The holidays are a busy time of year with gifts to purchase, parties to attend and menus to plan, but one of the best parts about the holidays is friends and family gathering together! Whether it’s a wrapping party with a few neighbors or family staying for the week, these warm and comforting meals make the perfect choice for your holiday gatherings – and the leftovers are the ideal go-to meal!
When I first saw this recipe by the Texas Beef Council, I knew I just had to try it! I love anything with peppers and spices, and so does our family, so I knew it was a meal we were all going to be looking forward to. Pot roast is very easy to make, especially if you follow the tips given in my Holiday Beef Recipe Week 3 post, and soon enough you’ll have a dinner the whole family will love. We made our Mexican Style Pot Roast last a little longer by pulling the tender fall-apart-with-your-fork roast and wrapping in freshly made tortillas. Serve with Mexican rice and beans and you’ll have a full meal.
Mexican Style Pot Roast
2 1/2—3 lb. chuck roast
2 Tbsp. vegetable oil
1/2 tsp. salt
1/2 tsp. black pepper
1 cup Mexican beer (recipe tested with Corona)
1 can (10 oz.) diced tomatoes and green chilies
1 can (15 oz.) corn, drained
1 can (15 oz.) black beans, drained and rinsed
1 cup prepared pico de gallo
1 cup prepared picante sauce
shredded Mexican cheese blend
Preheat oven to 325 degrees F. Heat oil in Dutch oven over medium-high heat, until hot.
Salt and pepper roast on all sides and pat with clean hands. Place roast in hot pan. Brown on all sides.
Add beer, tomatoes, corn, black beans, pico de gallo and picante sauce. Cover tightly with lid and place in preheated oven. Cook 3 to 3 1/2 hours, or until fork tender.
Remove from oven, allow to cool 10-15 minutes. Shred beef with fork, removing any remaining fat. Stir to incorporate all ingredients in pan.
Serve on flour tortillas topped with grated cheese.
Disclosure: I am just one of ten Texas Beef Loving Gals sharing holiday beef recipes! Check the other nine out: Amy from Mom’s Toolbox, Arena from The Nerd’s Wife, Brenda from Meal Planning Magic, Christina from A Closet Writer, Crystal from Crystal and Company, Jessica from My Baking Heart, Lori from A Day in the Motherhood, and Trista from Mommy Upgrade.
I am participating in a four week campaign promoting Texas beef and am being compensated for my efforts. All opinions are my own. Recipes are courtesy the Texas Beef Council.