Jalapeno Pot Roast
Transform your dinner table with this bold and comforting Jalapeno Pot Roast, a savory twist on a classic slow-cooked favorite. Tender beef chuck roast is seasoned and seared to perfection before simmering with hearty vegetables, rich beef broth, and a zesty kick from fresh jalapeños. The unique combination of earthy carrots, celery, and potatoes with the tangy heat of jalapeños creates a deeply flavorful dish that balances spice and warmth in every bite. Perfect for cozy family dinners or special gatherings, this recipe is slow-cooked in a Dutch oven for ultimate tenderness and can be easily customized to your preferred spice level. Serve this hearty meal with a ladle of the savory broth for a truly irresistible comfort food experience.
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 medium carrots, peeled and chopped
- 2 stalks celery stalks, chopped
- 2 cups beef broth
- 3 medium jalapenos, sliced (seeds removed for less heat if desired)
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 leaf bay leaf
- 4 medium potatoes, quartered
Instructions
Preheat your oven to 300°F (150°C).
Season the beef chuck roast evenly with salt, black pepper, and garlic powder on all sides.
In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Sear the roast on all sides until browned, about 4-5 minutes per side. Remove the roast and set aside.
In the same pot, add the diced onion, carrots, and celery. Sauté for 4-5 minutes until the vegetables are softened.
Add the beef broth, sliced jalapenos, Worcestershire sauce, dried thyme, and bay leaf. Stir to combine.
Return the beef roast to the pot, nestling it into the liquid and vegetables.
Add the quartered potatoes around the roast, ensuring they are partially submerged in the broth.
Bring the mixture to a simmer on the stovetop, then cover the pot with a lid.
Transfer the pot to the preheated oven and cook for 3 1/2 to 4 hours, or until the roast is tender and easily pulls apart with a fork.
Remove the pot from the oven and discard the bay leaf.
Let the roast rest for 10 minutes before shredding or slicing. Serve with the vegetables and a ladle of the flavorful broth.
Nutrition Facts
Calories |
4498 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 302.8 g | 388% | |
| Saturated Fat | 113.9 g | 570% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 7944 mg | 345% | |
| Total Carbohydrate | 191.3 g | 70% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 24.8 g | ||
| Protein | 266.4 g | 533% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 457 mg | 35% | |
| Iron | 44.9 mg | 249% | |
| Potassium | 8776 mg | 187% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
