Green Chile Pot Roast with Potatoes

Green Chile Pot Roast With Potatoes Recipe

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

How to Make Green Chile Pot Roast with Potatoes


  • 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.

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About Green Chile Pot Roast with Potatoes

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

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