Picante Pot Roast
- Ready In:
- 4hrs 30mins
- Ingredients:
- 10
- Serves:
-
6-8
ingredients
- 3 lbs boneless shoulder chuck roast
- 3 -4 cloves garlic, slivered (I use the jarred garlic pieces – about 1t)
- 1 -2 pickled jalapeno pepper, slivered
- blend of dry southwest seasoning (I use Emeril’s Southwestern blend or the Bayou Blast either one)
- 2 tablespoons bacon drippings or 2 tablespoons oil
- 1⁄4 cup all-purpose flour
- 2 (10 ounce) cans ro-tel tomatoes and green chilies
- 1⁄2 - 1 cup unsalted beef stock (I use Campbell’s even though it has salt and just cut the salt on the roast)
- 6 carrots, cut in halves (I use a bag of baby carrots)
- 1 -2 onion, sliced in rings
directions
- Insert the garlic and jalapeno slivers into openings in the meat’s surface.
- Rub the meat well with the dry rub or other seasoning blend, and let it sit about 30 minutes to come close to room temperature.
- Preheat the oven to 300 degrees.
- Heat the bacon drippings (for more flavor) or oil in a heavy lidded skillet or Dutch oven.
- Dredge the meat in the flour, and brown it in the drippings or oil.
- Turn off the heat.
- Pour in the tomatoes and ½ cup of stock, and add the carrots and onions to the pan.
- Cover the pan tightly, and bake the roast for 4 hours.
- Check the meat after 3 hours, and add more stock if it is getting dry.
- If it seems a little soupy, uncover it for the last 30 minutes of baking.
- The meat should be falling apart tender when done.
- Serve the meat and vegetables hot.
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RECIPE SUBMITTED BY
I am a teacher that likes to cook - sometimes. Right now I teach 8th grade English. I have three children: Kyndal 17, Spenser 15, and Sophie who will be 4 in October. We live in Waco, TX and like it. It is just the right size for us - not too big, but big enough to have lots of things to do.
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<br>I like to cook when I am 'in the mood'and don't have a lot of other things to do. Before Sophie was born I did a lot of cooking ahead. Something that I am way behind on now.