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.
Nutrition & Diet Analysis (per serving)
591
kcal
30% DV
Protein
Fat
Carbs
Diet fit
High-fiber
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).