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Mexican-Style Pot Roast

Mexican-Style Pot Roast

Great for leftovers! We like this stuffed in a pita, as quesadillas, in soft or crispy taco shells, and in enchiladas and nachos.



  1. Heat oven to 325 degrees F. Heat oil in Dutch oven over medium-high heat, until hot.
  2. Combine flour, salt and pepper in sealable plastic bag. Add roast and turn to coat evenly. Place roast in hot pan. Brown on all sides.
  3. Add beer, tomatoes, corn, black beans, pico de gallo and picante sauce. Cover tightly with lid and place in preheated oven. Cook for 3 to 3 and 1/2 hours, or until fork tender.
  4. Remove from oven, allow to cool for 10 – 15 minutes.
  5. Shred beef with fork, removing any remaining fat.
  6. Stir to incorporate all ingredients in pan.
  7. Serve on flour tortillas topped with grated cheese.

Yield: 8 to 10 servings

Nutrition information per serving: without tortilla or cheese (1 serving 3 oz. roast with 7 oz. toppings) 324 calories; 13 g fat (4 g saturated fat; 5 g monounsaturated fat); 90 mg cholesterol; 814 mg sodium; 19.6 g carbohydrate; 4.12 g fiber; 30 g protein; 7.7 mg niacin; 0.3 mg vitamin B6; 2.1 mcg vitamin B12; 4.0 mg iron; 23.6 mcg selenium; 8.8 mg zinc

Recipe and photo credit: Texas Beef Team.

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