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.


★★★★★ 2 votes



  • 1
    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
  • 1/2
    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)

How to Make Mexican-Style Pot Roast


  1. 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.
  2. 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.
  3. Slice meat; pass gravy. Serve with cornbread or biscuits if desired.

Printable Recipe Card

About Mexican-Style Pot Roast

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

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