A slow-cooked pot roast is the ultimate comfort food. Furthermore, after a little preparation by the cook, the oven does all the work, and you are left with fork-tender meat that can be served with your favorite sides.
| Level: | Easy |
| Total: | 5 hr 5 min |
| Active: | 25 min |
| Yield: | 6 to 8 servings |
Ingredients
- 3 ounces dried guajillo chiles, stemmed, seeds removed
- One 3- to 5-pound chuck roast
- Kosher salt and freshly ground black pepper
- 1 tablespoon chili powder
- 2 to 3 tablespoons olive oil
- 2 onions, peeled and quartered
- 1 jalapeño, sliced into rounds (keeping seeds)
- One 15-ounce can enchilada sauce
- 2 to 3 cups beef broth
- 2 to 3 sprigs fresh oregano
- 2 to 3 sprigs fresh thyme
Instructions
- Preheat the oven to 275 degrees F.
- Soak the chiles in hot water until soft and rehydrated, 15 to 20 minutes.
- Meanwhile, generously sprinkle the chuck roast with salt, pepper and the chili powder.
- Heat a large Dutch oven over medium heat, then add the olive oil. When the oil is hot, turn the heat up to medium-high and sear the roast until well browned, 5 to 6 minutes per side. Remove the roast to a plate and set aside.
- Add the quartered onions and sliced jalapeño to the pot, then cook until softened, 5 to 7 minutes.
- Pour the chiles and their soaking liquid into the pot and deglaze, scraping the bottom with a whisk. Place the roast back into the pot. Add the enchilada sauce and enough beef broth to cover the meat halfway. Add the fresh oregano and thyme.
- Put the lid on the Dutch oven, then roast until fall-apart tender, 3 hours for a 3-pound roast, or 4 hours for a 4- to 5-pound roast. Remove the roast from the Dutch oven and skim off the fat. Using an immersion blender, blend the sauce to your liking — you can completely puree it or leave some chunks.
- Return the meat to the pot until ready to serve with your favorite sides.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 408 |
| Total Fat | 17 g |
| Saturated Fat | 5 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 6 g |
| Sugar | 10 g |
| Protein | 49 g |
| Cholesterol | 136 mg |
| Sodium | 945 mg |
Reviews
This recipe is a solid foundation for an amazing dish. I made it yesterday (albeit with a few changes) and my family LOVED it! First, I made my own enchilada red sauce the day before, because its just better and more flavorful than canned. (combine a small can of tomato paste, 1 1/2 c chicken broth, a bottle of heinz chili sauce, a dash of lemon juice, salt, pepper, chili powder, onion & garlic powder, cayenne pepper, basil and oregano: season to your preference and done! Second, I used seeded and deveined guajillo AND a couple of ancho chili peppers, rehydrated in beef broth. Third, I pureed the chilies with an onion, 2 small seeded and deveined jalepenos and 5 cloves of garlic. I added the enchilada sauce and chili sauce to the beef and added the rest of the ingredients and cooked it in the oven for about 4 1/2 hrs. The meat was fall apart tender. I served over rice with cilantro, avocado and rice. Would be great for Birria tacos. Remember to taste as your cooking and adjust your seasoning according to your liking, you won’t be disappointed.
I made this recipe, got all of the ingredients and followed the directions to a T. It was not good at all; there was ZERO flavor. It was if I just braised it in water. I am not going to say don’t make it. But, you have been forewarned, by me and others who have made it on here that there is little to no flavor. A complete, fairly expensive disappointment.
Love! My husband is Mexican and he gave this his stamp of approval! I bought a cheaper cut of meat and at first I thought it was going to be dry and stringy, but after sitting in the sauce awhile after it was finished cooking it is AMAZING! I added whole potato’s to the roast. The sauce is so good, we are having it on tortillas! This left over sauce would be good for other recipes. Thanks really Good! 🙂
Maybe I did something wrong but the meat turned out dry and tough. There wasn’t quite the “zing” taste I anticipated. Ree, your recipes are usually spot on!
This is a great recipe for adding flavor to pot roast. I followed Ree’s recipe except I added carrots and celery and rehydrated the chilis in beef broth. I served it over cauliflower mash, but potatoes would be great too. Not too spicy, yet super flavorful. Thank you Ree!
Made this pot roast and used it as Chili Colorado wet and it was the flavor most Mexican restaurants here in WA have not duplicated lt was super good!
I made it and it was fantastic! It was perfect for birria tacos. I made it in the crockpot and it was so good. I’m making it this week for all my adult children this week!
This is fantastic!!!!!! Dried peppers cost about $2. Great for tacos!
I am a foodie and this recipe did not disappoint! My family devoured it. I used all beef broth and did not use water. The only other change I made was I served it with polenta. I will definitely keep this in my arsenal of recipes.
I followed the directions and bought each and every ingredient that the recipe called for and it had no flavor, just bland. I’m not rich by any means and to go out and spend that kind of money and have it not be any good is really frustrating, definitely not a win. I’ve made plenty of your other recipes and they have been absolutely delicious, like your ginger snap cheesecake, chicken pot pie, & your egg roll bowls that’s just a few of my favorites.