Mexican Pot Roast Recipe

Name: Mexican Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 to 5 lb. pot roast (shoulder roast is good); 1 Tbsp. oil; 1 clove garlic, minced; 1 medium onion, chopped; 1 (16 oz.) can tomatoes, coarsely chopped; 2 or 3 fresh or canned jalapenos or 8 oz. canned chopped green chilies; 1/2 tsp. oregano; 1 tsp. salt; 1/2 tsp. pepper; 1/4 tsp. crushed red pepper (dry); 2 (15 oz.) cans Ranch Style beans with chili powder; 1/2 c. sliced or chopped ripe olives (optional)

Servings: persons

4 to 5 lb. pot roast (shoulder roast is good)
1 Tbsp. oil
1 clove garlic, minced
1 medium onion, chopped
1 (16 oz.) can tomatoes, coarsely chopped
2 or 3 fresh or canned jalapenos or 8 oz. canned chopped green chilies
1/2 tsp. oregano
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. crushed red pepper (dry)
2 (15 oz.) cans Ranch Style beans with chili powder
1/2 c. sliced or chopped ripe olives (optional)

1
Sprinkle the
2
pot roast with salt and pepper.
3
In a Dutch oven, heat oil and brown roast on both sides.
4
Remove meat and add onion and garlic to drippings and cook over medium heat until onion is tender, not brown.
5
Add tomatoes, peppers, oregano and salt.
6
Heat to boiling and reduce heat to simmer.
7
Return meat to pot and add olives.
8
Cover tightly and bake at 350u00b0 for 2 1/2 hours or until meat is tender.
9
Add beans last 30 minutes to one hour of cooking time.
10
If roast is very fat, cool some and remove fat and bone before adding beans.
11
Serve with rice and a salad. Serves 6 to 8.

112

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 to 5 lb. pot roast (shoulder roast is good), 1 Tbsp. oil, 1 clove garlic, minced, 1 medium onion, chopped, and more.

Yes, Mexican Pot Roast falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Pot Roast

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