Green Chile Pot Roast with Potatoes

Green Chile Pot Roast With Potatoes Recipe

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Serves:
4

Ingredients

2
italian frying peppers
2 Tbsp
olive oil
1
beef brisket, about 3 1/2-4 pounds
1 large
onion, chopped
2
garlic cloves, minced
1/2 tsp
coriander, ground
4 oz
mild green chiles, chopped
3/4 c
chicken broth
2 medium
baking potatoes
1
fresh parsley, chopped

Step-By-Step

1Preheat oven to 350.
2Roast peppers over a gas flame or under a broiler until charred all over.
3Carefully wrap peppers in paper towels and place them in a plastic bag.
4Cool for 5 minutes.
5Rub off the skin with paper towels.
6Seed and chop peppers.
7Heat oil in a large, heavy pot over medium-high heat.
8Brown meat well on both sides.
9Transfer to a plate.
10Reduce heat to medium.
11Add onion; cook 1 minute.
12Add the garlic; cook 4 minutes longer.
13Stir in coriander, roasted peppers, chiles and chicken broth, scraping the sides and bottom of the pot.
14Push the pepper-onion mixture to the sides of teh pot.
15Return the meat to the pot and spoon some of the mixture over the top.
16Bake, covered, in the oven until meat is almost tender, 2-2 1/2 hours.
17Peel the potatoes and cut into sixths, lengthwise.
18Cut across into large cubes.
19Place around the meat, stirring to coat with juices.
20Continue to bake, covered, until the potatoes are tender, about 30 minutes.
21Remove meat and carve into slices.
22Arrange on a serving platter.
23Spoon the potatoes around the meat.
24Pour the juices over the meat.
25Sprinkle with parsley.

About Green Chile Pot Roast with Potatoes

Course/Dish: Beef, Roasts
Other Tag: Quick & Easy