New Mexico Pot Roast
Savor the bold, earthy flavors of the Southwest with this New Mexico Pot Roast, a hearty dish that transforms a classic comfort food into a flavorful masterpiece. Featuring tender, slow-cooked beef chuck roast infused with the smoky heat of roasted New Mexico green chilies, this recipe creates a perfectly balanced medley of spice and savoriness. Seasoned with aromatic cumin and smoky paprika, then simmered with onions, garlic, tomatoes, and warming broth, the roast becomes melt-in-your-mouth tender. Potatoes and carrots soak up the rich, chile-infused juices, making every bite irresistible. Perfect for cozy family dinners, this one-pot meal is easy to prepare and leaves your kitchen filled with enticing aromas. Serve with a sprinkle of fresh cilantro for a vibrant garnish and a finishing touch. Perfect for slow cooker aficionados or Dutch oven enthusiasts, this New Mexico Pot Roast is the ultimate fusion of comfort and spice. Keywords: New Mexico pot roast, beef chuck roast recipe, green chilies, slow-cooked meal, Southwestern pot roast.
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 2 tablespoons olive oil
- 1 medium onion
- 4 cloves garlic cloves
- 4 chilies New Mexico green chilies (roasted and peeled)
- 2 cups beef broth
- 1 cup diced tomatoes (canned)
- 4 medium potatoes
- 3 large carrots
- 1 tablespoon cilantro (optional, for garnish)
Instructions
Season the chuck roast generously with salt, pepper, cumin, and smoked paprika on all sides.
Heat the olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side. Remove and set aside.
Peel and slice the onion into thin strips. Mince the garlic cloves.
In the same pot, add the onion and garlic and sauté until softened, about 3-4 minutes.
Chop the roasted and peeled New Mexico green chilies into strips and add them to the pot. Stir and cook for another 1-2 minutes.
Pour in the beef broth and diced tomatoes, scraping any browned bits from the bottom of the pot. Stir to combine.
Return the seared roast to the Dutch oven, ensuring it is partially submerged in the liquid. Cover with a tight-fitting lid and reduce the heat to low, or transfer the pot to a preheated oven at 300°F (150°C).
Peel and chop the potatoes into quarters and slice the carrots into thick rounds. After the roast has cooked for 2 hours, add the potatoes and carrots to the pot.
Continue cooking for another 2 hours, or until the roast is fork-tender and the vegetables are cooked through.
Remove the roast and vegetables from the pot. Let the roast rest for 5-10 minutes before slicing or shredding.
Serve the pot roast with the vegetables and ladle the flavorful cooking liquid over the top. Garnish with chopped cilantro if desired.
Nutrition Facts
Calories |
4709 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 304.5 g | 390% | |
| Saturated Fat | 114.2 g | 571% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 8002 mg | 348% | |
| Total Carbohydrate | 232.7 g | 85% | |
| Dietary Fiber | 33.6 g | 120% | |
| Total Sugars | 39.8 g | ||
| Protein | 279.9 g | 560% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 496 mg | 38% | |
| Iron | 50.2 mg | 279% | |
| Potassium | 10016 mg | 213% | |
*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.
