Southwestern Pot Roast
I love making pot roast in the fall. Roasting meat in the oven at a low temperature for a long time makes the house smell fantastic! I decided to make a Southwestern flavored pot roast and we all loved it. The flavor was fantastic and the meat was extremely tender and delicious. I served this pot roast with Roasted Garlic Mashed Potatoes and simply sautéed green beans. My whole family loved this meal and my husband enjoyed the leftovers for lunch the following day.Southwestern Pot Roast: Recipe and photos by For the Love of Cooking.net
- 2-3 lb lean chuck roast
- 1 tsp olive oil
- Chili powder, to taste
- Paprika, to taste
- Cumin, to taste
- Oregano, to taste
- Coriander, to taste
- Garlic powder, to taste
- Onion powder, to taste
- Sea salt and freshly cracked pepper, to taste
- 2 4 oz cans of diced green chiles
- 1 15 oz can of diced tomatoes
- 1 1/2 cup beef broth
- 4-5 cloves of garlic
- 1 handful of cilantro
Preheat oven to 300 degrees.
Heat olive oil in a Dutch oven over medium high heat. Sprinkle all of the seasonings over both sides of the meat, to taste. Place in hot skillet and sear all sides of the beef. Add the green chiles, diced tomatoes, beef broth, garlic cloves, and cilantro to the Dutch oven. Cover with a lid and place in the oven. Cook in the oven for 3-4 hours or until the meat is tender and falling apart.
Note: Make sure to check the meat periodically to make sure there is enough liquid in the Dutch oven. Add more beef broth if needed.
Remove the meat from the Dutch oven and place on a cutting board to rest. Strain the liquid into a bowl then place back in the pan to cook over medium heat for a few minutes to reduce. Pour the liquid onto the sliced beef and serve immediately. Enjoy.
Click here for a printable version of this recipe – For the Love of Cooking.net