Pot Roast With Vegetables

Mexican.Chef's picture

May. 05, 2010


Lard/Vegetable oil 30 Milliliter (2 Tablespoons)
Beef top round roast 3 Pound , tied (1 Roast, 1350 Gram)
White onions 2 Large , cut into 3/8 inch thick slices
Garlic clove 3 Large , minced
Beef stock/Beef broth 750 Milliliter (3 Cups)
Dried pequin chiles/1 dried seeded de arbol chili 4
Dried thyme 1/2 Teaspoon
Dried oregano 1/2 Teaspoon
Tomatillos/2 cans of 13 ounces / 370 gram each tomatillos, drained 2 Pound , husked (Fresh, 900 Gram)
Poblano chilies 2 Large , roasted, peeled, seeded, deveined cut into 1/2 inch wide strips (Fresh)
Chayote 2
New potatoes 12 Small , unpared (Red Skinned)
Minced fresh coriander 60 Milliliter (1/4 Cup)


1. Heat lard in 5-quart (5-L) Dutch oven over medium heat until hot. Add beef; cook, turning occasionally, until brown on all sides, 10 to 15 minutes. Remove to plate.

2. Add onions and garlic to pan; saute over medium heat until soft, 6 to 8 minutes. Add stock, pequin chilies, thyme and oregano; heat over medium-high heat to boiling. Add tomatillos to pan. If using fresh tomatillos, cook over medium heat until fork-tender, about 10 minutes.

3. Add beef to pan, pushing it down so it is surrounded by liquid. Place 3/4 of poblano chili strips on top of beef. Heat over medium-low heat to simmering; simmer, partially covered, 2 1/2 hours.

4. Pare and seed chayote; cut into 1 x 1 1/2 inch (2.5x4-cm) pieces. Add chayote and potatoes to beef; simmer, covered, over medium-low heat until potatoes and beef are fork-tender, 30 to 40 minutes longer.

5. Remove beef, potatoes and chayote to warm serving platter; keep warm, covered. Process 1/2 the cooking sauce in blender at a time until smooth.

6. Return sauce to pan; cook over medium heat, stirring occasionally, until reduced to 4 cups (1 L), 20 to 25 minutes. Stir in coriander.

7. Garnish beef with remaining poblano chili strips.

Recipe Summary