Mexican-Style Pot Roast Recipe

Name: Mexican-Style Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbsp. oil; 1 (3 lb.) beef chuck arm roast (1 1/2-inches thick); 2 medium diced onions; 1 (16 oz.) can tomato puree; 1 Tbsp. sugar; 1 tsp. oregano leaves (dry); 2 (10 oz.) pkg. frozen corn; 3 medium garlic cloves, cut in 1/2; 4 medium red hot peppers or hot green peppers, diced; jalapeno or Serrano; 1/4 c. red wine vinegar; 2 tsp. salt; 4 medium green bell peppers, cut in quarters

Servings: persons

1 Tbsp. oil
1 (3 lb.) beef chuck arm roast (1 1/2-inches thick)
2 medium diced onions
1 (16 oz.) can tomato puree
1 Tbsp. sugar
1 tsp. oregano leaves (dry)
2 (10 oz.) pkg. frozen corn
3 medium garlic cloves, cut in 1/2
4 medium red hot peppers or hot green peppers, diced
jalapeno or Serrano
1/4 c. red wine vinegar
2 tsp. salt
4 medium green bell peppers, cut in quarters

1
In 8-quart Dutch oven over medium-high heat in oil, cook the halved garlic cloves until lightly browned; discard garlic cloves. Add beef chuck arm roast and cook in these drippings until browned on all sides.
2
Remove the meat to plate and set aside.
3
In same Dutch oven pan in drippings over medium heat, cook hot peppers and onions until tender, stirring frequently.
4
Return meat to pan; add tomato puree, vinegar, sugar, salt and oregano; over high heat, heat until boiling.
5
Reduce heat to low; cover and simmer 1 hour.
6
Add the quartered green peppers; cover and simmer 1 hour longer or until meat is fork-tender and skim off the fat from juices remaining in pan.
7
Add the corn to the meat mixture over high heat to boiling.
8
Reduce heat to low; cover and simmer 5 minutes or until kernels of corn are tender.

319

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 13 ingredients. The key ingredients include: 1 Tbsp. oil, 1 (3 lb.) beef chuck arm roast (1 1/2-inches thick), 2 medium diced onions, 1 (16 oz.) can tomato puree, and more.

Yes, Mexican-Style 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-Style Pot Roast

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