Mexican Pot Roast Recipe

Pot Roast 


4 lbs chuck roast (bone in)

12 flour tortillas, warmed

2 garlic cloves, cut in slivers

2 onions, coarsely chopped

1 cup beef broth

1 tablespoon salt

1 teaspoon freshly ground black pepper

2 tablespoons vegetable oil

1 cup tomato sauce

1/2 teaspoon ground cumin

1 teaspoon dried Mexican oregano

2 pasilla chiles, seeded

2 dried ancho chiles, seeded


Season the roast with salt and pepper. Pierce the meat with a knife in several places; insert the garlic slivers. Heat the oil in a large braising pan over high heat. Brown the roast for about 3 minutes on each side; add the onions. Cook for about 5 minutes, until the onions are tender. Add the tomato sauce, broth, cumin and oregano. Reduce the heat to low. Add the chiles; let simmer for about 10 minutes or until soft. Remove the chiles and 1 cup of the braising liquid; transfer to a blender. Purée the chiles and return to the pot. Cover and simmer for about 3-4 hours, until the meat falls completely from the bone and shreds easily with a fork. Transfer the meat to a cutting board. Remove the gristle and bones. Shred the meat and place it on a serving plate. Pour the braising liquid into a small bowl or gravy boat. Serve with warm tortillas.

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