Mexican Pot Roast

READY IN: 3hrs 15mins
Recipe by Sweet PQ

This recipe comes from my local newspaper. It goes good with Chipotle Mashed Potatoes .

Top Review by PleasantNancy

What a delicious meal and perfect with your Recipe #414235. I used a 4 lb. chuck roast (the largest one I could find) and added 1 tablespoon of sugar and some baby carrots to the dutch oven before baking. Very nice flavors in this spicy version of pot roast! The meat was moist and tender after the 3 hour cooking time. My DH volunteered a mid-meal 5 star rating. Thanks for posting, PQ.

Ingredients Nutrition


  1. Preheat oven to 325*. In a large Dutch oven, heat the oil over medium-high heat. Brown the meat on all sides and remove.
  2. Add the onion to the pot and cook until light golden in colour.
  3. Add the garlic, green pepper, jalapeno, chili powder and cumin seed. Stir constantly and cook for one minute.
  4. Add the oregano, beef broth, beer, worcestershire sauce and tomato paste. Stir until combined.
  5. Return the beef back to the pan. Cover and bake @ 325* for three hours, turning the beef three times.
  6. When the beef is very tender, remove to a plate and tent with foil.
  7. Reduce the liquid on top of the stove by 1/3. Season with more chili powder, (to your taste) if desired.
  8. Stir in cilantro and lime juice.
  9. Carve the beef, placing on a shallow platter. Pour sauce over and serve.

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