Mexican-Style Pot Roast

susan simons


Chili peppers and taco seasoning add a little spice and excitement to the economical pot roast.

When the boys were little I used to make pot roast most weeks and this is one varation I would add in to change things up. This is one of my favorite ways to make pot roast.

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3- to 3 1/2 pound beef chuck pot roast or pork shoulder roast
2 Tbsp
cooking oil or shortening
1 can(s)
7 1/2-ounce can tomatoes, cut up
1 can(s)
4-ounce can green chilies, drained, seeded, and chopped
1/4 c
envelope (2 tablespoons) taco seasoning mix
2 tsp
instant beef bouillon granules
1 tsp
1/4 c
2 Tbsp
all purpose flour
corn bread or biscuits (optional)

Directions Step-By-Step

Trim excess fat from beef or pork roast. In dutch oven brown meat on both sides in hot oil or shortening. Combine undrained tomatoes, chopped green chilies, 1/4 cup water, dry taco seasoning mix, beef bouillon granules, and sugar; pour over meat. Cover and simmer 2 to 2 1/2 hours or till meat is tender.
Remove meat to heated platter or warming drawer; keep warm. For gravy, pour pan fat into measuring cup. Skim off fat. Add water if necessary to make 1 3/4 cups liquid; transfer to saucepan. Blend the 1/4 cup cold water into the flour; add to mixture in saucepan. Cook and stir till thickened and bubbly.
Slice meat; pass gravy. Serve with cornbread or biscuits if desired.

About this Recipe

Course/Dish: Beef, Pork, Roasts
Regional Style: Mexican