If you’re looking for a simple dinner with flavor to die for, this is the one. Mexican Style Pot Roast. Perfect for a family, easy to make and a bounty of succulent, tender meat for dinner (and if there’s any left) some of the best leftovers, ever.
You’ll know there’s spice in this Mexican Pot Roast, but it’s not over the top, so it’s super versatile. And you can control the heat by using the lesser amounts of chipotle and cayenne or doctoring it up with your fave hot sauce at the table.
We served it with mashed potatoes the first night – why I don’t know – but loved it. I shredded the leftover Mexican Pot Roast (which was even better the next day after sitting in all that sauce) for Navajo (Indian) Tacos and I tossed a little in the freezer for later.
There are all kinds of other potential uses for leftover Mexican Pot Roast. Quesadilas are always popular at our house. So are tostadas. If there’s enough, how about an enchilada filling combined with lots of melty cheese?
Dividing a roast like this over several meals is a great strategy to overcome the cost of a potentially pricey cut of meat. Serve it as a “main” the first night, so it’s the star of the show. Then find a dish or two that not only doesn’t feel like a “leftover” but only uses a bit of the main protein.
Essentially, you’re dividing the cost of that one potential “budget breaker” roast into three meals, all distinctly delicious in their own right. Because this freezes well, you won’t dining on leftovers for days in a row.
Having a little Mexican Pot Roast in the freezer is like having a stash of gold when you need something fast for dinner.
Mexican Style Pot Roast
- 3 to 4 pound chuck roast
- 1 teaspoon salt
- freshly ground black pepper
- 2 to 3 tablespoons olive oil
- 1 large onion, cut in half, then in chunks
- 4 cloves garlic, smashed
- 1 15 ounce can of crushed tomatoes or 1 can Rotel
- 1 or 2 chipotle chilis, from a can of chipotle in adobo, minced
- 1 tablespoon Ancho chile powder
- 1 teaspoon to tablespoon cayenne pepper
- 1 tablespoon ground cumin
- water or broth to nearly cover
Season all sides of the roast with salt and pepper. Add two tablespoons oil to a heavy Dutch oven or other pot that has a tight lid and heat over medium high heat. Add the roast and sear on all sides until browned, adding the additional olive oil as needed.
Add the onion and cook for several minutes, stirring it now and then, then add the garlic and cook till fragrant, about a minute. Mix together the tomatoes, chipotle chili, cayenne and ground cumin and dump it over the roast. Add enough water (go down the side of the pan) to nearly come to the top of the roast. Bring to a boil, reduce to a low simmer and cover tightly.
Continue to simmer very slowly for three to three and a half hours, checking the liquid level towards the end so the sauce (which should be nicely reduced) does not dry out, until the roast is fork tender. Let the meat cool a bit and gently break it into chunks and return to the sauce.