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Southwestern Pot Roast
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Southwestern Pot Roast

Course Main
Cuisine Mexican
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 8
Author Pam - For the Love of Cooking

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 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 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: 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 it 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.