Southwestern Pot Roast
Transform dinner into a bold, flavor-packed experience with this hearty Southwestern Pot Roast! This recipe takes tender, slow-cooked beef chuck roast and infuses it with the zesty warmth of chili powder, smoky paprika, cumin, and chipotle peppers in adobo sauce. Seared to perfection and braised with vibrant vegetables like carrots, russet potatoes, and diced tomatoes in a rich, spiced broth, each bite is a savory delight. Perfect for cozy gatherings or Sunday family dinners, this one-pot wonder is both satisfying and easy to prepare, with just 20 minutes of prep time before the oven does all the work. Serve it straight from the pot, garnished with fresh cilantro for a pop of color and freshness, and watch it become your new favorite comfort food with a Southwestern twist!
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Recipe Information
Ingredients
- 3 pounds Beef chuck roast
- 2 tablespoons Olive oil
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 2 teaspoons Chili powder
- 1 large Yellow onion, diced
- 4 medium Carrots, cut into 2-inch pieces
- 3 medium Russet potatoes, peeled and quartered
- 15 ounces Diced tomatoes (canned, with juices)
- 2 cups Beef broth
- 2 tablespoons Tomato paste
- 2 peppers Chipotle peppers in adobo sauce, finely chopped
- 2 tablespoons Fresh cilantro, chopped (optional, for garnish)
Instructions
Preheat your oven to 300°F (150°C).
Season the beef chuck roast on all sides with salt, black pepper, garlic powder, smoked paprika, cumin, and chili powder. Rub the spices into the meat to evenly coat.
Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat.
Sear the beef chuck roast for 3-4 minutes on each side until a golden-brown crust forms. Remove the roast and set it aside.
In the same pot, add the diced onion and cook until soft and translucent, about 5 minutes.
Stir in the tomato paste and cook for 1 minute to develop its flavor.
Add the chopped chipotle peppers, diced tomatoes (with their juices), and beef broth to the pot. Stir to combine and bring the mixture to a simmer.
Return the seared roast to the pot and spoon some of the sauce over the top.
Arrange the carrots and potatoes around the roast, submerging them partially in the liquid.
Cover the pot with a tight-fitting lid and transfer it to the preheated oven.
Cook for 3.5-4 hours, or until the beef is fork-tender and easily pulls apart.
Carefully remove the pot from the oven. Transfer the roast to a serving platter and shred or slice it as desired.
Ladle the sauce and vegetables over the roast, and garnish with chopped fresh cilantro if using.
Serve hot and enjoy your Southwestern Pot Roast!
Nutrition Facts
Calories |
741 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.8 g | 65% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 158 mg | 53% | |
| Sodium | 1286 mg | 56% | |
| Total Carbohydrate | 29.0 g | 11% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 7.3 g | ||
| Protein | 45.8 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 83 mg | 6% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 1422 mg | 30% | |
*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.
