Southwestern Pot Roast

I love making pot roasts in the fall. Roasting meat in the oven at a low temperature for a long time makes the house smell fantastic! I decided to make a Southwestern pot roast and we all loved it–the flavor was fantastic and the meat was extremely tender and delicious. I served this pot roast with Roasted Garlic Mashed Potatoes and simply sautéed green beans. My whole family loved this meal and my husband enjoyed the leftovers for lunch the following day.

Southwestern Pot Roast:

Ingredients:

• 2-3 lbs lean chuck roast
• 1 tsp olive oil
• Chili powder, to taste
• Paprika, to taste
• Cumin, to taste
• Oregano, to taste
• Coriander, to taste
• Garlic powder, to taste
• Onion powder, to taste
• Sea salt and freshly cracked pepper, to taste
• 2 (4 oz) cans of diced green chiles
• 1 (15 oz) can of diced tomatoes
• 1 1/2 cup beef broth
• 4-5 cloves of garlic
• 1 handful of cilantro

How to Make a Southwestern Pot Roast

Preheat oven to 300 degrees.

Heat olive oil in a Dutch oven over medium-high heat. Sprinkle all of the seasonings over both sides of the meat, to taste. Place in hot skillet and sear all sides of the beef.

Add the green chiles, diced tomatoes, beef broth, garlic cloves, and cilantro to the Dutch oven. Cover with a lid and place in the oven. Cook in the oven for 3-4 hours or until the meat is tender and falling apart.

Note: Make sure to check the meat periodically to make sure there is enough liquid in the Dutch oven. Add more beef broth if needed.

Remove the meat from the Dutch oven and place it on a cutting board to rest. Strain the liquid into a bowl then place back in the pan to cook over medium heat for a few minutes to reduce. Pour the liquid onto the sliced beef and serve immediately. Enjoy.

Southwestern Pot Roast

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Prep Time: 10 minutes minutes

Cook Time: 4 hours hours

Total Time: 4 hours hours 10 minutes minutes

Course: Main

Cuisine: Mexican

Servings: 8

Author: Pam - For the Love of Cooking

Equipment

• Large Dutch oven

Ingredients

• 2-3 lbs lean chuck roast
• 1 tsp olive oil
• Chili powder to taste
• Paprika to taste
• Cumin to taste
• Oregano to taste
• Coriander to taste
• Garlic powder to taste
• Onion powder to taste
• Sea salt and freshly cracked pepper to taste
• 2 4 oz cans of diced green chiles
• 1 15 oz can of diced tomatoes
• 1 ½ cup beef broth
• 4-5 cloves of garlic
• 1 handful of cilantro

Instructions

• Preheat oven to 300 degrees.
• Heat olive oil in a large Dutch oven over medium-high heat. Sprinkle all of the seasonings over both sides of the meat, to taste. Place in hot skillet and sear all sides of the beef.
• Add the green chiles, diced tomatoes, beef broth, garlic cloves, and cilantro to the Dutch oven. Cover with a lid and place in the oven. Cook in the oven for 3-4 hours or until the meat is tender and falling apart.
• Note: Make sure to check the meat periodically to make sure there is enough liquid in the Dutch oven. Add more beef broth if needed.
• Remove the meat from the Dutch oven and place it on a cutting board to rest. Strain the liquid into a bowl then place back in the pan to cook over medium heat for a few minutes to reduce.
• Pour the liquid onto the sliced beef and serve immediately. Enjoy.

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Click here for a printable version of this recipe – For the Love of Cooking.net