Pot Roast Carne Asada Style

READY IN: 3hrs 30mins
SERVES: 10-12




  • Sprinkle beef evenly with half the salt and pepper.
  • Heat the oil in a 5- to 6-quart Dutch oven over medium-high heat, add in the beef, and brown on all sides.
  • Remove the meat from the pan, add in the onion, jalapeno, and cumin; cook/stir until the onion and pepper are softened, about 3 minutes.
  • Return the meat to the pan and add the salsa and broth; bring to a boil, scraping up any browned bits stuck to the bottom of the pan.
  • Cover, reduce the heat to med-low, and simmer, stirring occasionally, until the meat falls apart, 2 1/2 to 3 hours.
  • Remove the meat from the pan and cover loosely with foil.
  • Taste the sauce for salt and pepper and add more if necessary.
  • Shred the beef, removing any fat, and serve with the sauce on the side.
  • **Do-ahead--at this point, you can combine the beef and sauce, cover, and refrigerate for up to 2 days; it actually tastes better when cooked in advance.
  • You can also freeze it in its sauce for up to 1 month.