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    You are in: Home / Recipes / New Mexico Pot Roast Recipe
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    New Mexico Pot Roast

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on January 06, 2011

      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.

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    • on January 10, 2007

      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!

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    • on September 17, 2004

      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.

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    • on April 08, 2004

      Wow, this is a great pot roast recipe. I followed your directions exactly, using my frozen Hatch chiles and my Embudo Hot red chile powder. The red wine added an extra dimension. This is easy to put together, and the taste is phenomenal! Thanks for sharing this wonderful recipe.

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    Nutritional Facts for New Mexico Pot Roast

    Serving Size: 1 (339 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1018.7
     
    Calories from Fat 629
    61%
    Total Fat 69.9 g
    107%
    Saturated Fat 28.8 g
    144%
    Cholesterol 242.3 mg
    80%
    Sodium 240.5 mg
    10%
    Total Carbohydrate 17.6 g
    5%
    Dietary Fiber 1.5 g
    6%
    Sugars 2.0 g
    8%
    Protein 65.1 g
    130%

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