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    You are in: Home / Recipes / Picante Pot Roast Recipe
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    Picante Pot Roast

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 30 mins

    30 mins

    4 hrs

    Khandi Howard's Note:

    This is my family's favorite roast recipe. It is savory and spicy and I make it with extra carrots and serve with homemade mashed potatoes and gravy. This is great to prepare on a Saturday evening to the point of baking. Get up Sunday morning, stick it in the oven before church and come home to a wonderful meal. (If you fix the potatoes the night before -- all you'll need to do is microwave until hot.)

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    Ingredients:

    Servings:

    Units: US | Metric

    • 3 lbs boneless shoulder chuck roast
    • 3 -4 cloves garlic, slivered (I use the jarred garlic pieces – about 1t)
    • 1 -2 pickled jalapeno pepper, slivered
    • blend of dry southwest seasoning (I use Emeril’s Southwestern blend or the Bayou Blast either one)
    • 2 tablespoons bacon drippings or 2 tablespoons oil
    • 1/4 cup all-purpose flour
    • 2 (10 ounce) cans ro-tel tomatoes and green chilies
    • 1/2-1 cup unsalted beef stock (I use Campbell’s even though it has salt and just cut the salt on the roast)
    • 6 carrots, cut in halves (I use a bag of baby carrots)
    • 1 -2 onion, sliced in rings

    Directions:

    1. 1
      Insert the garlic and jalapeno slivers into openings in the meat’s surface.
    2. 2
      Rub the meat well with the dry rub or other seasoning blend, and let it sit about 30 minutes to come close to room temperature.
    3. 3
      Preheat the oven to 300 degrees.
    4. 4
      Heat the bacon drippings (for more flavor) or oil in a heavy lidded skillet or Dutch oven.
    5. 5
      Dredge the meat in the flour, and brown it in the drippings or oil.
    6. 6
      Turn off the heat.
    7. 7
      Pour in the tomatoes and ½ cup of stock, and add the carrots and onions to the pan.
    8. 8
      Cover the pan tightly, and bake the roast for 4 hours.
    9. 9
      Check the meat after 3 hours, and add more stock if it is getting dry.
    10. 10
      If it seems a little soupy, uncover it for the last 30 minutes of baking.
    11. 11
      The meat should be falling apart tender when done.
    12. 12
      Serve the meat and vegetables hot.

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    Nutritional Facts for Picante Pot Roast

    Serving Size: 1 (326 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 687.6
     
    Calories from Fat 441
    64%
    Total Fat 49.0 g
    75%
    Saturated Fat 19.7 g
    98%
    Cholesterol 160.5 mg
    53%
    Sodium 736.8 mg
    30%
    Total Carbohydrate 15.9 g
    5%
    Dietary Fiber 2.2 g
    8%
    Sugars 3.7 g
    15%
    Protein 43.8 g
    87%

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