Picante Pot Roast Recipe

Name: Picante Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs boneless shoulder chuck roast; 3 -4 cloves garlic, slivered (I use the jarred garlic pieces about 1t); 1 -2 pickled jalapeno pepper, slivered; blend of dry southwest seasoning (I use Emerils Southwestern blend or the Bayou Blast either one); 2 tablespoons bacon drippings or 2 tablespoons oil; ¼ cup all-purpose flour; 2 (10 ounce) cansro-tel tomatoes and green chilies; 12-1 cup unsalted beef stock (I use Campbells even though it has salt and just cut the salt on the roast); 6 carrots, cut in halves (I use a bag of baby carrots); 1 -2 onion, sliced in rings

Servings: persons

3 lbs boneless shoulder chuck roast
3 -4 cloves garlic, slivered (I use the jarred garlic pieces about 1t)
1 -2 pickled jalapeno pepper, slivered
blend of dry southwest seasoning (I use Emerils Southwestern blend or the Bayou Blast either one)
2 tablespoons bacon drippings or 2 tablespoons oil
¼ cup all-purpose flour
2 (10 ounce) cansro-tel tomatoes and green chilies
12-1 cup unsalted beef stock (I use Campbells even though it has salt and just cut the salt on the roast)
6 carrots, cut in halves (I use a bag of baby carrots)
1 -2 onion, sliced in rings

1
Insert the garlic and jalapeno slivers into openings in the meat's surface.
2
Rub the meat well with the dry rub or other seasoning blend, and let it sit about 30 minutes to come close to room temperature.
3
Preheat the oven to 300 degrees.
4
Heat the bacon drippings (for more flavor) or oil in a heavy lidded skillet or Dutch oven.
5
Dredge the meat in the flour, and brown it in the drippings or oil.
6
Turn off the heat.
7
Pour in the tomatoes and 1/2 cup of stock, and add the carrots and onions to the pan.
8
Cover the pan tightly, and bake the roast for 4 hours.
9
Check the meat after 3 hours, and add more stock if it is getting dry.
10
If it seems a little soupy, uncover it for the last 30 minutes of baking.
11
The meat should be falling apart tender when done.
12
Serve the meat and vegetables hot.

286

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 10 ingredients. The key ingredients include: 3 lbs boneless shoulder chuck roast, 3 -4 cloves garlic, slivered (I use the jarred garlic pieces about 1t), 1 -2 pickled jalapeno pepper, slivered, blend of dry southwest seasoning (I use Emerils Southwestern blend or the Bayou Blast either one), and more.

Yes, Picante 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.

Picante Pot Roast

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