Mexican Pot Roast Recipe

Name: Mexican Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 to 3 pounds beef chuck; Beer Marinade, recipe follows; 3 tablespoons pork lard or vegetable oil; 2 medium onions, cut into thick slices; 4 garlic cloves, finely mashed; 3 medium tomatoes, peeled, seeded, and chopped; 1 teaspoon sea salt; 1 teaspoon freshly ground black pepper; 2 bay leaves; 3 cups dark beer; 3 cups water; 4 large carrots, peeled and cut into chunks; 4 medium potatoes, peeled and cut into chunks; 1/2 cup olive oil; 1 cup dark beer; 1/4 cup lemon juice; 4 cloves garlic, smashed; 1 1/2 teaspoons sea salt; 1 teaspoon freshly ground black pepper; 2 bay leaves; 1 teaspoon dry mustard; 1 teaspoon basil; 1 teaspoon oregano; 1 teaspoon thyme

Servings: persons

2 1/2 to 3 pounds beef chuck
Beer Marinade, recipe follows
3 tablespoons pork lard or vegetable oil
2 medium onions, cut into thick slices
4 garlic cloves, finely mashed
3 medium tomatoes, peeled, seeded, and chopped
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
2 bay leaves
3 cups dark beer
3 cups water
4 large carrots, peeled and cut into chunks
4 medium potatoes, peeled and cut into chunks
1/2 cup olive oil
1 cup dark beer
1/4 cup lemon juice
4 cloves garlic, smashed
1 1/2 teaspoons sea salt
1 teaspoon freshly ground black pepper
2 bay leaves
1 teaspoon dry mustard
1 teaspoon basil
1 teaspoon oregano
1 teaspoon thyme

1
Trim the beef chuck and place in a container just large enough to hold it.
2
Pour the Beer Marinade over and refrigerate several hours or overnight.
3
Preheat the oven to 350 degrees.
4
Lift the meat from the marinade and pat dry.
5
Reserve the marinade.
6
Over a medium high heat, in a heavy Dutch oven, heat the lard.
7
Brown the steak on both sides.
8
Add the onions and cook for 3 minutes.
9
Add the garlic, cook for 2 minutes and then add tomatoes, salt, pepper, bay leaves, beer, water, and the reserved marinade.
10
Cover and bake about 45 minutes.
11
Add the carrots and potatoes.
12
Cover and cook an additional 45 minutes or until the meat is very tender.
13
To prepare the marinade, whisk together the oil, beer, and lemon juice.
14
Add the garlic, salt, pepper, bay leaves, mustard, basil, oregano, and thyme.
15
Mix well.

815

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 24 ingredients. The key ingredients include: 2 1/2 to 3 pounds beef chuck, Beer Marinade, recipe follows, 3 tablespoons pork lard or vegetable oil, 2 medium onions, cut into thick slices, 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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