Mexican-Style Pot Roast
Mexican-Style Pot Roast, a Texas Favorites beef recipe, ready in 210 minutes, serves 10 Servings.
Cook Time: 3 hrs 30 mins
Servings: 10
Ingredients: 13
Ingredients
Optional Ingredients
Preparation
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Step 1
Preheat oven to 325°F. Heat oil in Dutch oven over MEDIUM-HIGH heat, until hot.
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Step 2
Combine flour, salt and pepper in zip-top plastic bag. Add roast and turn to coat evenly. Place roast in hot pan. Brown on all sides.
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Step 3
Add beer, tomatoes, corn, black beans, pico de gallo and picante sauce. Cover tightly with lid and place in preheated oven. Cook 3 -3 ½ hours, or until fork tender.
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Step 4
Remove from oven, allow to cool 10-15 minutes. Shred beef with fork, removing any remaining fat. Stir to incorporate all ingredients in Dutch oven.
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Step 5
Serve on flour tortillas topped with grated cheese.
Nutrition Information
Nutrition information per serving: 400 Calories; 180 Calories from fat; 20.3 g Total Fat (7.1 g Saturated Fat; 8.1 g Monounsaturated Fat); 110 mg Cholesterol; 674.8 mg Sodium; 20.1 g Total Carbohydrate; 4.7 g Dietary Fiber; 30.1 g Protein; 3.4 mg Iron; 430 mg Potassium; .1 mg Thiamin; 0.2 mg Riboflavin; 7.8 mg Niacin (NE); 0.3 mg Vitamin B6; 2.0 mcg Vitamin B12; 6.5 mg Zinc; 26.7 mcg Selenium; 112.9 mg Choline.
Nutrition Tip
This recipe is an excellent source of Protein, Niacin, Vitamin B12, Zinc, Selenium, and Choline. It is a good source of Iron, Riboflavin, and Vitamin B6.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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7 comments on "Mexican-Style Pot Roast"
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Love this pot roast! It's easy to make & a crowd-pleaser!
So many yes'es! I've made this recipe many times. I've made it with broth instead of beer, and even red wine, whatever I have on hand, and it still turns out so good. I also like using the leftovers for nachos or quesadillas.
This is definitely an all-time favorite pot roast recipe. It has a good amount of veggies and is so good as a taco or alone. Not to mention, it is super easy to make!
This was a HIT! Now in the regular rotation. Also… SO EASY.
Always a family favorite!