Mexican Pot Roast
Dive into bold, flavorful comfort with this Mexican Pot Roast—a hearty dish that takes classic pot roast to the next level with a vibrant twist of Mexican-inspired spices and ingredients. Tender beef chuck roast is slow-braised in a savory blend of chipotle peppers, smoky paprika, and aromatic cumin, creating a rich, spicy broth that’s soaked up by perfectly cooked carrots and potatoes. The addition of diced tomatoes with green chilies and fresh garlic adds a tangy and zesty kick, while a garnish of cilantro brings a fresh, herby finish. Ideal for cozy dinners or entertaining, this one-pot marvel pairs beautifully with warm tortillas or fluffy rice, making it a versatile showstopper on any table. Perfect for fans of slow-cooked meals, Mexican cuisine, or hearty comfort food, this recipe is a true celebration of bold flavors and melt-in-your-mouth texture.
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic cloves, minced
- 14 ounces canned diced tomatoes with green chilies
- 2 cups beef broth
- 2 peppers chipotle peppers in adobo sauce, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 leaves bay leaves
- 3 medium carrots, cut into large chunks
- 3 medium potatoes, cubed
- 2 tablespoons fresh cilantro, chopped (for garnish)
Instructions
Preheat your oven to 300°F (150°C).
Pat the beef chuck roast dry with paper towels and season all sides with salt and black pepper.
In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. Sear the roast on all sides until a deep brown crust forms, about 3-4 minutes per side. Remove the roast and set aside.
Reduce heat to medium and add the diced onion to the pot. Sauté until softened, about 5 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the canned diced tomatoes with green chilies, beef broth, chipotle peppers, ground cumin, ground coriander, oregano, smoked paprika, and bay leaves. Stir to combine.
Return the beef roast to the pot, ensuring it is mostly submerged in the liquid.
Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Cook for 2 hours.
Remove the pot from the oven, add the carrots and potatoes, and stir gently to ensure they are coated in the cooking liquid.
Re-cover the pot and return it to the oven. Cook for an additional 1.5 to 2 hours, or until the beef is fork-tender and the vegetables are soft.
Discard the bay leaves and shred the beef into chunks using two forks.
Taste the broth and adjust seasoning, if necessary, by adding more salt or spices.
Garnish with freshly chopped cilantro and serve hot with tortillas, rice, or as-is.
Nutrition Facts
Calories |
713 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.5 g | 65% | |
| Saturated Fat | 19.1 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 922 mg | 40% | |
| Total Carbohydrate | 22.7 g | 8% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 4.6 g | ||
| Protein | 44.9 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 71 mg | 5% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1256 mg | 27% | |
*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.
