Mexican Pot Roast
An easy, flavorful pot roast that's great for tacos and burritos.
- 6 Quart pot
- Cutting Board
- Sharp Knife, stirring spoons, measuring cup.
- 2-3 LBS Beef roast. I used a chuck roast.
- Coarse Salt
- Fresh ground black pepper
- 2 TBSP Olive oil-not extra virgin as it might burn/smoke
- 2 Cloves Garlic, peeled and smashed
- 1 Large Onion, sliced
- 1 28 OZ Canned crushed tomatoes, I like San Marzano
- 1 TBSP Ancho chile powder
- 1 TBSP Ground cumin
- 1 TBSP Cayenne red pepper
- 3 Bay leaves–remove when done cooking.
- Season all sides of the beef with a fair amount of salt and pepper.
- In a large Dutch oven, or other heavy pot that has a tight cover, heat 2 tablespoons of olive oil over moderately high heat.
- Add the roast to the pot and brown on ALL sides to get a nice crust on all sides. Add garlic and stir around the roast for about 30 seconds. Add the onion and allow to lightly brown, about 3 to 4 minutes.
- Add the crushed tomatoes, plus 1 tomato can of water, spices, season with salt and pepper, to taste, and add enough water to cover the meat.
- Bring to a boil then reduce heat and simmer with a lid for about 3-3.5 hours until the meat is fork tender. Remove the Bay leaves. Let meat cool in the liquid. Shred meat and set aside.
- Serve in flour or corn tortillas with pickled onions (recipe below), lettuce, tomato or however you like your tacos.
Pickled Onions1 cup of vinegar, white or apple cider. 1/3 Cup of sugar 1/4 Teaspoon of Salt
- Place onion in medium bowl. Bring vinegar, sugar, and salt to simmer in small saucepan over medium-high heat, stirring occasionally, until sugar dissolves. Pour over onions and cover loosely. Let onions cool completely, about 30 minutes. (Onions can be refrigerated for up to 1 week.)
Tried this recipe?Let us know how it was!