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Mexican Pot Roast

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Submitted by: Charles Ditto

 

This recipe adds delicious "South of the Border" flair to the humble pot roast which will be fork tender after slow roasting for 2 hours.
 

Ingredients

  • 1 2 lb chuck roast
  • 1 6 oz jar Goya Recaito
  • 3-4 poblano chilies, sliced
  • 1/2 cup capers
  • 1 white onion, chopped
  • 4-5 garlic cloves, minced
  • 6-8 cherry tomatoes, halved
  • 1 tsp thyme
  • 1/2 tsp cumin
  • 1/2 cup sherry, or white or red wine
  • Salt
  • Coarse black pepper
  • Olive oil
  • White flour
  • Optional for more spicy palettes, add 1 diced jalapeno chili

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Method

In a LeCrueset pot or Dutch oven, heat olive oil and brown flour dusted roast on both sides; then remove and set aside. To oil and meat drippings, add poblano, onion and garlic; reduce heat to simmer. When onions become translucent, return roast to pot and add Recaito sauce, capers, tomatoes, thyme, cumin, sherry, and salt and pepper. Cover and cook on very low heat for about two hours.

 

Notes:

 

Number of Servings: 4-6

 

Submitted by: Charles Ditto ()

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