Description
This Mexican Pot Roast recipe is a flavorful and comforting dish that is perfect for feeding a crowd or meal prepping for the week. Tender pot roast cooked with a blend of Mexican spices, peppers, and onions, creating a versatile meat that can be used in various dishes.
Ingredients
Units
Scale
Pot Roast:
- 4 lb pot roast
- 2 tablespoons olive oil
Vegetables:
- 2 bell peppers, any color, sliced
- 1 white onion, sliced into strips
- 6–8 cloves garlic
- 2–4 bay leaves if fresh, 1 if dried
- 2–3 jalapeños, sliced
Seasonings:
- 12 oz can diced tomatoes
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 2 teaspoons ancho chile powder
- 16 oz beef stock
- salt and pepper, to taste
Instructions
- Preheat oven: Preheat oven to 325 degrees F.
- Sear pot roast: Season pot roast with salt and pepper. Heat olive oil in a dutch oven and sear the pot roast on all sides until browned.
- Add ingredients: Remove from heat and add peppers, onions, garlic, herbs, seasonings, and stock to the pot over the pot roast.
- Braise: Cover with a lid and braise in the oven at 325 F for 4-5 hours, until fork-tender.
- Shred: When the pot roast is cool enough, shred using forks or a stand mixer.
- Serve: Enjoy the pot roast over salad, potatoes, rice, or in tacos, burritos, or sandwiches!
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 350 kcal
- Sugar: Approximately 3g
- Sodium: Approximately 700mg
- Fat: Approximately 20g
- Saturated Fat: Approximately 7g
- Unsaturated Fat: Approximately 12g
- Trans Fat: 0g
- Carbohydrates: Approximately 10g
- Fiber: Approximately 2g
- Protein: Approximately 35g
- Cholesterol: Approximately 100mg
