How To Make Mexican Pot Roast
What sets this Mexican pot roast apart from the usual recipes is the addition of homemade taco seasoning and tomatoes. Leftovers are perfect for tacos.
Preparation: 10 minutes
Cooking: 3 hours 30 minutes
Total: 3 hours 40 minutes
Serves:
Ingredients
- 4lbsbeef chuck roast
- 1tspkosher salt
- ½tspcoarse ground black pepper
- 3tbspvegetable oil
- 3clovesgarlic,minced
- 1yellow onion,diced
- ½green bell pepper,diced
- ½red bell pepper,diced
- 28ozcanned diced tomatoes,with chiles
- 3tbspTaco Seasoning,(recipes in notes below)
- 3cupsbeef broth
- ¼cupcilantro,diced
Instructions
-
Season beef with salt and pepper, then add to a large dutch oven with oil on medium-high heat.
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Cook for 6 to 8 minutes on each side until seared well.
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Remove the beef from the pot and add in the onions.
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Sauté for about 3 to 4 minutes until translucent and lightly browned.
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Add in the garlic, green and red bell peppers, diced tomatoes, taco seasoning, beef broth and cilantro and stir well.
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Add the beef back to the pot, cover and cook in the oven at 325 degrees F for 3 hours.
Nutrition
- Calories: 398.11kcal
- Fat: 17.73g
- Saturated Fat: 5.24g
- Trans Fat: 0.60g
- Monounsaturated Fat: 9.87g
- Polyunsaturated Fat: 2.34g
- Carbohydrates: 9.27g
- Fiber: 2.93g
- Sugar: 4.53g
- Protein: 51.12g
- Cholesterol: 145.15mg
- Sodium: 927.84mg
- Calcium: 75.15mg
- Potassium: 1362.37mg
- Iron: 7.21mg
- Vitamin A: 41.36µg
- Vitamin C: 29.49mg
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