Baja Pot Roast Recipes

GRANDMA'S BEST POT ROAST

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Trim excess fat from roast, leaving about 1/4 inch fat. Liberally season all sides with salt, pepper, and garlic powder. Place roast, fat-side up, in a Dutch oven. Place onions on and around the roast.
• Cover and bake until aromatic, about 1 1/2 hours. Reduce heat to 350 degrees F (175 degrees C) and continue to bake, turning the meat every 30 minutes and keeping covered, until roast is browned and cooked through, about 3 hours more. An instant-read thermometer inserted in the thickest part of the roast should read 145 degrees F (65 degrees C).
• Check tenderness of roast with a fork; if not tender enough, add additional cook time in 30-minute increments until meat easily falls apart.
• Remove from the oven and transfer roast to a cutting board. Tent with foil and let rest for at least 20 minutes.
• Meanwhile, whisk water and flour together in a small bowl.
• Place the Dutch oven, uncovered, on the stovetop over medium heat. Smash the remaining onion pieces and stir, being careful not to let the gravy burn. Slowly add water-flour mixture, whisking until cooked through and desired thickness is achieved.
• Slice roast and serve alongside gravy.

MEXICAN POT ROAST

Steps:

• Heat olive oil in a large skillet over medium-high heat. Season beef chuck roast with salt and pepper. Cook roast in hot oil until browned entirely, 2 to 3 minutes per side; transfer browned roast to a slow cooker.
• Sprinkle onion, chile pepper, hot sauce, taco seasoning, chili powder, cayenne pepper, and garlic powder over the roast.
• Cook on Low until meat is fall-apart tender, 8 to 10 hours.

EASIEST POT ROAST EVER

Steps:

• Cut up potatoes, onions, and celery in to fairly large chunks and place in a slow cooker. Put roast on top of vegetables. Place 3 bouillon cubes randomly on top of roast and pour in water.
• Cover, and cook on low for 6 to 8 hours or High for 4 to 5 hours.

BAJA BEEF RECIPE - (4.5/5)

Steps:

• Sprinkle the seasoning all over the roast. Place a heavy skillet on the stove top and swirl a good amount of olive oil in pan. Turn heat to medium and let the oil heat until shimmering. Add the beef roast to the pan and sear 3-4 minutes each side or until a golden brown crust appears. Place the seared roast into the crock pot. Add the onion and garlic to the pan and saute to soften. Add a fat dash of water, or oops, tequila, into the searing pan to deglaze any stuck bits. Add the chopped roasted poblanos and stir, add the sauted veggies to crock on top of meat. Sprinkle the cumin, coriander, oregano, red chili, salt and sugar on top of the meat. Pour the tomatoes and tequila over the meat and spices. Cook on high for 4-6 hours or low for 8-10 hours or until the meat is falling apart and shreds easily with a spoon or fork. Taste and add salt and pepper if needed. Add the chopped cilantro and stir. Serve with warm tortillas and sides of chopped onion, shredded purple cabbage, fresh limes and crumbled queso fresco.