New Mexicostyle Pot Roast Recipes

NEW MEXICO POT ROAST

New Mexico Pot Roast image

While on many of my travels I stopped in a small mountain town named Ruidoso, New Mexico and met some friends there that made this recipe for me one night, I loved it during that cold mountain winter.

Provided by Johnney

Categories One Dish Meal

Time 3h20m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

3 -3 1/2 lbs boneless chuck roast
1/2 cup all-purpose flour
1 teaspoon paprika
1/2 teaspoon fresh groung black pepper
1 teaspoon garlic salt
1 teaspoon red chili powder
1 tablespoon butter
1 cup water
1 cup dry red wine
4 ounces chopped green chili peppers (Fresh or Canned)
1 clove garlic, peeled,cut in half
2 bay leaves, cut in half
1 teaspoon red chili powder

Steps:

Rinse meat and pat dry with paper towel.
Mix Flour, Paprika, Pepper, Garlic Salt, and Red Chile Powder in a Plasitc or Paper Bag.
Shake Meat in the bag and coat well.
Melt Butter in a Dutch Oven or oven-proof dish.
Remove the meat from the bag.
(Duh! Sorry Ya' never know!).
Sear Roast on all sides over high heat.
Remove from heat.
Add water, wine, green chile, garlic, bay leaves, and red chile powder.
Cover and bake in 350-degree oven for 2 1/2 to 3 hours or until tests very tender.
Remove bay leaves before serving.

BAJA POT ROAST

Baja Pot Roast image

This isn't Grandma's traditional pot roast. My Baja pot roast is a kicked-up combination of spicy chuck roast, potatoes, and baby carrots with pico de gallo, jalapeno, green chiles, and Southwestern spices that explode together with every bite. Serve as-is or with tortillas and sour cream.

Provided by Charlize Jamieson

Categories Main Dish Recipes Beef Pot Roast Recipes

Time 5h25m

Yield 16

Number Of Ingredients 12

Ingredients

1 (4 pound) boneless beef chuck roast
sea salt and ground black pepper to taste
3 tablespoons olive oil
1 (24 ounce) bag baby potatoes
2 cups baby carrots
1 ½ cups pico de gallo
1 cup canned diced green chiles, drained
½ cup chopped jalapeno peppers
1 (1 ounce) envelope taco seasoning mix
1 tablespoon garlic pepper seasoning
1 teaspoon red hot sauce
1 teaspoon chili powder

Steps:

Season chuck roast with salt and pepper on all sides. Heat olive oil in a large skillet over medium heat. Add roast and cook until browned, 3 to 5 minutes per side. Transfer to the slow cooker; set on Low.
Arrange potatoes, carrots, pico de gallo, green chiles, and jalapeno peppers around the roast. Sprinkle in taco seasoning, garlic pepper, hot sauce, and chili powder. Cover and cook until roast is fall-apart tender, about 5 hours.

Nutrition Facts : Calories 250.6 calories, Carbohydrate 11.6 g, Cholesterol 51.7 mg, Fat 15.4 g, Fiber 1.7 g, Protein 14.3 g, SaturatedFat 5.5 g, Sodium 498.7 mg, Sugar 2.7 g

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