Mexican Pot Roast
Tender, delicious shredded pot roast with robust Mexican-inspired seasonings, fajita vegetables, and a spicy jus!
Servings: 12 servings
Calories: 502kcal
Ingredients
- 4 lb pot roast
- 2 tablespoons olive oil
- 2 bell peppers any color, sliced
- 1 white onion sliced into strips
- 6-8 cloves garlic
- 2-4 bay leaves if fresh 1 if dried
- 2-3 jalapeños sliced
- 12 oz can diced tomatoes
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 2 teaspoons ancho chile powder
- 16 oz beef stock
- salt and pepper to taste
Instructions
- Preheat oven to 325 degrees F.
- Season pot roast well with salt and pepper and heat olive oil in dutch oven until light and shimmery, about 30 seconds.
- Sear pot roast on all sides until browned, about 4 minutes per side.
- Add ingredients. Remove dutch oven from heat, and add peppers, onions, garlic, herbs, seasonings, and stock to pot over pot roast.
- Cover with lid and braise in oven at 325 F 4-5 hours, until fork tender.
- When pot roast is able to shred with light pressure from a fork, remove from oven and remove roast. Let sit on a cutting board or plate until cool enough to shred.
- Remove bay leaves and discard. When pot roast is cool, shred using forks, a stand mixer with paddle attachment, or your hands.
- Pot roast is great over salad, potatoes, or rice with fajita vegetables from the pot and a bit of the stock as a gravy - or add to tacos, burritos, sandwiches, and more!
Nutrition
Serving: 1g | Calories: 502kcal | Carbohydrates: 5g | Protein: 47g | Fat: 32g | Saturated Fat: 12g | Polyunsaturated Fat: 16g | Cholesterol: 181mg | Sodium: 233mg | Fiber: 1g | Sugar: 2g