Pot Roast Mexicali
Elevate your comfort food game with Pot Roast Mexicali, a vibrant twist on a classic family favorite. This savory beef chuck roast is slow-cooked to perfection, infused with bold Mexican-inspired flavors like chipotle peppers in adobo sauce, smoked paprika, and Mexican oregano. Tender baby potatoes and sweet carrots soak up the zesty tomato-beef broth, creating a hearty, one-pot meal bursting with warmth and spice. Perfect for gatherings or cozy dinners, this dish offers layers of flavor with minimal hands-on prep—just sear, simmer, and let the oven work its magic. Garnished with fresh cilantro and served with optional lime wedges, Pot Roast Mexicali is a truly irresistible centerpiece for your table! Keywords: Pot Roast Mexicali recipe, Mexican-inspired pot roast, slow-cooked beef, family dinner idea, one-pot comfort food.
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Recipe Information
Ingredients
- 3 pounds Beef chuck roast
- 2 teaspoons Kosher salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 large Yellow onion, diced
- 4 Garlic cloves, minced
- 14.5 ounces Canned diced tomatoes with green chilies
- 2 cups Beef broth
- 2 pieces Chipotle peppers in adobo sauce
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Mexican oregano
- 1.5 pounds Baby potatoes
- 4 large Carrots, peeled and cut into chunks
- 0.25 cup Cilantro, chopped (for garnish)
- 4 Lime wedges (optional)
Instructions
Season the beef chuck roast generously on all sides with kosher salt and black pepper.
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Once the oil is hot, sear the chuck roast on all sides until deeply browned, about 4-5 minutes per side.
Remove the roast from the pot and set aside.
Lower the heat to medium and add the diced yellow onion to the pot. Sauté until softened, about 5 minutes.
Stir in the minced garlic and cook until fragrant, about 1 minute.
Add the canned diced tomatoes with green chilies, beef broth, chipotle peppers in adobo sauce, ground cumin, smoked paprika, and Mexican oregano. Stir to combine.
Return the beef roast to the pot, ensuring it is partially submerged in the liquid.
Bring the liquid to a gentle simmer, then cover the pot with a lid and transfer it to a preheated oven at 325°F (160°C).
Cook the pot roast in the oven for 2 hours.
After 2 hours, carefully remove the pot from the oven and add the baby potatoes and carrot chunks around the roast.
Re-cover the pot and return it to the oven to cook for an additional 2 hours, or until the meat is fork-tender and the vegetables are fully cooked.
Remove the pot roast from the oven and let it rest for 10 minutes before slicing.
Garnish with freshly chopped cilantro and serve with lime wedges, if desired.
Nutrition Facts
Calories |
4547 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 304.4 g | 390% | |
| Saturated Fat | 114.2 g | 571% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 5064 mg | 220% | |
| Total Carbohydrate | 195.5 g | 71% | |
| Dietary Fiber | 32.8 g | 117% | |
| Total Sugars | 35.8 g | ||
| Protein | 276.2 g | 552% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 638 mg | 49% | |
| Iron | 50.1 mg | 278% | |
| Potassium | 9184 mg | 195% | |
*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.
