Mexican Pot Roast

LINDA BAILEY

By
@miffed13

If you're a pot roast lover like us, then your favorite family pot roast recipe is in for a challenge!


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Rating:

Comments:

Serves:

4

Prep:

20 Min

Cook:

3 Hr 10 Min

Method:

Slow Cooker Crock Pot

Ingredients

1 Tbsp
vegetable oil
(1) 3 lb
lean boneless beef chuck roast
(1) 14.5oz can(s)
whole tomatoes, chopped, undrained
(1) 4oz can(s)
chopped green chilies
(1) 1 1/4 oz
envelope dry taco seasoning mix
1
beef bouillon cube, crushed
1 Tbsp
light brown sugar
2 Tbsp
water
1 Tbsp
cornstarch

Directions Step-By-Step

1
In a soup pot, heat oil over medium heat. Add roast and brown 3 to 5 minutes, turning halfway through cooking. In a small bowl combine tomatoes and their juice,chilies,taco mix,bouillon,and brown sugar. Mix well. Pour over pot roast.
2
Reduce heat to low, cover, and simmer 3 to 3-1/2 hours,or until roast is fork-tender.
Remove roast to a cutting board. In a small bowl,combine water and cornstarch. Slowly pour into tomato mixture in soup pot and stir until sauce thickens. Slice roast across grain and serve topped with sauce.