Mexican Pot Roast 2 Recipe
Get ready to embark on a flavorful journey with my favorite Mexican pot roast recipe—trust me, this dish will turn your kitchen into a fiesta with its aromatic blend of spices and melt-in-your-mouth tenderness!
I love how this Mexican Pot Roast brings together savory, aromatic spices to create one comforting meal. Beef chuck roast, tender and juicy, is seared in olive oil and then seasoned with salt, pepper, garlic, and onion.
The result is a flavor profile that can’t be beat. Add to that some tomatoes with green chilies, a little cumin, and some smoked paprika, and you have a dish that’s not only delicious (sorry, was that already stated?), but a good source of protein and vitamin C, thanks to the fresh cilantro and lime juice.
Mexican Pot Roast 2 Recipe Ingredients
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Mexican Pot Roast 2 Recipe Ingredient Quantities
- 3 pounds beef chuck roast
- 1 tablespoon olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 cup diced tomatoes with green chilies (such as Rotel)
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- 1/4 cup chopped fresh cilantro, plus more for garnish
- 2 bay leaves
- 1 tablespoon lime juice
How to Make this Mexican Pot Roast 2 Recipe
1. Heat your oven to 325°F (163°C).
2. Generously season the beef chuck roast with salt and black pepper.
3. In a big Dutch oven or pot safe for the oven, warm the olive oil to medium-high heat. Brown the roast all over, then take it out of the pot and set it aside.
4. In the identical pot, incorporate the diced onion and heat until tender, approximately 3–4 minutes. Introduce the minced garlic and continue to Sauté for an additional minute.
5. Combine the tomato paste and briefly cook, then incorporate the beef broth, the diced tomatoes with green chilies, and the following spices: ground cumin, dried oregano, smoked paprika, and ground cinnamon. Stir to blend.
6. Return the pot roast to the pot, nestled in the liquid. Add the bay leaves and sprinkle the chopped cilantro over all.
7. Place a lid on the pot and put it in the preheated oven. Let it roast for around 3 to
3.5 hours, or until the beef is tender and shreds easily with a fork.
8. After cooking, take the roast out of the oven with care. Throw away the bay leaves.
9. Incorporate the lime juice and extra chopped cilantro for fresh flavor.
10. The Mexican pot roast can be served warm, with fresh cilantro as a garnish if one so desires. It can also be enjoyed in the clinch as you would a pot roast.
Mexican Pot Roast 2 Recipe Equipment Needed
1. Oven
2. Dutch oven or oven-safe pot with lid
3. Stove (for stovetop cooking steps)
4. Tongs (for handling the roast)
5. Wooden spoon or spatula (for stirring)
6. Cutting board
7. Knife (for chopping and mincing)
8. Measuring spoons
9. Measuring cups
10. Ladle or large serving spoon (for serving)
FAQ
- Can I use a different cut of beef?You may use a brisket in place of the chuck roast. Round roasts may also be used.
- Is there a substitute for diced tomatoes with green chilies?Should you be unable to find them, plain diced tomatoes can be used; just add a small can of chopped green chilies separately.
- Can I make this recipe in a slow cooker?Certainly, you just need to brown the beef and aromatics on the stove first, then transfer to a slow cooker and set on low for 8 hours or high for 4-5 hours.
- How do I thicken the sauce?You can uncover and simmer the sauce for a little longer after taking out the beef to get it to thicken up. If you want to use cornstarch as a thickening agent, you can use it in the form of a slurry.
- Can I make this recipe in advance?Indeed, it gets even better the next day! Just reheat it on the stovetop or in the oven before serving.
- What should I serve with Mexican Pot Roast?This meal complements rice, tortillas, or creamy mashed potatoes and a dish of tender roasted vegetables.
- Is there a vegetarian alternative?For a meat-free version, use portobello mushrooms or jackfruit in place of the beef and substitute vegetable broth for the beef broth.
Mexican Pot Roast 2 Recipe Substitutions and Variations
Beef chuck roast: Swap out for pork shoulder or lamb shoulder for a different flavor profile.
Canola oil or vegetable oil can be used in place of olive oil.
Diced tomatoes with green chilies: Substitute with unspiced diced tomatoes and add a chopped jalapeño to make them spicy.
Cumin powder: For a somewhat different spice note, use coriander powder.
Substitute fresh parsley for fresh cilantro if you prefer the milder, softened taste of cilantro’s flavor.
Pro Tips
1. Sear for Flavor Ensure you sear the beef chuck roast until it’s deeply browned on all sides. This step is crucial for developing a rich, savory flavor in the final dish.
2. Layer Flavors with Onions When sautéing the onions, let them caramelize slightly for added sweetness and depth. This will add complexity to the flavor profile of the pot roast.
3. Adjust for Spiciness If you prefer a spicier dish, consider adding fresh chopped jalapeños or a pinch of cayenne pepper along with the cumin and smoked paprika.
4. Deglaze the Pot After browning the meat and sautéing the onions, use a splash of the beef broth to deglaze the pot, scraping up any browned bits stuck to the bottom. This adds additional flavor to the sauce.
5. Rest Before Serving Once cooked, let the roast rest for about 15 minutes before shredding. This helps redistribute the juices throughout the meat, making it moister and more flavorful.
Mexican Pot Roast 2 Recipe
My favorite Mexican Pot Roast 2 Recipe
Equipment Needed:
1. Oven
2. Dutch oven or oven-safe pot with lid
3. Stove (for stovetop cooking steps)
4. Tongs (for handling the roast)
5. Wooden spoon or spatula (for stirring)
6. Cutting board
7. Knife (for chopping and mincing)
8. Measuring spoons
9. Measuring cups
10. Ladle or large serving spoon (for serving)
Ingredients:
- 3 pounds beef chuck roast
- 1 tablespoon olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 cup diced tomatoes with green chilies (such as Rotel)
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- 1/4 cup chopped fresh cilantro, plus more for garnish
- 2 bay leaves
- 1 tablespoon lime juice
Instructions:
1. Heat your oven to 325°F (163°C).
2. Generously season the beef chuck roast with salt and black pepper.
3. In a big Dutch oven or pot safe for the oven, warm the olive oil to medium-high heat. Brown the roast all over, then take it out of the pot and set it aside.
4. In the identical pot, incorporate the diced onion and heat until tender, approximately 3–4 minutes. Introduce the minced garlic and continue to Sauté for an additional minute.
5. Combine the tomato paste and briefly cook, then incorporate the beef broth, the diced tomatoes with green chilies, and the following spices: ground cumin, dried oregano, smoked paprika, and ground cinnamon. Stir to blend.
6. Return the pot roast to the pot, nestled in the liquid. Add the bay leaves and sprinkle the chopped cilantro over all.
7. Place a lid on the pot and put it in the preheated oven. Let it roast for around 3 to
3.5 hours, or until the beef is tender and shreds easily with a fork.
8. After cooking, take the roast out of the oven with care. Throw away the bay leaves.
9. Incorporate the lime juice and extra chopped cilantro for fresh flavor.
10. The Mexican pot roast can be served warm, with fresh cilantro as a garnish if one so desires. It can also be enjoyed in the clinch as you would a pot roast.
