Santa Fe Pot Roast Recipe

Name: Santa Fe Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lb. lean boneless beef chuck or rump roast; 1 1/2 tsp. chili powder; 1 tsp. ground cumin; 1/2 tsp. garlic powder; 1/4 tsp. black pepper; 1/2 tsp. dried oregano; 1 Tbsp. shortening; 2 (14 oz.) cans Mexican style stewed tomatoes; 1 (4 oz.) can chopped green chilies; 1 (2.25 oz.) can sliced black olives, drained; cilantro sprigs

Servings: persons

3 lb. lean boneless beef chuck or rump roast
1 1/2 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. garlic powder
1/4 tsp. black pepper
1/2 tsp. dried oregano
1 Tbsp. shortening
2 (14 oz.) cans Mexican style stewed tomatoes
1 (4 oz.) can chopped green chilies
1 (2.25 oz.) can sliced black olives, drained
cilantro sprigs

1
Combine chili powder, cumin, garlic powder, pepper and oregano.
2
Make small slits in roast; in each slit insert some of the spice mixture.
3
Add shortening to a Dutch oven; place over medium high heat.
4
Add roast and brown on all sides.
5
Add stewed tomatoes, chilies and olives.
6
Cover and roast in preheated 350u00b0 oven for 2 hours or until tender.
7
Remove roast to serving platter.
8
Slice.
9
Drain off liquid and serve in a separate container.
10
Garnish roast with cilantro.

867

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 11 ingredients. The key ingredients include: 3 lb. lean boneless beef chuck or rump roast, 1 1/2 tsp. chili powder, 1 tsp. ground cumin, 1/2 tsp. garlic powder, and more.

Yes, Santa Fe 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.

Santa Fe Pot Roast

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