How To Video
Southwestern-Style Pot Roast
- 3-1/2 to 4 lb. Harris Ranch boneless beef chuck roast
- 1 tbsp. vegetable oil
- 1 large onion chopped
- 1 can 14-1/2 oz. peeled whole tomatoes, cut up, undrained
- 2 pounds medium red potatoes cut into quarters
- 1 tbsp. cornstarch dissolve in 2 tablespoons water
- 1 can 4 oz. chopped green chilies, undrained
- 2 tbsp. fresh parsley chopped
- 2 large cloves garlic crushed
- 1 tbsp. chili powder
- 1 tsp. salt
- 1/2 tsp. cracked black pepper
Start by taking your boneless beef chuck roast out of the refrigerator and letting it settle at room temperature for about 1 hour.
While the chuck settles prepare the following ingredients listed above: onions, tomatoes, potatoes, cornstarch, green chilies and parsley.
Next, prepare the seasoning for the meat by combining the seasoning ingredients listed above. Mix the seasonings well, and press them evenly into the surface of the beef.
Next, place 1 tablespoon of vegetable oil in a Dutch oven, and heat it over medium-high heat until hot. Add the beef chuck, and brown evenly on all sides.
Remove beef and pour off drippings.
Add onions and tomatoes. Bring to a boil. Then return the beef to the Dutch oven, cover tightly and reduce the heat to low. Simmer on the stove, checking occasionally and skimming off fat each time. Simmer for 1-1/2 to 2 hours or until the beef is tender.
Add the potatoes, cover, and continue cooking for about 35 minutes or until both the beef and potatoes are tender.
Remove the beef and potatoes to a platter and keep them warm by covering with foil.
Next, add the cornstarch mixture and green chilies. Stir for 1 minute or until the sauce is thickened and bubbly. Stir in the parsley.
Serve your southwestern-style pot roast with the potatoes and sauce.