Mexican Pot Roast

Name: Mexican Pot Roast
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 411 grams beef broth, divided; 1 teaspoon chili powder; 2 kilograms boneless chuck roast; 1 sprig Garnish: fresh cilantro; 1 stick (3-inch) cinnamon; 59 milliliters all-purpose flour, divided; 3 mediums onions; 1 Tbsp paprika; 2 teaspoons salt; 3 Tbsps vegetable oil

The recipe Mexican Pot Roast is ready in approximately 45 minutes and is definitely a tremendous dairy free option for lovers of Mexican food. One serving contains 656 calories, 60g of protein, and 42g of fat. This recipe covers 33% of your daily requirements of vitamins and minerals. This recipe serves 6. A mixture of vegetable oil, cinnamon stick, paprika, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert. It works well as a rather pricey main course.

Instructions

Stir together 2 tablespoons flour and next 3 ingredients in a shallow dish. Dredge roast in mixture.

Ingredients you will need

All Purpose Flour

Brown roast in hot oil in a Dutch oven. Insert cloves into onions, and add onions to Dutch oven. Reserve 1/4 cup broth.

Ingredients you will need

Clove

Onion

Broth

Cooking Oil

Equipment you will use

Dutch Oven

Add remaining broth and cinnamon stick to Dutch oven; bring to a boil. Cover, reduce heat, and simmer 2 to 2 1/2 hours or until meat is tender.

Ingredients you will need

Cinnamon Stick

Broth

Meat

Equipment you will use

Dutch Oven

Transfer roast to a serving platter, reserving drippings; keep roast warm.

Remove and discard onions.

Ingredients you will need

Onion

Add water to drippings to make 2 cups, and return to Dutch oven.

Ingredients you will need

Water

Equipment you will use

Dutch Oven

Whisk together remaining 2 tablespoons flour and reserved 1/4 cup beef broth until smooth; whisk into drippings. Cook over medium heat, whisking constantly, until thickened and bubbly.

Ingredients you will need

Beef Broth

All Purpose Flour

Equipment you will use

Whisk

Serve gravy with roast.

Ingredients you will need

Gravy

Garnish, if desired.

Equipment

Dutch Oven

Whisk

Ingredients

Servings:

411grams

beef broth, divided 1teaspoon

chili powder 2kilograms

boneless chuck roast 1sprig

Garnish: fresh cilantro 1stick

(3-inch) cinnamon 59milliliters

all-purpose flour, divided 3mediums

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Sandhi Sanford and Benedict Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 65 dollars per bottle.