Petes Own Southwest Beef Roast Recipes

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SOUTHWESTERN ROAST BEEF



Southwestern Roast Beef image

Roast beef tender enough to cut with a fork, each juicy slice is loaded with southwestern flavors to create this Southwestern Roast Beef.

Provided by Mary Younkin

Categories     Main Course

Time 1h35m

Number Of Ingredients 9

3 pounds center cut top sirloin beef roast
1/3 cup honey mustard
2 tablespoons kosher salt
1 tablespoon NM chili powder
4 teaspoons cumin
3 teaspoons smoked paprika
2 teaspoons granulated garlic or garlic powder
1 teaspoon granulated onion or onion powder
1 teaspoon cayenne pepper

Steps:

  • Stir together the salt, chili powder, cumin, paprika, garlic powder, onion powder, and cayenne. Tie the roast with cooking twine. You can watch a quick how to video here. (Tying isn't required, but it will help ensure an evenly cooked roast.) Set the roast on a rack over a baking tray or inside a roasting pan. Use a pastry brush to coat the roast generously with the honey mustard. Place the roast fat side down and sprinkle the roast with about 1/3 of the spices. Turn the roast over, so the fat side is on top, and sprinkle the top and sides with the remaining spices. A good rule of thumb is to sprinkle the roast until the spices no longer stick to it. I used about 2/3 of the rub.
  • Make sure the roast is still fat side up and cover lightly with plastic wrap and refrigerate 8 hours or overnight. Remove the roast from the refrigerator and set it on the counter about half an hour before cooking. (You can also cook it straight from the refrigerator, just expect to add a few minutes cooking time.)
  • Preheat the oven to 475 degrees. Uncover the roast and place it in the center of the very hot oven. Roast for 15 minutes, then reduce the temperature to 300 degrees, continue cooking for 45 minutes, or just until the roast hits 130 degrees. Remove from the oven and let the meat rest for at least 15 minutes before slicing. Enjoy!

Nutrition Facts : Calories 500 kcal, Carbohydrate 6 g, Protein 62 g, Fat 23 g, SaturatedFat 6 g, Cholesterol 180 mg, Sodium 2522 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

CROCKPOT SOUTHWEST BEEF ROAST



Crockpot Southwest Beef Roast image

Crockpot Southwest beef roast is an incredibly easy beef roast recipe, perfect for weeknight dinners or for making game day sandwiches. This slow cooker recipe uses 4 ingredients and takes just 5 minutes to prep.

Provided by Amee

Categories     Main Course

Time 8h5m

Number Of Ingredients 6

15.5 oz jar salsa (I use a good organic, chunky medium salsa for this)
2 large garlic cloves (smashed and peeled)
1/2 cup beef stock
3 lb grassfed beef shoulder roast
1 tbsp butter (for browning roast)
salt & fresh cracked pepper to taste

Steps:

  • Melt butter over medium-high heat in a large skillet.
  • Add roast and brown quickly on all sides.
  • Transfer roast to crockpot and add all other ingredients.
  • Cook on low for 8 hours.
  • Shred meat and serve over corn tortillas with your favorite garnishes (avocado, fresh chopped tomatoes, lettuce, cheese, etc.)

Nutrition Facts : Carbohydrate 4 g, Protein 50 g, Fat 12 g, SaturatedFat 6 g, Cholesterol 142 mg, Sodium 545 mg, Fiber 1 g, Sugar 2 g, Calories 334 kcal, ServingSize 1 serving

PETE'S OWN SOUTHWEST BEEF ROAST



Pete's Own Southwest Beef Roast image

I came up with this after going to a mexican restaurant that used shredded beef in their dishes.I tried my best to copy the flavor but think mine may be tastier.Enjoy!

Provided by peter deuel

Categories     Roast Beef

Time 5h20m

Yield 2-5 serving(s)

Number Of Ingredients 8

2 -3 lbs bottom round beef roast
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
2 1/2 tablespoons chili powder (split into 1 Tbsp and 1 1/2 Tbsp)
2 tablespoons vegetable oil
3 (14 ounce) cans diced tomatoes with mild green chilies (any brand)
2 tablespoons all-purpose flour
1 cup water

Steps:

  • preheat a large skillet (preferably cast iron) to about 350 degrees.
  • (If using regular skillet heat on med-hi).
  • Season roast w/salt,pepper and 1 Tbsp chili powder on all sides.
  • Add oil to skillet and brown roast,turning roast after 2 minutes on each side.
  • Put roast in a crock-pot or 6-quart stock pot.
  • Pour all three cans diced tomatoes and chilies over roast to cover (add water if liquid doesn't cover roast) Add remaining chili powder to pot, stir into liquid as best as possible.
  • cook 2-5 hours or until meat is tender.
  • About 30 minutes before roast is done, ladle 2 cups of liquid from pot into a saucepan using a wire strainer to remove chunks of tomato.
  • Mix flour with water until dissolved.
  • Remove saucepan from heat and add in flour mixture,stir until well blended.
  • Return pan to stove on low heat.
  • Stir until sauce thickens.
  • Slice meat thin,serve with spanish rice.
  • Spoon sauce over meat and enjoy!

SOUTHWESTERN CROCK POT POT ROAST



Southwestern Crock Pot Pot Roast image

I found this recipe in the local newspaper, but adapted it to my families taste. This makes a wonderful dinner on a cold winter night!

Provided by Kim D.

Categories     One Dish Meal

Time 8h10m

Yield 4-6 serving(s)

Number Of Ingredients 14

2 -2 1/2 lbs pot roast (I use eye of round)
1/2 cup chili powder
1 tablespoon dried onion flakes
4 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon pepper
3 garlic cloves, minced
2 cups uncooked pinto beans
1 (4 ounce) can chopped green chilies, undrained
2 (10 ounce) cans Ro-Tel tomatoes, undrained
1 (10 1/2 ounce) can poblano soup
1/2 cup water

Steps:

  • Mix chili powder, onion flakes, cumin, paprika, cayenne pepper, salt, pepper and garlic together in a small bowl.
  • Rub seasonings on roast on all sides.
  • Places roast in crock pot.
  • Sprinkle remaining seasoning on top of roast.
  • Place uncooked beans around the roast.
  • Pour chiles, tomatoes, soup and water over roast.
  • (Do not add any more water; beans will cook in roast's own juices.)
  • Cook on low for 8 to 9 hours until roast shreds easily.
  • Finish shredding roast and stir to blend roast and beans.
  • Serve in a bowl along with cornbread or in warm tortillas garnished with grated cheddar cheese, sour cream, guacamole and sliced jalapeños.

Nutrition Facts : Calories 220.9, Fat 3.8, SaturatedFat 0.6, Sodium 1132.9, Carbohydrate 41.9, Fiber 14.7, Sugar 3.6, Protein 12.3

SOUTHWESTERN POT ROAST



Southwestern Pot Roast image

I bought a bag of the colorful sweet peppers and had a roast in the refrigerator to cook. I was out of beef broth and pulled this together from things in the pantry.This recipe just came together and turned out really good. I will definitely make it again.

Provided by Jenny Powers

Categories     Beef

Time 5h20m

Number Of Ingredients 13

3 lb rump roast
1 pkg dried onion soup
1 pkg au jus gravy mix
1 can(s) mild rotel tomatoes with chili's
16 oz package of sliced mushrooms
12 oz package of assorted sweet peppers, sliced
1 can(s) beefy mushroom soup
5 fresh garlic cloves, peeled
1 tsp dried oregano
1/4 tsp cumin powder
1/2 tsp chili powder
1/4 tsp ancho chili powder - optional
1 1/2 c water

Steps:

  • 1. Brown the roast to sear the meat.
  • 2. Add all ingredients except the peppers and mushrooms.
  • 3. Simmer in the slow cooker on low for 4 hours.
  • 4. Put the mushrooms and peppers in the cooker and cook on low for another hour or until vegetables are tender.
  • 5. Prior to slicing the roast, let it rest on a cutting board tented in foil for 15-20 mins. Place desired number of slices on a small platter with the vegetable mixture and gravy. Serve with rice.
  • 6. Note: If you desire a thicker gravy, thicken when the meat and vegetables are removed.

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