Mexican Pot Roast

Name: Mexican Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lg onion; 2 cloves garlic; 3 lb chuck roast; 1/2 tsp salt; 1green pepper chopped; 1 can fire roasted diced tomatoes; 1 tsp ancho chile powder; 1 tsp cumin; 1 tsp dried oregano; Corn Tortilla

Eats Now Editorial Team · 46 kcal · Meat & Poultry

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Mexican Pot Roast – a delicious recipe with onion, garlic, chuck roast, salt, pepper, tomatoes. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

1 lg onion
2 cloves garlic
3 lb chuck roast
1/2 tsp salt
1green pepper chopped
1 can fire roasted diced tomatoes
1 tsp ancho chile powder
1 tsp cumin
1 tsp dried oregano
Corn Tortilla

1
Put in crockpot for 6 to 8 hours
2
Remove beef strain liquid into sauce pan bring to simmer. Combine 3 tblspoon corn starch with 3 tablespoon water. Blend into sauce.
3
Shred beef
4
Stir on 10 oz package frozen corn
5
2 tablespoon chopped cilantro To sauce. Return shredded beef and sauce to pot.
6
Serve on corn tortilla

kcal

Calories

Carbs

Protein

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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Frequently Asked Questions

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

You need 10 ingredients. The key ingredients include: 1 lg onion, 2 cloves garlic, 3 lb chuck roast, 1/2 tsp salt, 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.

Quick Info

Servings
4 servings
Calories
46 kcal
Category
Meat & Poultry

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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