Texas Pot Roast
Indulge in the hearty, bold flavors of a Texas Pot Roast, a soul-warming classic that combines tender beef chuck roast with a Tex-Mex twist. Seasoned with a smoky spice rub featuring smoked paprika, chili powder, and ground cumin, this pot roast is seared to perfection before being slow-cooked in a rich broth of fire-roasted tomatoes, beef stock, and Worcestershire sauce. The addition of carrots, russet potatoes, and optional jalapeño slices creates a complete, comforting meal that absorbs the deep flavors of the cooking liquid. Perfectly balanced with both heat and savory depth, this one-pot marvel is ideal for family dinners or cozy gatherings. Cooked low and slow in a Dutch oven, this recipe guarantees melt-in-your-mouth meat and robust vegetables that make every bite unforgettable.
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons vegetable oil
- 1 large yellow onion, diced
- 4 units garlic cloves, minced
- 14 ounces fire-roasted diced tomatoes
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 4 units fresh thyme sprigs
- 4 medium carrots, peeled and cut into chunks
- 4 large russet potatoes, peeled and quartered
- 1 unit jalapeño, sliced (optional)
Instructions
Preheat your oven to 325°F (160°C).
In a small bowl, mix together the kosher salt, black pepper, smoked paprika, chili powder, ground cumin, garlic powder, and onion powder to create a spice rub.
Pat the beef chuck roast dry with paper towels and rub the spice mixture all over the meat.
Heat the vegetable oil in a large oven-safe Dutch oven over medium-high heat.
Sear the roast on all sides until a deep brown crust forms, about 4-5 minutes per side. Remove the roast and set aside.
In the same pot, add the diced onion and cook for 2-3 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Pour in the fire-roasted diced tomatoes, beef broth, and Worcestershire sauce, scraping up any browned bits from the bottom of the pot with a wooden spoon.
Return the roast to the pot and add the fresh thyme sprigs. Cover with the lid.
Transfer the Dutch oven to the preheated oven and cook for 2 hours.
After 2 hours, add the carrots, potatoes, and optional jalapeño slices to the pot. Recover and continue cooking for another 2 hours, or until the meat and vegetables are tender.
Carefully remove the Dutch oven from the oven and discard the thyme sprigs.
Shred the roast with forks if desired, or slice and serve it alongside the vegetables.
Spoon the flavorful cooking liquid over the roast and vegetables before serving.
Nutrition Facts
Calories |
803 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.5 g | 65% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 875 mg | 38% | |
| Total Carbohydrate | 44.1 g | 16% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 7.7 g | ||
| Protein | 46.6 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 101 mg | 8% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1817 mg | 39% | |
*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.
