Pot Roast Carne Asada Style
Transform your classic comfort food with this vibrant and flavor-packed Pot Roast Carne Asada Style recipe! Featuring a tender, slow-cooked beef chuck roast infused with zesty orange and lime juices, fire-roasted tomatoes, and a smoky blend of spices like chili powder, cumin, and paprika, this dish offers a bold Tex-Mex twist on a traditional pot roast. Perfectly seared for richness and cooked low and slow in a savory broth, the meat effortlessly shreds into a juicy, melt-in-your-mouth filling. Serve it over warm tortillas, alongside rice, or with roasted vegetables, and finish with a sprinkle of fresh cilantro for a dinner that feels like a celebration of bold, vibrant flavors. Whether you're hosting a casual gathering or simply elevating your weeknight meals, this dish promises restaurant-quality results with minimal effort.
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Recipe Information
Ingredients
- 3 lbs beef chuck roast
- 2 tbsp olive oil
- 1 cup orange juice
- 0.25 cup lime juice
- 2 cups beef broth
- 1 white onion, chopped
- 4 garlic cloves, minced
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 1 jalapeño, sliced (optional for heat)
- 2 tbsp soy sauce
- 1 tsp ground cumin
- 2 tsp chili powder
- 1 tsp paprika
- 1 tsp dried oregano
- 2 tsp (adjust to taste) salt
- 1 tsp black pepper
- 2 tbsp fresh cilantro, chopped (optional, for garnish)
Instructions
Preheat a large Dutch oven or heavy oven-safe pot over medium-high heat and add olive oil.
Season the beef chuck roast generously with salt and black pepper on all sides.
Sear the chuck roast in the pot for 4-5 minutes on each side until browned, then remove and set aside.
In the same pot, add the chopped onion and sauté for 2-3 minutes until softened.
Add the garlic and jalapeño (if using) and sauté for another minute until fragrant.
Stir in the cumin, chili powder, paprika, and oregano, allowing the spices to toast slightly for 30 seconds.
Pour in the orange juice, lime juice, beef broth, and soy sauce, scraping up any browned bits from the bottom of the pot.
Stir in the fire-roasted diced tomatoes and return the seared beef chuck roast to the pot, ensuring it is partly submerged in the liquid.
Bring the pot to a low simmer, then cover with a lid and transfer to a preheated oven at 325°F (163°C).
Cook for 3.5 to 4 hours, turning the roast halfway through, until the beef is fall-apart tender.
Remove the pot from the oven and shred the beef with two forks directly in the pot, mixing it with the flavorful cooking liquid.
Serve the pot roast with garnishes of fresh cilantro and your choice of sides like rice, tortillas, or roasted vegetables.
Nutrition Facts
Calories |
4027 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 302.6 g | 388% | |
| Saturated Fat | 113.3 g | 566% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 952 mg | 318% | |
| Sodium | 8501 mg | 370% | |
| Total Carbohydrate | 79.8 g | 29% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 40.2 g | ||
| Protein | 262.1 g | 524% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 366 mg | 28% | |
| Iron | 41.3 mg | 229% | |
| Potassium | 6015 mg | 128% | |
*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.
