Ingredients and Weight:
- 3-4 lb chuck roast
- 2 tbsp vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups beef broth
- 1 cup tomato sauce
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
Preparation Time:
30 minutes
Cooking Time:
3-4 hours
Difficulty Level:
2 (Medium)
Preparation Method Steps:
- Preheat oven to 300°F (150°C).
- Heat oil in a large Dutch oven or oven-safe pot over medium heat.
- Season roast with salt and pepper. Brown the roast on all sides. Remove from pot and set aside.
- Add onion, garlic, chili powder, cumin, oregano, salt, and pepper to the pot and cook until softened.
- Return the roast to the pot and add beef broth, tomato sauce, green bell pepper, and red bell pepper.
- Bring to a boil, then reduce heat and simmer for 3-4 hours, or until roast is tender.
- Transfer roast to a cutting board and let rest for 15 minutes before slicing and serving.
Nutritional Information:
Per serving (1/8th of recipe):
- Calories: 350
- Fat: 20g
- Saturated Fat: 8g
- Cholesterol: 80mg
- Sodium: 500mg
- Carbohydrates: 15g
- Protein: 35g
Dish Characteristics:
- Tender and flavorful roast meat
- Rich and savory sauce with a hint of Mexican spices
- Bright and colorful vegetables
- Suitable for serving with tortillas, rice, or beans
User Comments:
- "This pot roast was incredibly moist and juicy. The Mexican spices gave it a unique and delicious flavor."
- "The sauce was so flavorful that I wanted to drink it! I served the roast with rice and it was a perfect meal."
- "I wasn't sure what to expect, but this dish was a hit with my family. Even my picky children loved it."
Special Precautions and Tips:
- Use a chuck roast with good marbling for a more tender result.
- If you don't have an oven-safe pot, you can transfer the roast to a baking dish after browning.
- Let the roast rest before slicing to allow the juices to redistribute throughout the meat.
