Green Chile Pot Roast With Potatoes

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Servings: 4 Difficulty: Advanced
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A tender, slow-braised beef brisket simmered in a savory green chile and onion gravy with hearty roasted potatoes.
Green Chile Pot Roast With Potatoes recipe image
Green Chile Pot Roast With Potatoes recipe image
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Green Chile Pot Roast With Potatoes

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 254.3

Description

This comforting Green Chile Pot Roast transforms a tough cut of brisket into fork-tender slices through slow, low-temperature baking. The dish is built on a foundation of roasted Italian frying peppers, which provide a smoky sweetness that balances the heat from mild green chiles. Earthy coriander and savory chicken broth create a rich, aromatic gravy that permeates the meat. Large baking potatoes are added midway through the cooking process, absorbing the flavorful juices until they are soft and creamy. It is an ideal choice for a cozy weekend dinner or a meal that improves with leftovers. The combination of tender beef, roasted vegetables, and spicy-savory sauce makes this a satisfying, home-style centerpiece that requires minimal active effort but delivers maximum flavor.

Ingredients

Directions

  1. Preheat oven to 350°F (175°C).
  2. Roast the Italian frying peppers over a gas flame or under a broiler until charred all over.
  3. Wrap the hot peppers in paper towels and place them in a plastic bag to steam for 5 minutes.
  4. Rub off the charred skin with paper towels, then seed and chop the peppers.
  5. Heat olive oil in a large, heavy oven-safe pot or Dutch oven over medium-high heat.
  6. Brown the beef brisket well on both sides.
  7. Transfer the browned meat to a plate and set aside.
  8. Reduce heat to medium. Add the chopped onion to the pot and cook for 1 minute.
  9. Add the minced garlic and cook for 4 minutes longer, stirring frequently.
  10. Stir in the ground coriander, roasted peppers, chopped green chiles, and chicken broth, scraping up any browned bits from the bottom of the pot.
  11. Push the pepper-onion mixture to the sides of the pot.
  12. Return the brisket to the pot and spoon some of the vegetable mixture over the top.
  13. Cover the pot and bake in the oven until the meat is almost tender, about 2 to 2.5 hours.
  14. While the meat cooks, peel the potatoes and cut them into large cubes.
  15. After the initial cooking time, add the potato cubes to the pot, placing them around the meat.
  16. Stir gently to coat the potatoes with the juices.
  17. Cover and continue to bake until the potatoes are tender, about 30 minutes more.
  18. Remove the pot from the oven. Transfer the meat to a cutting board and slice against the grain.
  19. Arrange the sliced meat on a serving platter.
  20. Spoon the potatoes and vegetable mixture around the meat.
  21. Pour the remaining juices over the meat and potatoes.
  22. Sprinkle with fresh parsley and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 254.3kcal
% Daily Value *
Total Fat 12.9g20%
Saturated Fat 2.9g15%
Cholesterol 19.5mg7%
Sodium 28.0mg2%
Total Carbohydrate 32.0g11%
Dietary Fiber 12.5g50%
Sugars 1.4g
Protein 13.5g27%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: pot roast, beef brisket, green chile, roasted peppers, potatoes, slow cooked, comfort food, dinner, one pot, smoky, spicy, hearty, family meal, braised beef, coriander, garlic, onion, chicken broth, italian frying peppers
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