Southwestern Pot Roast
A southwestern take on pot roast where corn tortillas are used to thicken the gravy.
Keywords
- Southwest (Tex-Mex)
- US & Canada
- Meat
- Main Courses
- Stews
- Beef
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Cooking tools:
- Slow cooker
- Food processor
- Blender
- Immersion blender
- Skillet
- Wooden spoon
- Spoon
- Carving board
- Aluminum foil
- Serving platter
- Mixing bowl
- Stove
- Microwave
- Salt shaker
- Pepper mill
- Measuring spoon
- Chef's knife
- Cutting board
- Refrigerator
Ingredients
- 1 boneless beef chuck roast (5 1/2 - 6 pounds), tied
- 4 teaspoons vegetable oil
- 2 medium onion, chopped
- 1 medium red bell pepper, chopped
- 4 medium jalapeño chiles, seeded and minced
- 8 medium cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 2 3/4 cups low-sodium chicken broth
- 3 tablespoons chili powder
- 2 tablespoons ground cumin
- 1 - 2 teaspoons cayenne pepper
- 1 teaspoon dried oregano
- 6 corn tortillas (6-inch)
- 2 tablespoons chopped fresh cilantro leaves
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