Christmas is just a few days away! Can you believe it? We are currently visiting my parents, and let me tell you — it’s a house full of people! My sister and her family drove in from New Mexico and my grandmother and aunt came to visit, too. That’s 12 adults and five kids in one house!
With all of those people under one roof, I knew it would be the perfect time to try out one of the Texas Beef Council’s company recipes — the Mexican-Style Pot Roast!
This is the *perfect* company meal — it feeds a TON of people! We even had left-overs. We served our roast with tortillas, cheese, Green Apple guacamole and some pico de gallo. YUM!
The Nerd let me open one of my Christmas presents early so I could make this meal… a Le Creuset Dutch oven! Don’t I have the best hubby EVER?
Mexican-Style Pot Roast
Source: Texas Beef Council
2 1/2 to 3 lb chuck roast
2 Tbsp vegetable oil
3 Tbsp all-purpose flour
1/2 tsp salt
1/2 tsp black pepper
1 c Mexican beer (like Corona)
1 can (10 oz) diced tomatoes and green chilies (like Rotel)
1 can (15 oz) corn, drained
1 can (15 oz) black beans, drained and rinsed
1 c prepared pico de gallo
1 c prepared picante sauce
shredded Mexican cheese blend
Preheat oven to 325 degrees. Heat the vegetable oil in a cast iron Dutch oven over medium-high heat.
Combine flour, salt and pepper in a large Ziploc bag. Add the roast to the bag and turn to coat. Place roast in the hot pan and brown all sides.
Add beer, Rotel, corn, black beans, pico de gallo and picante sauce to the pan. Cover with lid and place in oven. Cook 3 to 3 1/2 hours until tender enough to pull apart with two forks.
Remove from oven and allow to cool 10 to 15 minutes. Shred with two forks and stir to combine all ingredients.
Serve with shredded cheese in tortillas.
Want to see some more beef-inspired holiday meals? There are nine other Beef Loving Texas bloggers! You can check out all their posts on my Holiday Beef Pinterest board!
Disclosure: I am participating in a four week campaign with the Texas Beef Council and am being compensated. All opinions and photos are my own. Recipes are courtesy the Texas Beef Council.
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