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.
Nutrition & Diet Analysis (per serving)
485
kcal
24% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Wheat/Gluten
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).
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).