Nutritional Info

Nutrition Facts

Serving Size 1 (135g)

Calories 211
Calories from Fat 68 (32%)
Amount Per Serving %DIV
Total Fat 7.5g 12%
Saturated Fat 3.2g 16%
Monounsaturated Fat 3.8g
Polyunsaturated Fat 0.5g
Trans Fat 0.0g
Cholesterol 12.9mg 4%
Sodium 1060.7mg 46%
Potassium 212.7mg 5%
Total Carbohydrate 19.2g 6%
Dietary Fiber 0g 0%
Sugars 1.5g
Protein 13.9g 28%

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Recipe Description
This is a great basic pot roast recipe you can take from the standard version to a full blown Mexican style fiesta. The addition of sweet corn, tomatoes and kidney beans adds visual impact, while the cinnamon delivers a surprise to your taste buds.
Prep time
30 min
Cook time
2 hr 45 min
Ready In
3 hr 15 min

Ingredients

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Serves To:USMetric
2 Tablespoon(T)  olive oil
4 Pound(lb)  beef roast (bottom round, rump, or chuck), boned and rolled
1   large yellow onion, coarsely chopped
1 Cup(c)  dry red wine
1 Pound(lb)  tomatoes, with their juice, chopped
2 Teaspoon(t)  dried basil, crumbled
1 Teaspoon(t)  salt
1/8 Teaspoon(t)  black pepper
4   small potatoes, peeled and cut into 1 inch cubes
4   medium sized carrots, peeled and cut into 2 inch lengths
4   medium sized stalks celery, cut into 2 inch lengths
4   medium sized zucchini, sliced 1/2 inch thick

Preparation

Preheat oven to 375°F. Heat the oil in a 6 quart flame proof casserole or Dutch oven over moderate heat for 1 minute. Using paper towels, blot the roast dry, add it to the casserole, and brown on all sides, about 10 minutes. Remove the roast and set aside. Skim all but 2 tablespoons of the drippings from the casserole, then add the onion and saute until soft, about 5 minutes. Stir in the wine, scraping up any browned bits from the bottom of the casserole. Return the roast to the casserole and add the tomatoes, basil, salt and pepper. Bring to a simmer, cover, and transfer the casserole to the oven. Bake for 2 1/2 hours, turning the roast every 30 minutes. Add the potatoes, carrots, and celery. Cover, and bake for 15 minutes. Add the zucchini. Cover and bake until the meat and vegetables are tender, about 15 minutes more. Transfer the meat and vegetables to a serving platter. Skim any excess fat from the casserole drippings, then spoon the drippings over the roast and vegetables. Mexican Pot Roast: Follow Step 1 as directed. In Step 2, add 2 minced garlic cloves and 1 cored, seeded, and chopped sweet green pepper along with the onion. Then substitute 1 cup basic beef stock or canned beef broth for the wine. In Step 3, omit the basil and add 3 tablespoons chili powder and l/2 teaspoon each ground red pepper (cayenne), the potatoes, carrots, celery and cinnamon, along with the tomatoes, salt, and pepper. In Step 4, eliminate zucchini. Add 2 pounds red kidney beans, drained, then cover and bake for 15 minutes, or until the beef is tender. Add 4 ears fresh or partially thawed frozen corn, cut into 2 inch pieces, and 1 large sweet red pepper, cored, seeded and cut into matchstick strips. Cover and bake 15 minutes more. For a thicker sauce, mash some of the beans with the back of a spoon. Serve as directed in Step 5, wreathing the roast with the beans, corn,and sweet red pepper, and sprinkling with 1/4 cup minced fresh coriander (cilantro) or flat leaf parsley.

Additional notes

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