Print Recipe

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.

Ingredients



Instructions

  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.

>> All Beef Recipes


Contact

Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.