Feeling a little spicy one day, I decided to put a fun spin on the pot roast that I had planned for dinner. You know what pot roast I mean. Traditional pot roast: carrots, potatoes, maybe some onions. Or maybe you were thinking more along the lines of a pepperoncini or Mississippi pot roast. Either way, I was craving something different. Something with a kick and some spice.
With no real plan, my flavor profile turned to Mexican flavors. I love the rich, subtle heat of chipotles in adobo. And with that followed peppers, and onions, and jalapeños. When all was said and done, this Mexican-Style Pot Roast was tender and packed so much flavor. It had a slight amount of heat that can be adjusted according to preference and a rich, beautiful sauce. It is so so good.
There is something so satisfying about a pot roast, isn’t there? It’s warm, homey, and delicious. The delicious smell of a pot roast cooking all afternoon perfuming your house is both torturous and comforting. Pot Roast is one of my favorite meals. And this Mexican-Style Pot Roast is one of my new favorites.
The sauce that is produced with this Mexican-Style Pot Roast should be bought and sold in groceries. It is THAT good. I love to serve this pot roast with something that is going to soak up all of that delicious gravy like cilantro-lime rice. This pot roast is an exciting and delicious alternative to the traditional pot roast and you’re going to love it!
Let me show you how I made this Mexican-Style Pot Roast 👇🏻
Begin by preheating your oven to 325 degrees.
To a large, spouted bowl, combine 1 1/2 cups (low-sodium) beef broth, a 14.5 oz can of tomato sauce, the juice of 1 lime, 2 chopped chipotles in adobo (with sauce), 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp chipotle chili powder, 1 tsp chili powder, 1 tbsp Mexican oregano, and 1 tsp cumin. Whisk until well combined and set aside.
Note: As is, this recipe is low-medium on a level of spiciness. If you would like to increase the heat, add another chopped chipotle in adobo or two.
Heat a large Dutch Oven (or oven-safe pot with a lid) over high heat and pour in 2 tbsp of olive oil. Add a 2-3 lbs chuck roast that has been generously seasoned with salt and pepper.
Cook the roast for 3-5 minutes on each side until there is a deep brown crust.
Remove from the heat.
To the pot, add 3 sliced bell peppers (I used a variety of colors), 1 sliced onion, 1 diced jalapeño, and 3 minced garlic cloves.
Grab the sauce that you previously prepared and pour it all over the meat and veggies. Add 1 bay leaf and gently stir so that everything is covered in the sauce.
Into the oven we go!
Place the lid on the pot and put it in the oven to cook. Cook for 2 1/2 to 3 1/2 hours until the chuck roast is super tender, and falling apart. The cooking time will depend in the size of your chuck roast.
Remove the chuck roast from the pot and roughly pull apart or chop. Add back to the pot and stir to cover in the sauce. (I like to pop it back in the oven for another 20ish minutes, but that’s optional).
This is what it’ll look like when it’s done 👇🏻
The beef is so tender and the sauce is so lovely. It is so flavorful and has a subtle kick of heat and spice. I like to serve it with black beans and rice to soak up some of that lovely sauce.
Top everything with a little chopped parsley or cilantro.
Before we dig in… Let’s zoom in even more to catch a glimpse of all of that flavor…
Okay, NOW dig in!
Enjoy!!
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Mexican-Style Pot Roast
Ingredients
- 2-3 Lbs Chuck Roast
- 2 Tbsp Olive Oil
- 3 Bell Peppers, sliced
- 1 Onion, sliced
- 1 Jalapeño, diced
- 3 Garlic Cloves, minced
- 1 1/2 Cups (Low-Sodium) Beef Broth
- 14.5 Oz Canned Tomato Sauce
- 1 Lime, juiced
- 2 Chipotles in Adobo, chopped (with sauce) *For a spicier sauce, add 1-2 more chipotles*
- 1 Tsp Salt
- 1/2 Tsp Black Pepper
- 1/2 Tsp Chipotle Chili Powder
- 1 Tsp Chili Powder
- 1 Tsp Dried Mexican Oregano (or substitute with regular dried oregano)
- 1 Tsp Cumin
- 1 Bay Leaf
- Chopped Fresh Cilantro or Parsley, for serving
Instructions
- Preheat oven to 325 degrees.In a large, spouted bowl bowl, combine the beef broth, tomato sauce, lime juice, chipotles in adobo, salt, pepper, chipotle chili powder, chili powder, oregano, and cumin. Whisk until well combined and set aside.
- Generously season the chuck roast with salt and pepper. Heat a large Dutch Oven (or oven-safe pot with lid) over high heat. Add olive oil and then the chuck roast. Sear both sides of the chuck roast until there is a deep golden crust on both sides, cooking for about 3-5 minutes per side.
- Once seared, turn off the heat and then add the bell peppers, onion, jalapeño, and garlic. Pour the sauce over everything and gently stir to coat in the sauce. Add a bay leaf and then cover with the lid and place into the oven.
- Cook for 2 1/2 to 3 1/2 hours until the beef is tender and falling apart. Your cooking time will depend on the size of your roast. Remove the chuck roast from the pot and shred or roughly chop (I prefer bigger pieces). Place the beef back into the sauce and toss to coat. I like to toss it back into the oven for 20’ish minutes, but that’s optional.
- To serve, place some of the beef and veggies onto a plate and spoon some of that delicious sauce over everything. Top with some chopped cilantro or parsley. Enjoy!
Did you make this recipe? Don’t forget to leave it a rating! Thinking about making it? I’d love to hear from you! Please leave your thoughts or questions below in the comment section. (Your email will not be published) Thanks!
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Looking for a more traditional pot roast? Check out these delicious options 👇🏻
Welcome to Cupcakes and Sarcasm! My name is Maggie and I am the creator of C & S. I am a wife and mom of two beautiful kiddos. I grew up in Columbus, Ohio and now live in Northeast Ohio with my family. I have been cooking and baking since I was a kid. I decided in 2017 that I wanted to share my passion (and recipes) with all of you! On this site, you’ll find easy and delicious recipes- both savory and sweet. I’ll also sprinkle in some stories of parenting and our adventures along the way.