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.

Yield: 8 to 10 servings

Ingredients

• 1 (2 1/2 to 3 pound) chuck roast
• 2 tablespoon vegetable oil
• 3 tablespoon all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup Mexican beer (recipe tested with Corona)
• 1 (10 ounce) can diced tomatoes and green chilies
• 1 (15 ounce) can corn, drained
• 1 (15 ounce) can black beans, drained and rinsed
• 1 cup prepared pico de gallo
• 1 cup prepared picante sauce
• Shredded Mexican cheese blend
• Flour tortillas

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 to 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.

Nutrition

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

Attribution

Recipe and photo used with permission from: Texas Beef Council