Sweet and Spicy Chuck Roast

25m
Prep Time
7h
Cook Time
7h 25m
Ready In


"Delicious! We had this for dinner tonight, by candlelight because of a power outage. Good thing I have a gas stove! Serve with warm tortillas for soft tacos. Prep time doesn't include overnight marinating time. Adapted from Mexican Made Easy on Food Network. Can be made in crockpot."

Original is 6 servings

Nutritional

  • Serving Size: 1 (444.3 g)
  • Calories 853.3
  • Total Fat - 59.1 g
  • Saturated Fat - 23.2 g
  • Cholesterol - 286.1 mg
  • Sodium - 740.5 mg
  • Total Carbohydrate - 16.1 g
  • Dietary Fiber - 0.6 g
  • Sugars - 13.9 g
  • Protein - 60.8 g
  • Calcium - 73.1 mg
  • Iron - 5.5 mg
  • Vitamin C - 3.1 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Roast chilis in oven at 400 degrees until skin is burnt. Cool and peel, discarding seeds.

Step 2

Put in blender with remaining marinade ingredients. Place roast in large ziplock bag and pour in marinade and refrigerate overnight.

Step 3

Place roast and marinade in heavy pot. Cook over low until falling apart tender, 4-6 hours, depending on size of roast.

Step 4

Remove bones, hard to do by candlelight! Shred with two forks, and serve in juice.

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 a good amount of marbling for optimal flavor.
  • If you can't find poblano chilis, you can substitute with other milder chilis such as Anaheim peppers.

  • Substitute the beef chuck roast with a pork shoulder roast. The benefit of this substitution is that pork shoulder is more flavorful than beef chuck, and it is also a less expensive cut of meat.
  • Substitute the poblano chilis with jalapeno peppers. The benefit of this substitution is that jalapenos are spicier than poblanos, so the dish will have a more intense heat.

Slow Cooker Variation Place roast and marinade in slow cooker. Cook on low for 8-10 hours until falling apart tender. Remove bones and shred with two forks, and serve in juice.


Oven Roasting Variation Preheat oven to 350°F. Place roast and marinade in a roasting pan. Roast for 2-2 1/2 hours or until the internal temperature of the roast reaches 145°F. Remove bones and shred with two forks, and serve in juice.


RECOMMENDED DISH TITLE: Mexican Street Corn Salad:

This delicious Mexican Street Corn Salad is a great side to serve with the Sweet and Spicy Chuck Roast. It's a perfect combination of sweet, spicy, and creamy flavors that will balance out the richness of the roast. The creamy dressing and the crunch of the corn make it a great complement to the roast. Plus, it's easy to make and only takes a few minutes to prepare.


RECOMMENDED DISH TITLE: Roasted Potatoes with Chimichurri Sauce:

This Roasted Potatoes with Chimichurri Sauce is a delicious and easy side to serve with the Sweet and Spicy Chuck Roast. The potatoes are roasted in olive oil and garlic to give them a crispy, golden crust and the chimichurri sauce adds a bright, flavorful punch. It's a great way to add some color and flavor to the plate, and the potatoes will help to balance out the richness of the roast. Plus, it's quick and easy to make, so you can have it ready in no time.




FAQ

Q: How long should I marinate the roast?

A: Marinate the roast overnight for best results. This allows for the flavors to fully penetrate the meat.



Q: What is the best temperature to cook a roast?

A: The best temperature to cook a roast is 350 degrees Fahrenheit, or 177 degrees Celsius. Cook the roast until the internal temperature reaches 145 degrees Fahrenheit, or 63 degrees Celsius.

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Fun facts:

The poblano chili is a key ingredient in the recipe, which is native to Mexico and has been a part of Mexican cuisine since the Aztec era. It was a favorite of Emperor Montezuma.

The recipe is adapted from the Mexican Made Easy cooking show, which aired on the Food Network from 2011-2013 and was hosted by Marcela Valladolid, a celebrity chef from Mexico.