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Mexican Pot Roast

keithsnow's picture
This recipe is a sure hit. The simple preparation takes time but it's a one-pot-meal of tender beef and spices, such as cumin, and strong flavors, including chipotle peppers and cloves.
Ingredients
  Organic black beans 1 Cup (16 tbs)
  Organic tomato paste 1 Tablespoon
  Fresh cilantro 1 Tablespoon
  All purpose flour 1 Cup (16 tbs)
  Beef chuck 1 Pound
  Kosher salt To Taste
  Black pepper To Taste
  Onion 1 Large
  Carrots 1
  Cumin seeds 1 Teaspoon
  Chipotle pepper 2
  Lard 1 Tablespoon
Directions

First season the chuck meat with some kosher salt and fresh black pepper. Push the seasoning on the meat with the back of a fork.

Now pick up the meat and lay it on a container containing all purpose flour.

Season the other side of the meat with some kosher salt and fresh black pepper and push down the seasoning.

Pick up the meat and turn it on the other side on the flour. Shake the flour a little bit before placing the meat on it.

Cut onion into medium size pieces.

Cut carrots in two pieces.

Heat one heaping tbsp of lord in a Dutch oven and lay the meat inside the oven.

Flip the meat after sometime. Let the meat sear on other side and ten take it out of the oven.

Add little more lord to the Dutch oven.

Drop the cumin seeds and let them sputter and pop up. Add the Chipotle pepper and put in the onion, mix.

Add 2 tbsp of organic tomato paste and stir al ingredients.

Season the mix with black pepper and half a teaspoon salt, stir.

Add some beef stock to the mixture for deglazing.

Add the chuck meat back into the oven. Add the carrots and black beans and finally the beef stock.

Add beef stock to cover the 80% of the ingredients.

Cook for 3 hours on low heat.

Scoop out chunks of meat, beans and carrots. Grab some gravy and pour over the meat.

Sprinkle some chopped fresh cilantro before serving.

This dish can be served with buttered rice.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Main Dish
Feel: 
Meaty
Method: 
Roasted
Ingredient: 
Meat
Preparation Time: 
20 Minutes
Cook Time: 
180 Minutes
Ready In: 
200 Minutes
Servings: 
4
Subtitle: 
Filipino Grilled Squid
Next time you have visitors calling on you, serve this succulent, juicy pot roast that makes for a classic addition to any supper table. With Chef Keith Snow’s fail proof recipe, you can be assured to hit the mark with this one-pot delight.

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