New Mexico Red Pot Roast
Recipe: #32648
June 22, 2019
Categories: Roast Beef, Beef Chuck, Mexican, Southwest Slow Cooker, Spices, more
"This is the sauce you use for several dishes over refried beans for dip And the filling and sauce for a large burrito that you get in meican restaurants. some people call them wet burritos"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (364.9 g)
- Calories 259.3
- Total Fat - 7.8 g
- Saturated Fat - 2.4 g
- Cholesterol - 112.3 mg
- Sodium - 914.2 mg
- Total Carbohydrate - 7.1 g
- Dietary Fiber - 1.9 g
- Sugars - 2.9 g
- Protein - 39.2 g
- Calcium - 60.3 mg
- Iron - 4.2 mg
- Vitamin C - 9 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Heat oil sear meat
Step 2
Put in crock pot
Step 3
Put rest of ingredients
Step 4
Cook on low 6 hours
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting the beef chuck roast, look for one with good marbling for the best flavor.
- Be sure to use a low sodium beef broth so that the dish does not become too salty.
- Substitute olive oil for the vegetable oil for a more flavorful dish. The olive oil will add a subtle nutty flavor and a healthy dose of monounsaturated fats.
- Substitute beef stock for the beef broth for a richer flavor. The beef stock will provide a more intense flavor and a deeper color to the dish.
Southwest Red Pot Roast Heat oil in a large skillet over medium-high heat. Sear the beef chuck roast on each side for 3 minutes per side. Add the onion, garlic, tomato paste, lime juice, garlic powder, chili powder, cumin, paprika, oregano, salt, red chili flakes, and pepper to the skillet. Cook for 2 minutes, stirring occasionally. Transfer the mixture to a slow cooker. Pour the tomato sauce and beef broth over the beef and stir to combine. Cook on low for 6 hours.
Mexican Rice: Mexican Rice is the perfect side dish to serve with this New Mexico Red Pot Roast. The flavors of the tomato sauce, beef broth and spices in the pot roast will be complemented by the Mexican Rice's combination of onion, garlic, and spices. The Mexican Rice will also help to soak up the delicious sauce from the pot roast.
Black Beans: Black Beans are the perfect accompaniment to this New Mexico Red Pot Roast. The hearty flavor of the black beans will contrast nicely with the savory flavors of the pot roast. The black beans will also help to absorb the delicious sauce from the pot roast, making the dish even more flavorful. Plus, black beans are a great source of fiber and protein, making them a nutritious side dish to serve with this recipe.
FAQ
Q: How do I adjust the spiciness of the dish?
A: You can adjust the spiciness of the dish by changing the amount of chili powder, chili flakes, and cumin you use. Start with a small amount and add more to taste.
Q: Can I use fresh ingredients instead of canned?
A: Yes, you can use fresh ingredients instead of canned. However, you may need to adjust the cooking time and add more seasoning to taste.
2 Reviews
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Fun facts:
Fun Fact 1: This dish is said to be a favorite of the famous American actor, Johnny Depp. He is said to have had it while filming the movie "Pirates of the Caribbean" in New Mexico.
Fun Fact 2: New Mexico Red Pot Roast is a traditional dish in the state of New Mexico, and is often served during special occasions such as weddings and baptisms. It is also served in many Mexican restaurants in the area.