Mexican-Style Pot Roast
This savory pot roast is mouth-watering on it’s own, but it also makes a great filling for tacos or burritos. Chiles in adobo are sold in cans in the Mexican aisle of most supermarkets. You will need to use the chiles and the liquid from the can for this recipe.
Serves: 6Hands-on: 20 minutesTotal: 2 hours 20 minutesDifficulty: Easy
- 3 Tbsp. olive oil
- 1 pot roast (3 lb.)
- ½ cup flour
- 1 large yellow onion, peeled and chopped
- 1 garlic clove, minced
- 6 medium red tomatoes, chopped
- 4 chiles en adobo, chopped
- 1 Tbsp adobo liquid
- 1 tsp. dried oregano
- 1 tsp. salt
- Preheat oven to 350°F.
- Heat the olive oil in a large skillet over medium heat. Dredge the beef in the flour by pounding the flour into the meat until no more flour will stick. Place the beef in the skillet. Cook, turning until the meat is brown on all sides.
- Place the pot roast in a roasting pan. Sprinkle with oregano and salt, and cover with the remaining ingredients.
- Cook in the oven, covered, for 2 hours, or until meat registers at least 145 degrees, higher for more well-done meat.