Mexican Pot Roast is cooked slowly in broth with fresh herbs and lime, chilli peppers, and a lot of aromatics until it is so soft you won't believe it.
– 4poundsbeef chuck roast – 1teaspoonKosher salt – 1/2teaspoonground black pepper – 3tablespoonsvegetable oil – 4clovesgarlicminced – 4clovesgarlicwhole – 1yellow oniondiced – 1red onionquartered – 1green bell pepperdiced – 1red bell pepperdiced – 2poblano peppersdiced – 2jalapenosdiced – 2chili peppersdried and whole – 2tablespoonstomato paste – 1tablespoonWorcestershire sauce – 28ouncescanned diced tomatoes with chile – 3tablespoonstaco seasoning – 3cupsbeef brothlow-sodium – Juice of 1 lime – Zest of 1 lime – 1/4cupcilantrodiced – 2bay leave – Lime wedge – Cilantro – Cooked rice
Ingredients
It is necessary to set the temperature of the oven to 325 degrees Fahrenheit in order to get it ready.
The oil should be poured into a big Dutch oven that has been heated to a temperature setting that is somewhere between medium-high and high.
This is the recommendation that could be made in view of the conditions that have present themselves.
Cook the beef chuck roast on both sides until it is beautifully browned, which should take about six to eight minutes on each side. Season it with salt and pepper.
The onions that have been diced should be added to the saucepan after the meat has been removed from the pot and set aside.
The veggies should be sautéed for around three to four minutes, or until they become transparent and have a light brown colour.
Peppers, tomato paste, diced tomatoes, Worcestershire sauce, taco spice, beef broth, lime juice, lime zest, and cilantro should all be added. Add the cilantro and stir well.
Place the meat back into the saucepan, then add the bay leaves, the whole garlic, and the onion that has been quartered.
Cover and continue cooking for three to four hours, or until the meat can be easily pierced with a fork.
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