Southwestern Pot Roast
Servings 8
Equipment
- Large Dutch oven
- Strainer
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
Instructions
- 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.