Mexican-Style Pot Roast
Slow-braised Chuck Roast simmered in beer, tomatoes, pico and picante until fork-tender, then shredded and mixed with corn and black beans for a punchy, filling perfect for flour tortillas. Top with shredded Mexican cheese and serve family-style for a crowd-pleasing, hands-off weeknight supper.
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
400 Calories
7.1g SAT FAT
30g PROTEIN
3.4 mg IRON
6.5 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
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.
The Essential Ingredients
Chuck Roast: Also known as the center cut chuck roast, this affordable cut becomes juicy and tender and is ideal for low-and-slow cooking methods like braising or roasting.
Corn: Known for its natural sweetness, this corn adds a bright crunch to any dish. You can find it fresh on the cob, canned, or frozen.
Black Beans: A small legume with a meaty texture and sweet flavor. They are a staple in Latin American cuisine.
Diced Tomatoes: Most commonly found in a can, these tomatoes are grown and picked when ripe, then canned in their own juices. They are a convenient pantry staple that can be added to many dishes.
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.
Frequently Asked Questions
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What's a common mistake when making Mexican pot roast?
Cooking the roast at too high a temperature is a common mistake. Low, slow cooking allows the connective tissue to break down, resulting in tender, juicy beef that shreds easily.
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What cut of beef is best for Mexican pot roast?
Chuck Roast is the most popular choice because of its marbling and rich flavor. Brisket and Bottom Round Roast can also be used, but Chuck Roast typically delivers the most tender results.
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What can you serve with Mexican pot roast?
Mexican pot roast can be served in tacos, burritos, enchiladas, or rice bowls. It also pairs well with Mexican rice, refried beans, roasted vegetables, guacamole, corn tortillas, and fresh pico de gallo.
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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!