Tex-Mex Beef Pot Roast With Corn-Chipotle-Cilantro

Name: Tex-Mex Beef Pot Roast With Corn-Chipotle-Cilantro Mashed Potato
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ROAST; 3 lbs beef boneless sirlion roast, cut into 2 - 3 inch pieces; 1 1/2 teaspoons salt, divided; 1/2 teaspoon black pepper; 3 tablespoons vegetable oil; 3/4 cup all-purpose flour; 2 teaspoons chili powder; 2 teaspoons oregano leaves; 2 teaspoons cumin; 1/2 teaspoon chipotle chili pepper; 1 cup water; 2 garlic cloves, minced; 2 jalapeno peppers, minced; 2 cups beef broth; ROASTED CORN-CHIPOTLE-CILANTRO MASHED POTATOES; 1 garlic, bulb; 2 tablespoons olive oil; 3 ears fresh corn; 2 lbs red potatoes, cut into 1 1/2 - 2 inch cubes; 3/4 cup sour cream; 1/2 cup butter; 1/2 cup milk or 1/2 cup half-and-half; 1 1/2 teaspoons salt; 1 chipotle chile in adobo, finely chopped; 1 teaspoon adobo sauce, from can; 1 teaspoon pepper; 1/2 cup chopped cilantro

Servings: persons

ROAST
3 lbs beef boneless sirlion roast, cut into 2 - 3 inch pieces
1 1/2 teaspoons salt, divided
1/2 teaspoon black pepper
3 tablespoons vegetable oil
3/4 cup all-purpose flour
2 teaspoons chili powder
2 teaspoons oregano leaves
2 teaspoons cumin
1/2 teaspoon chipotle chili pepper
1 cup water
2 garlic cloves, minced
2 jalapeno peppers, minced
2 cups beef broth
ROASTED CORN-CHIPOTLE-CILANTRO MASHED POTATOES
1 garlic, bulb
2 tablespoons olive oil
3 ears fresh corn
2 lbs red potatoes, cut into 1 1/2 - 2 inch cubes
3/4 cup sour cream
1/2 cup butter
1/2 cup milk or 1/2 cup half-and-half
1 1/2 teaspoons salt
1 chipotle chile in adobo, finely chopped
1 teaspoon adobo sauce, from can
1 teaspoon pepper
1/2 cup chopped cilantro

1
ROAST:
2
Sprinkle roast evenly with 1/2 teaspoon salt, 1/2 teaspoon blackpepper. Brown roast on all sides in hot oil in Dutch oven over high heat.
3
Stir together flour, next 4 ingredients and remaining 1 teaspoon salt in a large bowl. Whisk in 1 cup warm water until smooth. Add minced garlic and chopped jalapeno.
4
Add 2 cups beef broth to Dutch oven. Stir in flour mixture. Bring to a boil over high heat; cover tightly, reduce heat to low and simmer 2 to 2 1/2 hours or until meat is tender, stirring every 20 minutes to prevent sticking.
5
CORN-GARLIC-CHIPOTLE-CILANTRO MASHED POTATOES:
6
Preheat oven 400 degrees.
7
Cut off pointed end of garlic; place garlic on a piece of aluminum foil and drizzle with 1 tablespoon olive oil. Fold foil to seal. Brush corn with 1 tablespoon oil and place on a baking sheet.
8
Bake garlic for 1 hour. After 15 minutes, place corn in oven and bake with garlic, 45 more minutes or until corn is golden brown. Squeeze pulp from garlic from garlic cloves and set aside. Let corn cool completely.
9
Hold upright on a cutting board and carefully cut downward, cutting kernels from cob. Repeat with each corn cob. Discard cob; set corn aside.
10
Cook potatoes in boiling water to cover in a large saucepan until fork-tender, about 15-20 minutes. Drain and return to pan.
11
Whisk together reserved roasted garlic pulp, 3/4 cup sour cream, 1/2 cup butter and next 5 ingredients in a medium saucepan over medium heat until butter melts and mixture is thoroughly heated.
12
Mash potatoes slightly, add warm garlic mixture to pan and continue to mash just until blended. Mixture should be coarsely mashed. Stir in chopped cilantro and reserved corn.
13
Serve by arranging potatoes on plate and topping with roast and gravy.

1798

kcal

Calories

111

Fat

106

Carbs

107

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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

You need 27 ingredients. The key ingredients include: ROAST, 3 lbs beef boneless sirlion roast, cut into 2 - 3 inch pieces, 1 1/2 teaspoons salt, divided, 1/2 teaspoon black pepper, and more.

Yes, Tex-Mex Beef Pot Roast With Corn-Chipotle-Cilantro Mashed Potato 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.

That's it — enjoy your meal!

Tex-Mex Beef Pot Roast With Corn-Chipotle-Cilantro Mashed Potato

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions