mexican pot roast

a recipe by
LINDA BAILEY
STERLING HEIGHTS, MI

If you're a pot roast lover like us, then your favorite family pot roast recipe is in for a challenge!

serves 4
prep time 20 Min
cook time 3 Hr 10 Min
method Slow Cooker Crock Pot

Ingredients For mexican pot roast

  • 1 Tbsp
    vegetable oil
  • (1) 3 lb
    lean boneless beef chuck roast
  • (1) 14.5oz can
    whole tomatoes, chopped, undrained
  • (1) 4oz can
    chopped green chilies
  • (1) 1 1/4 oz
    envelope dry taco seasoning mix
  • 1
    beef bouillon cube, crushed
  • 1 Tbsp
    light brown sugar
  • 2 Tbsp
    water
  • 1 Tbsp
    cornstarch

How To Make mexican pot roast

  • 1
    In a soup pot, heat oil over medium heat. Add roast and brown 3 to 5 minutes, turning halfway through cooking. In a small bowl combine tomatoes and their juice,chilies,taco mix,bouillon,and brown sugar. Mix well. Pour over pot roast.
  • 2
    Reduce heat to low, cover, and simmer 3 to 3-1/2 hours,or until roast is fork-tender. Remove roast to a cutting board. In a small bowl,combine water and cornstarch. Slowly pour into tomato mixture in soup pot and stir until sauce thickens. Slice roast across grain and serve topped with sauce.
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