Prep 20 mins
Cook 3 hrs
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.
- 3 -3 1⁄2 lbs boneless chuck roast
FOR THE BAG
- 1⁄2 cup all-purpose flour
- 1 teaspoon paprika
- 1⁄2 teaspoon fresh groung black pepper
- 1 teaspoon garlic salt
- 1 teaspoon red chili powder
FOR THE POT
- 1 tablespoon butter
- 1 cup water
- 1 cup dry red wine
- 4 ounces chopped green chili peppers (Fresh or Canned)
- 1 clove garlic, peeled,cut in half
- 2 bay leaves, cut in half
- 1 teaspoon red chili powder
- Rinse meat and pat dry with paper towel.
- Mix Flour, Paprika, Pepper, Garlic Salt, and Red Chile Powder in a Plasitc or Paper Bag.
- Shake Meat in the bag and coat well.
- Melt Butter in a Dutch Oven or oven-proof dish.
- Remove the meat from the bag.
- (Duh! Sorry Ya' never know!).
- Sear Roast on all sides over high heat.
- Remove from heat.
- Add water, wine, green chile, garlic, bay leaves, and red chile powder.
- Cover and bake in 350-degree oven for 2 1/2 to 3 hours or until tests very tender.
- Remove bay leaves before serving.
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.
Quite a different twist on the usual ho-hum pot roast. I let the roast sit overnight in the fridge with the first dose of seasonings then floured it before browning off. My closely guarded stash of roasted & frozen Hatch peppers from the 2006 season, a mix of New Mexico chili powder & ancho chili powder and some full bodied red wine completed the flavors. My 3 lb. roast was fall apart tender in 2 hours. The pan sauce got tighter than I like during baking so I loosened it with 1/2 cup of beef stock. We had leftovers last night & the flavors were intensified - a good thing! Thanks for posting this SUPER recipe!
A deliciously different pot roast for those enjoying flavorful combinations of seasonings. The wonderful aroma while roasting filled the whole house. I was short on the red wine and only had a small pepper, so compensated with a sprinkling of red pepper flakes. We loved the rich tasting sauce. This recipe turned a simple pot roast into a special meal. Having used a large roast I will be reheating this to serve over freshly baked buns to enjoy again.