Southwestern Pot Roast

I love making pot roasts in the fall. Roasting meat in the oven at a low temperature for several hours makes the house smell fantastic! Instead of my go-to pot roast recipe, I made this Southwestern pot roast recipe that was juicy, flavorful, and delicious. This tasty pot roast paired well with roasted garlic mashed potatoes and spicy green beans. My whole family loved this comforting meal, and my husband enjoyed the leftovers for lunch the following day.

Southwestern Pot Roast

Ingredients:

• 2-3 lbs chuck roast
• 1 tbsp 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
• 1½ cups beef broth
• 4-5 cloves of garlic
• 1 handful of cilantro, chopped

Side Note: I didn’t measure the seasonings; I just sprinkled them evenly all over the beef to taste. 

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.  Side Note: I didn’t measure the seasonings; I just sprinkled them evenly all over the beef to taste. 

Place the beef in the hot Dutch oven and sear all sides.

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: 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 put it on a cutting board to rest for a few minutes.

Strain the liquid into a bowl, then return it to the Dutch oven to cook over medium heat for a few minutes to reduce.

Pour the liquid onto the sliced beef and serve immediately. Enjoy.