Texas Pot Roast (Freezer/Make Ahead)

Texas Pot Roast (freezer/make Ahead) Recipe

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Lynnda Cloutier


This pot roast has a definite southwest flavor. It's from my old recipe files. And it comes in handy when you're short on time.

★★★★★ 1 vote


1 beef chuck roast, about 2 pounds, trimmed
1 large onion, sliced
1 clove garlic, chopped
3/4 t. ground cumin
1 can tomato paste (6 oz)
2/3 cup water
2/3 of a 4 oz. can green chilies, chopped
1/4 t. salt
1/8 t. pepper

How to Make Texas Pot Roast (Freezer/Make Ahead)


  • 1Cook meat slowly in kettle until it releases some of its fat, then brown on
    both sides. Sauté onion and garlic until onion is tender, about 3 minutes.
  • 2Stir in cumin, tomato paste, water, chilies, salt and pepper. Bring to boil.
    Lower heat. Cover. Simmer until meat is tender, about 2 hours.
  • 3Cut meat into
    thin slices. Divide among 4 or more boilable bags for freezing. Spoon gravy
    into bags, leaving space in bags for expansion in freezing. Freeze. May be
    stored in freezer up to 1 month. To cook, put bags in boiling water; boil
    for 40 minutes. Serves 4
    Source: My Old Recipes

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About Texas Pot Roast (Freezer/Make Ahead)

Course/Dish: Beef, Roasts