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Make-Ahead: Texas Steak “Pot Roast”

Make-Ahead: Texas Steak "Pot Roast" recipe image
This Texas-style "pot roast" transforms a humble outside round steak into a tender, flavorful centerpiece. By braising the meat slowly in a rich mixture of beef stock, bottled salsa, and fresh lime juice, the tough fibers break down to become fork-tender. The addition of onions, garlic, cumin, and hot pepper flakes creates a complex, savory sauce that coats every slice. It&# 226;€™s an excellent choice for weeknight dinners or meal prepping, as it can be made ahead and reheated without losing its texture. Serve with crusty bread to soak up the delicious juices.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 417.6
Dietary: Gluten-free
Description
This Texas-style "pot roast" transforms a humble outside round steak into a tender, flavorful centerpiece. By braising the meat slowly in a rich mixture of beef stock, bottled salsa, and fresh lime juice, the tough fibers break down to become fork-tender. The addition of onions, garlic, cumin, and hot pepper flakes creates a complex, savory sauce that coats every slice. It&# 226;€™s an excellent choice for weeknight dinners or meal prepping, as it can be made ahead and reheated without losing its texture. Serve with crusty bread to soak up the delicious juices.
Ingredients
  • 1 tablespoon Olive oil
  • 1 1/4 pound Outside round steak, trim
  • 1 cup Beef stock
  • 1 cup Bottled salsa
  • 2 tablespoons Lime juice
  • 2 whole Onions, sliced
  • 2 cloves Garlic, minced
  • 2 teaspoons Ground cumin
  • 1/4 teaspoon Hot pepper flakes
  • to taste Salt and pepper
Directions
  1. 1
    Preheat oven to 325°F (160°C).
  2. 2
    If using a whole outside round roast, slice it into 1-inch thick steaks.
  3. 3
    In a Dutch oven or deep ovenproof skillet, heat olive oil over medium heat.
  4. 4
    Brown the steak on all sides until seared.
  5. 5
    Sprinkle the meat with salt and pepper.
  6. 6
    Remove the steak from the skillet and set aside.
  7. 7
    Pour beef stock into the skillet and bring to a boil, stirring to deglaze the bottom and lift any browned bits.
  8. 8
    Stir in salsa, lime juice, sliced onions, minced garlic, cumin, and hot pepper flakes. Bring the mixture to a boil.
  9. 9
    Return the meat to the skillet.
  10. 10
    Cover the skillet tightly with a lid.
  11. 11
    Bake in the oven for 2 to 2.5 hours, turning the meat every 30 minutes, until the beef is very tender.
  12. 12
    To serve, slice the steak thinly and spoon the sauce over the top.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 417.6kcal
% Daily Value *
Total Fat 26.4g41%
Saturated Fat 10.0g50%
Cholesterol 116.3mg39%
Sodium 102.1mg5%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 41.1g83%

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

Note

Ingredient Substitution: If outside round steak is not available, buy an outside round roast and slice it into 1-inch thick steaks.

Make-Ahead: This pot roast can be prepared ahead. Cool completely, cover, and refrigerate for up to 12 hours.

Freezing: You can freeze the cooked roast for up to 2 months. Thaw in the refrigerator overnight before reheating.

Reheating: Bring the meat to room temperature, then reheat in a 350°F (180°C) oven for about 30 minutes or until heated through.

Keywords: beef, braised, cumin, dinner, easy, garlic, lime, make-ahead, meat, onion, pot roast, round steak, salsa, slow cook, texas, tender, weeknight
Read it online: https://www.chefs-mate.com/recipe/make-ahead-texas-steak-pot-roast/