Ingredients with Measurements:
- 3 lbs beef chuck roast
- 1 tbsp chili powder
- 1 tbsp cumin
- 1 tbsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 4 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1 can (4 oz) diced green chilies
- 1/2 cup beef broth
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Dutch oven or large oven-safe pot with lid
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. In a small bowl, mix together chili powder, cumin, paprika, garlic powder, onion powder, salt, and black pepper.
3. Rub the spice mixture all over the beef chuck roast.
4. Heat olive oil in a Dutch oven or large oven-safe pot over medium-high heat.
5. Add the beef chuck roast and sear on all sides until browned, about 3-4 minutes per side.
6. Remove the beef chuck roast from the pot and set aside.
7. Add the chopped onion, red bell pepper, green bell pepper, and minced garlic to the pot and sauté until softened, about 5 minutes.
8. Add the diced tomatoes, diced green chilies, and beef broth to the pot and stir to combine.
9. Return the beef chuck roast to the pot and spoon some of the tomato mixture over the top.
10. Cover the pot with a lid and transfer to the preheated oven.
11. Bake for 3-4 hours, or until the beef chuck roast is tender and falls apart easily with a fork.
12. Remove the pot from the oven and let the beef chuck roast rest for 10-15 minutes.
13. Use two forks to shred the beef chuck roast into bite-sized pieces.
14. Stir in chopped fresh cilantro and serve.
Time:
Preparation time: 15 minutes
Cooking time: 3-4 hours
Temperature:
325°F
Serving size:
6-8 servings
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 10g
Protein: 30g
Sodium: 600mg
Substitutions for ingredients:
- Beef chuck roast can be substituted with beef brisket or beef round roast.
- Diced tomatoes can be substituted with crushed tomatoes or tomato sauce.
- Diced green chilies can be substituted with fresh jalapeños or serrano peppers.
Variations:
- Add 1 can of black beans or kidney beans to the pot for extra protein and fiber.
- Serve the Southwestern pot roast over rice or with tortillas for a burrito bowl.
- Add 1 cup of frozen corn to the pot for extra sweetness and texture.
Tips and tricks:
- Make sure to sear the beef chuck roast on all sides before baking to lock in the juices and flavor.
- Use a meat thermometer to ensure the beef chuck roast is cooked to an internal temperature of 145°F.
- Leftover Southwestern pot roast can be stored in an airtight container in the refrigerator for up to 4 days.
Storage instructions:
Leftover Southwestern pot roast can be stored in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
Reheat the Southwestern pot roast in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Southwestern pot roast in a large serving dish or on individual plates.
Garnishes:
Garnish the Southwestern pot roast with chopped fresh cilantro, sliced avocado, or shredded cheese.
Pairings:
Pair the Southwestern pot roast with a side of Mexican rice, roasted vegetables, or a green salad.
Suggested side dishes:
- Mexican rice
- Roasted vegetables
- Green salad
Troubleshooting advice:
- If the Southwestern pot roast is too dry, add more beef broth or water to the pot before baking.
- If the Southwestern pot roast is too spicy, reduce the amount of chili powder or omit the diced green chilies.
Food safety advice:
- Always wash your hands and kitchen surfaces before and after handling raw meat.
- Use a meat thermometer to ensure the beef chuck roast is cooked to an internal temperature of 145°F.
- Store leftover Southwestern pot roast in an airtight container in the refrigerator for up to 4 days.
Food history:
The Southwestern pot roast is a fusion of traditional American pot roast and Mexican spices and flavors.
Flavor profiles:
The Southwestern pot roast is savory, spicy, and slightly sweet with a tender and juicy texture.
Serving suggestions:
Serve the Southwestern pot roast with a side of Mexican rice, roasted vegetables, or a green salad.
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Taste: Savory, Tangy, Spicy, Herbaceous, Smoky