Mexican Pot Roast
Mexican Pot Roast is an moderately easy dinner. Made with 4 to 5 lb. pot roast (shoulder roast is good), 1 tbsp. oil, 1 clove garlic, minced, 1 medium onion, chopped and 1 (16 oz.) can tomatoes, coarsely chopped, this recipe delivers authentic, satisfying flavors. Perfect for family dinners and special occasions.
🔗 Recipe adapted from RecipeNLG-Full
Sprinkle the pot roast with salt and pepper.
In a Dutch oven, heat oil and brown roast on both sides.
Remove meat and add onion and garlic to drippings and cook over medium heat until onion is tender, not brown.
Add tomatoes, peppers, oregano and salt.
Heat to boiling and reduce heat to simmer.
Return meat to pot and add olives.
Cover tightly and bake at 350° for 2 1/2 hours or until meat is tender.
Add beans last 30 minutes to one hour of cooking time.
If roast is very fat, cool some and remove fat and bone before adding beans.
Serve with rice and a salad. Serves 6 to 8.
🍷 Perfect Pairings
Complete your meal with these
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