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pot roast latino style/carne asada al estilo latino

(4 ratings)
Recipe by
Juliann Esquivel
Florida City, FL

Do you like juicy pot roast with potatoes, and carrots in a rich gravy? Well then you are going to really enjoy this dish. I start almost the same as you would with your pot roast browning and searing the meat but thats where it all ends. I created this recipe many years ago because I wanted to give my pot roast a delicious spicy flavor and keep the rich gravy, potatoe and carrots, and a few other things. When almost done I remove all the meat and potatoes and carrots. I blend the broth and stir in my Creama Mexicana to the broth thicken with a little cornstarch and throw all the veggies back in. This pot roast is delicious. Enjoy.

(4 ratings)
yield 6 to 8
prep time 40 Min
cook time 3 Hr 30 Min

Ingredients For pot roast latino style/carne asada al estilo latino

  • 2 1/2 lb
    top round roast or rump roast or bottom round roast
  • 1 c
  • 5 or 6 lg
    red potatoes or yukon gold potatoes, peeled and quarted
  • 5 or 6 lg
    crrots peeled and cut into three pieces each
  • 1 lg
    sweet vidalia onion or sweet onion peeled and cut in half
  • 1 md
    jalapeno pepper cut in half do not remove seeds
  • 1 lg
    sweet red pinento pepper cut in half seeds & core removed, cut in half
  • 4 or 5 lg
    fresh celery stalks, cut in three pieces each
  • 1/2 c
    parsley chopped
  • 1/2 c
    cilantro chopped
  • 2 lg
    bay leafs
  • 1/2 tsp
    dried oregano
  • 1/2 tsp
    cumin powder
  • 1/2 c
    table wine burgandy or merlot, or any good red wine
  • 3/4 c
    canola oil
  • 1 tsp
    sea salt
  • 1/2 tsp
    ground black pepper
  • 2 tsp
    garlic powder
  • 3 clove
    fresh garlic mashed or put through a garlic press
  • 1 can
    beef broth, 15 ounces
  • 2 can
    water, use empty beef broth can to measure water
  • 3 Tbsp
    corn starch
  • 1/4 c
  • 2 c
    crema mexicana or sour cream

How To Make pot roast latino style/carne asada al estilo latino

  • 1
    This pot roast is slow cooked on top of the stove about 3 1/2 to 4 hours covered and not in the oven. Take your roast and season with 1 tsp garlic powder, balck pepper and salt all over the roast. Next in a large plastic bag or deep large bowl roll and dredge meat in flour. Coating the meat real good all over.
  • 2
    Next in a large deep heavy pot that has a tight fitting lid heat your oil until just shimmering with a large meat fork pick up roast and slowly put it into the hot oil and begin to sear and brown on all sides. This should take about two and a half minutes per side. Take your time lower the heat if you see that it starts to brown to much. You want a nice golden crust all over the meat on each side. When your meat has browned all over carfully remove the meat to a platter and drain all of the oil into a small pot. Save the oil you will need some of it later. Now put the meat back into the heavy pot add the can of beef broth, two cans water, halved or quarted onions, jalapeno, pimento halves, parsley, cilantro, bay leafs, wine, 1 tsp garlic powder, salt, pepper, oregano, and cumin powder. stir all of the veggies and seasoning in the water/wine and broth mixture. Cover with the lid and cook for 2 and half hours over a medium low heat. Liquid shoud be slow simmering all the while the roast is cooking. Avoid uncovering just check every hour to be sure liquid is not evaporating. If the liquid drops too low just add a cup of water and continue to cook. While the meat cooks heat the oil that was drained off the meat addd the mashed garlic and lightly fry on low heat avoid burning the garlic. Set aside.
  • 3
    After two hours have passed uncover and with the fork poke into the thickest part of meat to see if it is tender. If the fork goes through with some resistence Add the potatoes and carrots all around the meat and pour some of the garlic oil over the meat and potatoes. Cover again and cook another hour and a half with out uncovering. After the hour and a half have passed uncover pot check to see if the potatoes and carrots are done. If they are tender remove all of the potatoes, carrots, & celery stalks to a platter with the meat. (Impotatant Be sure your remove all of the celery stalks and the bay leaves if you have'nt already done it.) You may throw the celery stalks away if you like. I like to eat mine but they will be stringy, but I like the taste of celery. Some people don't like them because they are stringy,
  • 4
    Shut off the heat and before doing anything else remove the bay leaves from the broth then with an immersion blender very carefully begin to blend all of the contents of the broth. Blend until all is dissolved real good. If you don't have an immersion blender you will have to blend everything in the blender, do this by cupfulls so you don't burn yourself. Once all is blended pour broth back into the pot and put over medium heat.
  • 5
    While the broth is heating again, take the cornstarch and mix well into the cold milk. Add to the hot broth and mix with a wisk until the broth thickens. Cook for about 3 minutes when all is thickened remove a cupfull of the thickend broth and mix into a bowl with the crema Mexicana or sour cream. Mix real real good until all is well incorporated. Now add the mixture back to your pot and with the wire wisk mix all real well into your gravy. Add the meat, carrots, potatoes back into the gravy. Serve the meat sliced with the potatoes and carrots on the side and gravy over the meat. (Celery stalks are optional) Serve with a salad and warm tortillas delicious. Enjoy.

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