When Arturo was growing up his favorite way to eat pot roast was wrapped in a fresh tortilla. His mom Juana, would make a classic pot roast with carrots and potatoes and serve it with a fresh stack of flour tortillas. So with that memory and the love of New Mexican chiles we created what we call the New Mexican Pot Roast and of course we serve it with fresh homemade tortillas, rice and beans!
New Mexican Pot Roast
1 four- pound bone in Chuck Roast
1 tbsp. salt
1 tsp. freshly ground black pepper
2 garlic cloves
2 tbsp. vegetable oil
2 onions
1 cup beef broth
1 cup tomato sauce
1 tsp. dried oregano
½ tsp. ground cumin
2 New Mexican red Chile pods
2 Arbol Chile pods (optional)
Season the roast with salt, pepper, and oregano. Heat the oil in a large braising pot over high heat. Brown the roast for 3 minutes on each side.
While the roast is browning slice the onions and mince the garlic. Once the roast is seared on all sides add the onions and garlic.
Cook the onions till they are tender for about 5 minutes. Then add the broth and tomato sauce. Reduce the heat to low.
Add the chiles and simmer for 10 minutes or until soft.
Remove the chiles and some of the braising liquid and transfer to the blender. Puree the chiles and return to the pot.
Cover and simmer for 3 to 4 hours, until the meat falls completely from the bone and shreds easily with a fork.
Enjoy with warm tortillas, rice and beans!
Note: You can do this in the crock pot too.
New Mexican Pot Roast
Ingredients
- 1 four pound Chuck Roast
- 1 tbsp. Salt
- 1 tsp. Freshly ground black pepper
- 2 garlic cloves
- 2 tbsp. Vegetable oil
- 2 Onions
- 1 cup Beef Broth
- 1 cup Tomato sauce
- 1 tsp. Dried oregano
- 1/2 tsp. Ground Cumin
- 2 New Mexican Red Chile Pods
- 2 Arbol Chile Pods (Optional)
Instructions
- Season the roast with salt, pepper, and oregano. Heat the oil in a large braising pot over high heat. Brown the roast for 3 minutes on each side.
- While the roast is browning slice the onions and mince the garlic. Once the roast is seared on all sides add the onions and garlic. Cook the onions till they are tender for about 5 minutes.
- Then add the broth and tomato sauce. Reduce the heat to low.
- Add the chiles and simmer for 10 minutes or until soft. Remove the chiles and some of the braising liquid and transfer to the blender.
- Puree the chiles and return to the pot.
- Cover and simmer for 3 to 4 hours, until the meat falls completely from the bone and shreds easily with a fork.
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