Go Back
Print
Mexican-Style Pot Roast
Prep Time
15 mins
Cook Time
3 hrs 15 mins
Total Time
3 hrs 30 mins
 
This easy Mexican-style pot roast is fork-tender, flavorful and protein-packed, with pantry-friendly ingredients and prepared salsa for minimal prep. (Adapted from BeefLovingTexans.com)
Course: dinner, entree
Cuisine: Mexican
Keyword: beef, one pot, pot roast
Calories: 400 kcal
Ingredients
  • 2 ½-3 lbs. Chuck Roast
  • 2 Tbsp. avocado oil or grapeseed or vegetable
  • 3 Tbsp. all-purpose flour or rice flour or potato starch if gluten-free
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 1 tsp. ground cumin
  • 1 cup Mexican beer recipe tested with Tecate but use what you prefer or swap with broth
  • 1 can 10 oz. diced tomatoes and green chilies
  • 1 can 15 oz. corn, drained
  • 1 can 15 oz. black beans, drained and rinsed
  • 1 cup prepared pico de gallo
  • 1 cup prepared picante sauce
  • Taco optionals: tortillas shredded cheese, cilantro, avocado, sour cream, etc.
Instructions
  1. Preheat oven to 325°F. Heat oil in 3.5 to 5.5 quart Dutch oven over MEDIUM-HIGH heat, until hot.
  2. Combine flour, salt, pepper and cumin in small bowl and mix. Sprinkle/ pat onto roast and turn to coat evenly. Place roast in hot pan. Brown on both sides for 2-3 minutes each.
  3. Add beer, tomatoes, corn, black beans, pico de gallo and picante sauce. Cover tightly with lid and place in preheated oven. Cook 3 -3 ½ hours, or
  4. Remove from oven, allow to cool 10-15 minutes. Pull roast from pot and shred beef with fork, removing any remaining fat.
  5. Stir back in all of the cooking veggies and some of the liquid into pot roast. Season with additional salt and pepper as needed.
  6. For tacos, serve with tortillas, shredded cheese, chopped cilantro, avocado, sour cream and/or whatever you prefer.
  7. Store leftovers in air-tight container in fridge for up to 5 days or in freezer for up to 6 months.
Recipe Notes

Nutrition information per serving: 400 Calories; 180 Calories from fat; 20.3 g Total Fat (7.1 g Saturated Fat; 8.1 g Monounsaturated Fat); 110 mg Cholesterol; 674.8 mg Sodium; 20.1 g Total Carbohydrate; 4.7 g Dietary Fiber; 30.1 g Protein; 3.4 mg Iron; 430 mg Potassium; .1 mg Thiamin; 0.2 mg Riboflavin; 7.8 mg Niacin (NE); 0.3 mg Vitamin B6; 2.0 mcg Vitamin B12; 6.5 mg Zinc; 26.7 mcg Selenium; 112.9 mg Choline.