Slow-Simmered Roast with Tomato and Green Chilies
The scent of cumin and chilies simmering in the Dutch oven transforms the kitchen on a cold afternoon. This roast takes the familiar comfort of slow-cooked meat and infuses it with the warmth of green chilies and taco seasoning. Whether using beef chuck or pork shoulder, the meat becomes tender enough to fall apart, soaking up the savory tomato broth. The meal concludes with a rich gravy made from the pan drippings, perfect for ladling over the meat.
To round out the meal, the earthy sweetness of cornmeal is the ideal companion to the spiced gravy. Serve this roast alongside slices of Golden Cheddar Cornmeal Loaves or a basket of warm Old Fashioned Cornmeal Drops to catch every drop of sauce.
Yields: 10 to 12 servings | Prep Time: 20 minutes | Cook Time: 2 hours 30 minutes | Temperature: Stovetop
Ingredients
- 1 (3- to 3 1/2-pound) beef chuck pot roast or pork shoulder blade roast
- 2 tablespoons cooking oil or shortening
- 1 (7 1/2-ounce) can tomatoes, diced
- 1 (4-ounce) can green chilies, drained
- 1/4 cup water (for simmering)
- 2 tablespoons taco seasoning mix
- 2 teaspoons instant beef bouillon granules
- 1 teaspoon sugar
- 1/4 cup cold water (for gravy)
- 2 tablespoons all-purpose flour
Instructions
- Brown: Trim excess fat from the beef or pork roast. Heat the oil or shortening in a Dutch oven and brown the meat thoroughly on both sides.
- Combine: In a separate bowl, mix the undrained tomatoes, drained green chilies, 1/4 cup of water, taco seasoning, beef bouillon granules, and sugar. Pour this mixture over the browned meat.
- Simmer: Cover the Dutch oven and simmer over low heat for 2 to 2 1/2 hours, or until the meat is tender.
- Rest: Remove the meat to a heated platter and cover to keep warm while preparing the gravy.
- Prepare the Gravy: Pour the pan juices into a measuring cup and skim off the fat. Add enough water to the juices if necessary to measure 1 3/4 cups of liquid. Pour this liquid into a saucepan.
- Thicken: In a small cup, blend the 1/4 cup of cold water into the flour until smooth. Stir this into the liquid in the saucepan.
- Finish: Cook and stir over medium heat until the gravy is thickened and bubbly. Serve hot with the roast.
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Mexican-Style Pot Roast with Green Chili Gravy
A tender pot roast slow-cooked with tomatoes, green chilies, and taco seasoning, finished with a rich homemade gravy. A flavorful twist on a classic Sunday dinner.
Ingredients
Instructions
Brown:
-
Trim excess fat from the beef or pork roast.
-
Heat the oil or shortening in a Dutch oven and brown the meat thoroughly on both sides.
Combine:
-
In a separate bowl, mix the undrained tomatoes, drained green chilies, 1/4 cup of water, taco seasoning, beef bouillon granules, and sugar.
-
Pour this mixture over the browned meat.
Simmer:
-
Cover the Dutch oven and simmer over low heat for 2 to 2 1/2 hours, or until the meat is tender.
Rest:
-
Remove the meat to a heated platter and cover to keep warm while preparing the gravy.
Prepare the Gravy:
-
Pour the pan juices into a measuring cup and skim off the fat.
-
Add enough water to the juices if necessary to measure 1 3/4 cups of liquid.
-
Pour this liquid into a saucepan.
Thicken:
-
In a small cup, blend the 1/4 cup of cold water into the flour until smooth.
-
Stir this into the liquid in the saucepan.
Finish:
-
Cook and stir over medium heat until the gravy is thickened and bubbly.
-
Serve hot with the roast.
