New Mexico Pot Roast

READY IN: 3hrs 20mins
Recipe by Johnney

While on many of my travels I stopped in a small mountain town named Ruidoso, New Mexico and met some friends there that made this recipe for me one night, I loved it during that cold mountain winter.

Top Review by Bonnie G #2

I came across this recipe while looking for something a little differant to do with a roast and so glad I did. It went together so easy, only had a few items that I had on hand and not a lot of work. I used canned green chiles and and a good quality Washington Cabernet for the wine and followed the recipe exactly cooking in my dutch oven. Served over buttered noodles and a rustic loaf of bread. The slight bite of the chili powder with the richness of the wine blended together to make an awesome dinner for me and DH. The picture with the gravy is a little blurry but wanted to show the richness of the color, my only complaint is I should have made more of the gravy to go with left overs. We'll remember that for next time and you can bet it'll be in our rotation from now on.

Ingredients Nutrition

Directions

  1. Rinse meat and pat dry with paper towel.
  2. Mix Flour, Paprika, Pepper, Garlic Salt, and Red Chile Powder in a Plasitc or Paper Bag.
  3. Shake Meat in the bag and coat well.
  4. Melt Butter in a Dutch Oven or oven-proof dish.
  5. Remove the meat from the bag.
  6. (Duh! Sorry Ya' never know!).
  7. Sear Roast on all sides over high heat.
  8. Remove from heat.
  9. Add water, wine, green chile, garlic, bay leaves, and red chile powder.
  10. Cover and bake in 350-degree oven for 2 1/2 to 3 hours or until tests very tender.
  11. Remove bay leaves before serving.

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