mexican-style pot roast
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.
prep time
cook time
method
---
yield
10-12 serving(s)
Ingredients
- 1 - 3- to 3 1/2 pound beef chuck pot roast or pork shoulder roast
- 2 tablespoons cooking oil or shortening
- 1 can 7 1/2-ounce can tomatoes, cut up
- 1 can 4-ounce can green chilies, drained, seeded, and chopped
- 1/4 cup water
- 1/2 - envelope (2 tablespoons) taco seasoning mix
- 2 teaspoons instant beef bouillon granules
- 1 teaspoon sugar
- 1/4 cup water
- 2 tablespoons all purpose flour
- - corn bread or biscuits (optional)
How To Make mexican-style pot roast
-
Step 1Trim 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.
-
Step 2Remove 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.
-
Step 3Slice meat; pass gravy. Serve with cornbread or biscuits if desired.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes