Mexican-Style Pot Roast

1
susan simons

By
@imbossmare

Chili peppers and taco seasoning add a little spice and excitement to the economical pot roast.

When the boys were little I used to make pot roast most weeks and this is one varation I would add in to change things up. This is one of my favorite ways to make pot roast.

Rating:

★★★★★ 2 votes

Comments:
Serves:
10-12

Ingredients

  • 1
    3- to 3 1/2 pound beef chuck pot roast or pork shoulder roast
  • 2 Tbsp
    cooking oil or shortening
  • 1 can(s)
    7 1/2-ounce can tomatoes, cut up
  • 1 can(s)
    4-ounce can green chilies, drained, seeded, and chopped
  • 1/4 c
    water
  • 1/2
    envelope (2 tablespoons) taco seasoning mix
  • 2 tsp
    instant beef bouillon granules
  • 1 tsp
    sugar
  • 1/4 c
    water
  • 2 Tbsp
    all purpose flour
  • ·
    corn bread or biscuits (optional)

How to Make Mexican-Style Pot Roast

Step-by-Step

  1. Trim excess fat from beef or pork roast. In dutch oven brown meat on both sides in hot oil or shortening. Combine undrained tomatoes, chopped green chilies, 1/4 cup water, dry taco seasoning mix, beef bouillon granules, and sugar; pour over meat. Cover and simmer 2 to 2 1/2 hours or till meat is tender.
  2. Remove meat to heated platter or warming drawer; keep warm. For gravy, pour pan fat into measuring cup. Skim off fat. Add water if necessary to make 1 3/4 cups liquid; transfer to saucepan. Blend the 1/4 cup cold water into the flour; add to mixture in saucepan. Cook and stir till thickened and bubbly.
  3. Slice meat; pass gravy. Serve with cornbread or biscuits if desired.

Printable Recipe Card

About Mexican-Style Pot Roast

Course/Dish: Beef, Pork, Roasts
Regional Style: Mexican




Show 6 Comments & Reviews

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