Mexican Pot Roast

This Mexican Pot Roast transforms a tough cut of beef into a tender, melt-in-your-mouth meal. The rich marinade of mustard, garlic, and spices penetrates the meat, while the slow simmer in beer creates a deep, savory broth. The addition of fresh jalapeños provides a gentle kick, balanced by the earthiness of thyme and nutmeg. Vegetables like carrots, celery, and mushrooms absorb the robust flavors, adding texture and substance. Ideal for family dinners or potlucks, this dish offers comforting warmth and bold taste. It pairs beautifully with crusty bread to soak up the delicious, blended vegetable sauce. A true crowd-pleaser that brings vibrant Mexican-inspired flavors to the table.

Cooking Method: Baking, Boiling, Roasting, Stewing

Cuisine: Mexican

Courses: Main Courses

Difficulty: Advanced

Servings: 12

Calories: 3052.5

Description

This Mexican Pot Roast transforms a tough cut of beef into a tender, melt-in-your-mouth meal. The rich marinade of mustard, garlic, and spices penetrates the meat, while the slow simmer in beer creates a deep, savory broth. The addition of fresh jalapeños provides a gentle kick, balanced by the earthiness of thyme and nutmeg. Vegetables like carrots, celery, and mushrooms absorb the robust flavors, adding texture and substance. Ideal for family dinners or potlucks, this dish offers comforting warmth and bold taste. It pairs beautifully with crusty bread to soak up the delicious, blended vegetable sauce. A true crowd-pleaser that brings vibrant Mexican-inspired flavors to the table.

Ingredients

Beef Roast
Cloves Garlic
Salt
Pepper
Mustard; Prepared
Vegetable Oil
Carrot; Chopped
Celery; Chopped
Mushrooms; Sliced
Fresh Cilantro; Snipped
Nutmeg; Ground
Thyme; Ground
Jalapeno Chiles
Bay Leaves
Onion; Chopped, 1 Medium
Beer; 1 Btl Or Can, Any Kind

Directions

1
Seed and finely chop the jalapeño chiles.
2
Make a 1 1/2-inch deep cut across the surface of the beef roast.
3
Wrap each clove of garlic in a half piece of bacon.
4
Insert the bacon-wrapped garlic cloves into the cut in the beef.
5
Sprinkle the beef generously with salt and pepper.
6
Spread the prepared mustard evenly over the entire surface of the roast.
7
Cover the beef and refrigerate for at least 4 hours to allow flavors to penetrate.
8
Heat the vegetable oil in a 4-quart Dutch oven over medium heat.
9
Brown the beef roast on all sides in the hot oil.
10
Stir in the chopped carrots, celery, mushrooms, onion, jalapeños, bay leaves, thyme, nutmeg, and beer.
11
Bring the mixture to a boil, then reduce the heat to low.
12
Cover the Dutch oven and simmer gently until the beef is fork-tender, approximately 2 1/2 hours.
13
Remove the beef to a warm platter and keep it covered.
14
Remove and discard the bay leaves from the broth.
15
Skim excess fat from the surface of the broth.
16
Place 2 cups of the broth along with the cooked vegetables into a blender container.
17
Cover the blender and process on medium speed until the sauce is smooth.
18
Slice the beef and serve with the smooth vegetable gravy, garnished with fresh cilantro.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 3052.5kcal

% Daily Value *
Total Fat 167.0g257%
Saturated Fat 58.4g292%
Cholesterol 577.2mg193%
Sodium 1850.0mg78%
Total Carbohydrate 132.8g45%
Dietary Fiber 21.9g88%
Sugars 9.4g
Protein 237.2g475%

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

Read it online: https://www.chefs-mate.com/recipe/mexican-pot-roast-2/