Mexican Pot Roast
Ingredients
4 lb pot roast
2 tablespoons olive oil
2 bell peppers, any color, sliced
1 white onion, sliced into strips
6-8 cloves garlic
2-4 bay leaves if fresh, 1 if dried
2-3 jalapeños, sliced
12 oz can diced tomatoes
1 tablespoon cumin
1 tablespoon chili powder
2 teaspoons ancho chile powder
16 oz beef stock
salt and pepper, to taste
Directions
Preheat oven to 325 degrees F.
Season pot roast well with salt and pepper and heat olive oil in dutch oven until light and shimmery. Sear pot roast on all sides until browned, about 4 minutes per side.
Remove dutch oven from heat, and add peppers, onions, garlic, herbs, seasonings, diced tomatoes, and stock to pot over pot roast. Cover with lid and braise in oven at 325 F 4-5 hours, until fork tender.
Let sit on a cutting board or plate until cool enough to shred. Remove bay leaves and discard. When pot roast is cool, shred using forks.
Slow Cooker Directions
Season pot roast well with salt and pepper and heat olive oil in dutch oven until light and shimmery, about 30 seconds.
Sear pot roast on all sides until browned, about 4 minutes per side. Place roast in bottom of your slow cooker.
Add peppers, onions, garlic, herbs, seasonings, diced tomatoes, and stock over pot roast.
Cover with lid and cook in low 8 – 10 hours, until fork tender.
Remove roast from slow cooker. Let sit on a cutting board or plate until cool enough to shred. Remove bay leaves and discard. When pot roast is cool, shred using forks.
Pot roast is great over salad, potatoes, or rice with fajita vegetables from the pot and a bit of the stock as a gravy – or add to tacos, burritos, sandwiches, and more!
