Mexican Pot Roast Recipe

June 26, 2023 Post a Comment

Description

This Mexican Pot Roast recipe is a delicious and easy dinner option that is packed with flavor. The combination of spices and herbs gives the pot roast a flavor that is sure to please everyone in the family. The roast is cooked slowly in the oven and is served with a delicious gravy. This recipe is an excellent way to use up left-over roast beef or pork and is sure to be a hit at any dinner table.

Prep Time

Preparing this Mexican Pot Roast recipe takes about 15 minutes. All of the ingredients must be gathered and prepared before the roast is placed in the oven. This includes chopping the vegetables, measuring out the spices, and preparing the gravy. Once all of the preparations are completed, the roast can be placed in the oven and will require no further attention until it is time to serve.

Cook Time

This Mexican Pot Roast recipe requires an approximate cooking time of 2 hours and 45 minutes. The roast is cooked slowly in a low-temperature oven. This ensures that the roast is cooked evenly and that the gravy will thicken properly. The roast should be checked every 30 minutes to ensure that it is not overcooked. The roast is finished when the internal temperature reaches 165°F.

Ingredients

3-4 lbs of roast beef or pork
2 tablespoons of olive oil
1 onion, diced
2 cloves of garlic, minced
1 teaspoon of cumin
1 teaspoon of oregano
1/2 teaspoon of chili powder
1/4 teaspoon of cayenne pepper
1/4 teaspoon of paprika
1/2 teaspoon of salt
1/4 teaspoon of black pepper
1/2 cup of beef or chicken broth
1/4 cup of tomato sauce
2 tablespoons of Worcestershire sauce
1/4 cup of all-purpose flour
1/4 cup of water

Instructions

1. Preheat oven to 325°F.

2. Heat olive oil in a large oven-safe skillet over medium-high heat. Add the roast to the skillet and sear on all sides, about 2 minutes per side.

3. Add the diced onion and garlic to the skillet and cook until the onion is softened, about 5 minutes.

4. Add the cumin, oregano, chili powder, cayenne pepper, paprika, salt, and black pepper. Stir to combine and cook for 1 minute.

5. Add the beef or chicken broth, tomato sauce, and Worcestershire sauce. Stir to combine and bring to a boil.

6. Cover the skillet with a lid or aluminum foil and place in the preheated oven. Cook for 2 hours and 45 minutes.

7. Remove the pot roast from the oven and transfer to a plate. Cover with aluminum foil to keep warm.

8. In a small bowl, whisk together the flour and water until smooth. Slowly add the mixture to the skillet, stirring constantly. Cook for 5 minutes until the gravy has thickened.

9. Slice the pot roast and serve with the gravy. Enjoy!

Equipment

Large oven-safe skillet
Small bowl
Whisk
Measuring spoons
Knife
Cutting board

Notes

This recipe can also be made in the slow cooker. Simply follow steps 1-3 and then transfer the ingredients to the slow cooker. Cook on low heat for 8-10 hours.

Nutrition: Per Serving

Calories: 500
Fat: 21g
Carbohydrates: 15g
Protein: 57g

Recipe Tips

For a more flavorful pot roast, add a few tablespoons of your favorite BBQ sauce or a can of beef broth to the skillet. This will add additional flavor to the pot roast and make it even more delicious.

For a healthier version of this recipe, use leaner cuts of beef or pork. This will reduce the amount of fat and calories in the dish.

This Mexican Pot Roast recipe can be served with a variety of side dishes. Try serving it with mashed potatoes, rice, or steamed vegetables. It is also delicious served over a bed of greens.