Chili Pot Roast
A hearty chili-flavored pot roast with tender vegetables, perfect for a comforting family dinner that combines rich flavors and nutritious greens in every bite.
Ingredients
Instructions
- Rub the beef chuck roast with a mixture of flour, salt, cumin seed, and chili powder.
- Heat vegetable oil in a deep, heavy, nonstick Dutch oven.
- Add the beef to the heated oil.
- Brown the beef over medium heat on all sides, about 10 minutes.
- Pour off any excess fat from the Dutch oven.
- Turn the heat to the lowest setting.
- Add tomato juice or beef broth to the Dutch oven.
- Cover and cook slowly for 1 hour, adding water if the liquid boils down too dry.
- Place the whole cauliflower on top of the beef.
- Cover and cook over the lowest heat for 30 minutes.
- Add the broccoli to the pot.
- Cook over the lowest heat for an additional 30 minutes.
- At the end of cooking, the vegetables should be tender crisp.
Tips & Substitutions
For a richer flavor, consider marinating the chuck roast overnight with the seasoning mix. If you don't have cumin seeds, ground cumin works as a substitute. You can also use chicken broth if beef broth is not available. To enhance the dish, try adding some chopped bell peppers or onions when browning the meat.
Serving Suggestions
Serve the chili pot roast with crusty bread or over a bed of rice to soak up the delicious juices. A refreshing side salad, like Viola's Marinated Vegetable Salad, complements the richness of the roast perfectly. For a heartier meal, consider pairing with mashed potatoes or roasted sweet potatoes.
Storage & Reheating
Leftover chili pot roast can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the roast and vegetables in a covered dish in the oven at 350°F until warmed through. Alternatively, you can reheat in a microwave, adding a splash of broth to maintain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Chili Pot Roast contains roughly 957 calories, with 42g protein, 105g carbohydrates, and 60g fat. It is an excellent source of iron (222% of the Daily Value), calcium (154% of the Daily Value), and dietary fiber (90% of the Daily Value). Note that it is relatively high in sodium, at 1818mg per serving (79% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of meat for this recipe?
Yes, while chuck roast is ideal for its flavor and tenderness when slow-cooked, you can also use brisket or round roast. Just adjust cooking times as needed, since these cuts may vary in cooking duration.
What can I do if the roast comes out tough?
If your roast ends up tough, it likely hasn't cooked long enough. Ensure it simmers at low heat for an adequate time to break down the fibers. Consider adding a bit more liquid and covering it tightly to trap steam during cooking.
Can I make this recipe in a slow cooker?
Absolutely! To adapt this recipe for a slow cooker, brown the roast first, then transfer it to the slow cooker with the broth and spices. Cook on low for 6-8 hours or until the meat is fork-tender for a deliciously easy meal.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).