mexican pot roast

Name: Mexican Pot Roast
Prep time: 20 min
Cook time: 3 h 10 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 tablespoon(s) vegetable oil; (1) 3 pound(s) lean boneless beef chuck roast; (1) 14.5oz can(s) whole tomatoes, chopped, undrained; (1) 4oz can(s) chopped green chilies; (1) 1 1/4 ounce(s) envelope dry taco seasoning mix; 1 - beef bouillon cube, crushed; 1 tablespoon(s) light brown sugar; 2 tablespoon(s) water; 1 tablespoon(s) cornstarch

48 Pinches 1 Photo

LINDA BAILEY

STERLING HEIGHTS, MI

Updated on Dec 3, 2013

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

Rate

prep time 20 Min

cook time 3 Hr 10 Min

method Slow Cooker Crock Pot

yield 4 serving(s)

Ingredients

1 tablespoon vegetable oil
(1) 3 pounds lean boneless beef chuck roast
(1) 14.5oz cans whole tomatoes, chopped, undrained
(1) 4oz cans chopped green chilies
(1) 1 1/4 ounces envelope dry taco seasoning mix
1 - beef bouillon cube, crushed
1 tablespoon light brown sugar
2 tablespoons water
1 tablespoon cornstarch

How To Make mexican pot roast

Step 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.

Step 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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