Tex Mex Beef Pot Roast with Corn Chipotle Cilantro Mashed Potato
Elevate your comfort food game with this Tex Mex Beef Pot Roast with Corn Chipotle Cilantro Mashed Potatoes—a bold, flavorful twist on a classic. This recipe combines tender, fall-apart beef chuck roast simmered in a smoky broth of chipotle peppers, tomatoes with green chiles, and warm spices like cumin and smoked paprika. Paired with creamy red potatoes mashed with sweet corn, a hint of chipotle chili powder, and fresh cilantro, this dish delivers a perfect balance of heat and richness. Ideal for a hearty family dinner or entertaining guests, this recipe transforms slow-cooked satisfaction into a Tex-Mex masterpiece. Delicious and customizable, it’s a dish that keeps everyone coming back for seconds!
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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 cloves garlic cloves, minced
- 2 cups beef broth
- 2 peppers chipotle peppers in adobo sauce, minced
- 1 14.5-ounce can diced tomatoes with green chiles
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 2 pounds red potatoes, peeled and cubed
- 1 cup frozen corn kernels
- 4 tablespoons unsalted butter
- 0.5 cup milk
- 0.5 teaspoon chipotle chili powder
- 0.25 cup fresh cilantro, chopped
Instructions
Season the beef chuck roast generously with kosher salt and black pepper on all sides.
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the roast on all sides until browned, about 4-5 minutes per side. Remove the meat and set aside.
In the same pot, add diced onion and cook until softened, about 3-4 minutes. Add minced garlic and sauté for another minute.
Pour in the beef broth, scraping the bottom of the pot to deglaze and release any browned bits.
Stir in the minced chipotle peppers, diced tomatoes with green chiles, ground cumin, and smoked paprika.
Return the roast to the pot, ensuring it is submerged in the liquid. Cover and reduce the heat to low. Simmer for 3-4 hours, or until the beef is fall-apart tender.
While the roast is cooking, prepare the mashed potatoes. Boil the peeled and cubed red potatoes in a large pot of salted water for 15-20 minutes, or until tender.
Drain the potatoes and return them to the pot. Add frozen corn, unsalted butter, milk, and chipotle chili powder. Mash everything together until smooth and creamy.
Stir in the chopped cilantro and adjust seasoning with salt if needed.
When the roast is done, shred the meat with two forks directly in the pot or transfer it to a cutting board and shred. Return the shredded beef to the pot and mix well with the sauce.
Serve the Tex Mex beef pot roast over a generous mound of the chipotle cilantro mashed potatoes. Garnish with additional cilantro if desired.
Nutrition Facts
Calories |
871 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.2 g | 76% | |
| Saturated Fat | 24.2 g | 121% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 893 mg | 39% | |
| Total Carbohydrate | 41.4 g | 15% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 7.6 g | ||
| Protein | 47.8 g | 96% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 99 mg | 8% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1625 mg | 35% | |
*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.
