Mexican-Style Pot Roast
A flavorful Mexican-style pot roast featuring tender beef, spicy peppers, corn, and savory tomato sauce—perfect for hearty family meals with bold, authentic flavors.
Ingredients
- 1 Tbsp. oil ⓘ
- 1 (3 lb.) beef chuck arm roast ⓘ
- 2 medium onions ⓘ
- 1 (16 oz.) can tomato puree ⓘ
- 1 Tbsp. sugar ⓘ
- 1 tsp. oregano leaves ⓘ
- 2 (10 oz.) pkg. frozen corn ⓘ
- 3 medium garlic cloves
- 4 medium red hot peppers or hot green peppers ⓘ
- Jalapeno or Serrano ⓘ
- 1/4 c. red wine vinegar ⓘ
- 2 tsp. salt ⓘ
- 4 medium green bell peppers ⓘ
Instructions
- In an 8-quart Dutch oven over medium-high heat, heat oil and cook halved garlic cloves until lightly browned; discard garlic cloves.
- Add beef chuck arm roast and cook in the drippings until browned on all sides, then remove meat to a plate and set aside.
- In the same Dutch oven, cook hot peppers and onions over medium heat until tender, stirring frequently.
- Return the meat to the pan; add tomato puree, vinegar, sugar, salt, and oregano; bring to a boil over high heat.
- Reduce heat to low, cover, and simmer for 1 hour.
- Add the quartered green peppers, cover, and simmer for an additional hour or until the meat is fork-tender, skimming off excess fat from the juices.
- Add the frozen corn to the meat mixture and bring to a boil over high heat.
- Reduce heat to low, cover, and simmer for 5 minutes or until the corn kernels are tender.
Tips & Substitutions
For a more robust flavor, consider marinating the beef in the vinegar and spices overnight. You can substitute the beef chuck roast with pork shoulder for a different taste. If you prefer less heat, use fewer hot peppers or opt for mild varieties. This dish can also be made in a slow cooker for more convenient cooking.
Serving Suggestions
Serve the Mexican-Style Pot Roast with warm tortillas or over rice to soak up the flavorful juices. It pairs beautifully with a side of refried beans or a fresh salad. For a complete meal, consider offering Donna'S Taco Dip as an appetizer to complement the main dish.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, gently warm in a saucepan over low heat until heated through, adding a splash of broth if necessary to prevent drying out. This pot roast also freezes well for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Mexican-Style Pot Roast contains roughly 299 calories, with 17g protein, 38g carbohydrates, and 12g fat. It is an excellent source of iron (45% of the Daily Value), dietary fiber (41% of the Daily Value), and vitamin C (37% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 708mg per serving (31% 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 beef for this recipe?
Yes, you can use other cuts like brisket or round roast, which will also work well. Keep in mind, different cuts may vary in cooking time and tenderness, so adjust accordingly to ensure the meat becomes fork-tender.
How can I make this dish less spicy?
To reduce the heat, simply use fewer hot peppers and choose milder varieties like bell peppers. You can also add a dollop of sour cream or avocado slices when serving to help balance the spice.
Can I prepare this dish ahead of time?
Absolutely! This pot roast actually tastes better the next day, as the flavors meld together. You can prepare it a day in advance, refrigerate, and reheat gently before serving for the best flavor.
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).