Mexican Pot Roast: Flavorful Tacos With Shredded Beef

Mexican Pot Roast - Shredded Mexican Beef
Mexican Pot Roast - Shredded Mexican Beef for Beef Tacos. Credit: burwellphotography
Ratings
  • Total: 3 hrs
  • Prep: 30 mins
  • Cook: 2 hrs 30 mins
  • Yield: 2 portions
Nutritional Guidelines (per serving)
828 Calories
41g Fat
48g Carbs
71g Protein
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Nutrition Facts
Servings: 2 portions
Amount per serving
Calories 828
% Daily Value*
Total Fat 41g 52%
Saturated Fat 13g 67%
Cholesterol 196mg 65%
Sodium 960mg 42%
Total Carbohydrate 48g 17%
Dietary Fiber 8g 29%
Protein 71g
Calcium 232mg 18%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Ingredients

  • 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

Steps to Make It

  1. Gather the ingredients.
  2. Heat oven to 300 degrees.
  3. Season the roast* with salt and pepper.
  4. 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.
  5. Reduce heat to medium and sauté onions and peppers until translucent. Add garlic and cook 1 minute longer.
  6. Increase heat to medium-high, add beef broth and deglaze pan by scraping up browned bits.
  7. Stir in tomato sauce and then stir in remaining ingredients. Bring to a vigorous simmer.
  8. 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.
  9. Remove roast and shred using a pair of forks, discarding any fat. Combine with sauce.
  10. 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.