Santa Fe Pot Roast
Transform your dinner table with the bold and hearty flavors of this Santa Fe Pot Roast, a Southwestern twist on classic comfort food. Made with tender, slow-cooked chuck roast, vibrant diced tomatoes with green chilies, and a savory blend of cumin and chili powder, this dish is infused with rich, smoky spices and just the right amount of heat. Sautéed onions, carrots, and garlic add layers of flavor, while the beef simmers to perfection in a tomato-based broth. Perfect for a cozy family dinner or meal prepping for the week, this pot roast pairs beautifully with rice, crusty bread, or creamy mashed potatoes. Garnished with fresh cilantro for a burst of brightness, the Santa Fe Pot Roast is a must-try recipe that will elevate your comfort food game.
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Recipe Information
Ingredients
- 3 pounds Chuck roast
- 2 teaspoons Kosher salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 large Yellow onion, diced
- 3 medium Carrots, peeled and chopped into chunks
- 4 cloves Garlic cloves, minced
- 1 can (14.5 ounces) Canned diced tomatoes with green chilies
- 2 cups Beef broth
- 2 tablespoons Tomato paste
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 2 tablespoons Fresh cilantro, chopped (optional garnish)
Instructions
Season the chuck roast generously on all sides with kosher salt and black pepper.
In a large Dutch oven or heavy-bottomed pot, heat 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 it aside.
In the same pot, add the diced onion and chopped carrots. Sauté for 4-5 minutes, until they start to soften.
Add the minced garlic and cook for 1 more minute, stirring constantly to prevent burning.
Stir in the diced tomatoes with green chilies, beef broth, tomato paste, cumin, and chili powder. Mix well to combine the ingredients and create a rich sauce.
Return the seared roast to the pot, nestling it into the vegetables and sauce. Ensure the liquid covers about half of the roast. Add extra broth if needed.
Bring the mixture to a gentle simmer, then cover the pot with a lid and transfer it to an oven preheated to 325°F (163°C).
Cook for 3.5 to 4 hours, or until the roast is fork-tender and easily pulls apart.
Remove the pot from the oven and let the roast rest for 10 minutes before shredding or slicing.
Serve the pot roast with the vegetables and sauce spooned over the top. Garnish with fresh cilantro if desired.
Nutrition Facts
Calories |
612 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.2 g | 45% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 209 mg | 70% | |
| Sodium | 1522 mg | 66% | |
| Total Carbohydrate | 13.0 g | 5% | |
| Dietary Fiber | 3.2 g | 12% | |
| Total Sugars | 5.6 g | ||
| Protein | 61.7 g | 123% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 76 mg | 6% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1098 mg | 23% | |
*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.
