tsp. salt
- 1/8 tsp. pepper
- 1 tbsp. corn oil
- 1/2 large onion (chopped)
- 1/4 large red, orange or yellow bell pepper (chopped)
- 1 sm Jalapeno pepper; seeded and minced (to bring up the heat add a second Jalapeno)
- 2 cloves garlic (chopped)
- 1/2 cup beef broth
- 1 cup canned tomato sauce
- 2 tsp chile powder**
- 2 tsp ground cumin
- 1 tsp cocoa powder
- 1 tsp red wine vinegar
- 1/2 tsp dried oregano
- Gather the ingredients.
- Heat oven to 300 degrees.
- Season the roast* with salt and pepper.
- Heat oil in a small dutch oven (compare prices) or a cast iron skillet over medium-high heat and brown roast on all sides. Remove roast from pan once browned and set aside.
- Reduce heat to medium and sauté onions and peppers until translucent. Add garlic and cook 1 minute longer.
- Increase heat to medium-high, add beef broth and deglaze pan by scraping up browned bits.
- Stir in tomato sauce and then stir in remaining ingredients. Bring to a vigorous simmer.
- Cover pot and place in the center of oven. Cook 1 hour, taste sauce and adjust seasonings. Turn the roast over, and cook 1 hour longer. Turn and cook 1/2 hour more.
- Remove roast and shred using a pair of forks, discarding any fat. Combine with sauce.
- Serve topped with sour cream and salsa with corn or flour tortillas as scoops.
*Note 1: For this recipe, you want a thick piece of meat so that it cooks slowly, I bought a 2-inch thick 2 3/4 pound chuck roast, then I cut it in half and froze half for later use.
**Note 2: You can certainly use a commercial chile powder, but I prefer to make my own using this recipe.