Mexican Pot Roast Carne Guisada

Mexican Pot Roast

Mexican Pot Roast - Super Easy, just right and so many things to do with the leftovers!! Insanely good!

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.

Mexican Pot Roast
Mexican Pot Roast – leftover as tostadas

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?

Mexican Pot Roast
Mexican Pot Roast – Served as an Indian Taco on Fry Bread

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 Pot Roast Carne Guisada
Mexican Style Pot Roast

Mexican Style Pot Roast

  • Servings: 8 servings
  • Difficulty: easy
  • Print

  • 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.

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I’ll be joining the folks over at Fiesta Friday with this recipe. Cohosting this week are Zeba @ Food For The Soul and Jhuls @ The Not So Creative Cook.

24 thoughts on “Mexican Pot Roast”

  1. Looks like a winner Mollie!! love Rotel tomatoes and a little chipotle! And you are so right about the versatile leftovers! Cook once and you have dinner almost ready a couple more nights! And how are you doing with your two house organization?? I’ll bet you’re busy! take care friend. xo

  2. You really are making me hungry, Mollie. I still have a fear of making anything that is close to steak. Or maybe I have a fear of cooking beef? I don’t know! I hope I find some courage soon so I could make this (need to get slow cooker/instant pot, though) as I know someone who would love your recipe! Absolutely delicious! Thanks for sharing, Mollie and happy Fiesta Friday!

    1. Well a roast like this is foolproof. I often cook it in my big oven proof or cast iron skillet, put in enough liquid to bring it up halfway up the roast and cook it covered at 325 F. for an hour and a half or so, or until it is fork tender. I broke the lid for my cast iron skillet a few decades or so ago – and just use aluminum foil over the top. Happy FF!!

    1. Hi Suzanne and thanks! We had this a couple weeks ago, but I have to tell you I wish I had some right now! We’re having a gorgeous, crisp day in MN. Chance and I have already been out for a walk and now I’m cleaning my house. *groan* after 2 1/2 years of neglect from traveling back and forth.

  3. It looks so very good. Anything you serve with mashed potatoes to sop up the juices is a winner in my book. Is the dish similar to a Cuban ‘ropa vieja’? I always loved that name for a tender beef pot roast. 🙂

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