mexican-style pot roast
(2 ratings)
Chili peppers and taco seasoning add a little spice and excitement to the economical pot roast. When the boys were little I used to make pot roast most weeks and this is one varation I would add in to change things up. This is one of my favorite ways to make pot roast.
(2 ratings)
yield
10 -12
Ingredients For mexican-style pot roast
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13- to 3 1/2 pound beef chuck pot roast or pork shoulder roast
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2 Tbspcooking oil or shortening
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1 can7 1/2-ounce can tomatoes, cut up
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1 can4-ounce can green chilies, drained, seeded, and chopped
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1/4 cwater
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1/2envelope (2 tablespoons) taco seasoning mix
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2 tspinstant beef bouillon granules
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1 tspsugar
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1/4 cwater
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2 Tbspall purpose flour
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corn bread or biscuits (optional)
How To Make mexican-style pot roast
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1Trim excess fat from beef or pork roast. In dutch oven brown meat on both sides in hot oil or shortening. Combine undrained tomatoes, chopped green chilies, 1/4 cup water, dry taco seasoning mix, beef bouillon granules, and sugar; pour over meat. Cover and simmer 2 to 2 1/2 hours or till meat is tender.
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2Remove meat to heated platter or warming drawer; keep warm. For gravy, pour pan fat into measuring cup. Skim off fat. Add water if necessary to make 1 3/4 cups liquid; transfer to saucepan. Blend the 1/4 cup cold water into the flour; add to mixture in saucepan. Cook and stir till thickened and bubbly.
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3Slice meat; pass gravy. Serve with cornbread or biscuits if desired.
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