Santa Fe Pot Roast
A flavorful slow-cooked beef chuck roast infused with Mexican spices, stewed tomatoes, green chilies, and olives, perfect for hearty dinners with a southwestern twist.
Ingredients
- 3 lb. lean beef chuck ⓘ
- 1 1/2 tsp. chili powder ⓘ
- 1 tsp. ground cumin ⓘ
- 1/2 tsp. garlic powder ⓘ
- 1/4 tsp. black pepper ⓘ
- 1/2 tsp. dried oregano ⓘ
- 1 Tbsp. shortening ⓘ
- 2 (14 1/2 oz.) cans Mexican-style stewed tomatoes ⓘ
- 1 (4 oz.) can chopped green chilies ⓘ
- 1 (2 1/4 oz.) can sliced black olives, drained
Instructions
- Combine chili powder, cumin, garlic powder, black pepper, and dried oregano.
- Make small slits in the roast; insert some of the spice mixture into each slit.
- Dredge the roast in the spice mixture if desired.
- In a large skillet, heat the shortening over medium-high heat.
- Sear the roast on all sides until browned.
- Place the seared roast in a slow cooker or a roasting pan.
- Add the stewed tomatoes, chopped green chilies, and sliced black olives around the roast.
- Cover and cook on low for about 6 hours, or until the beef is tender.
- Serve hot with your favorite sides.
Tips & Substitutions
For a bit more heat, consider adding diced jalapeños or a splash of hot sauce to the pot. If you don't have shortening, olive oil works well for searing. Feel free to swap out the beef chuck for a similar cut like brisket, which may provide a different flavor profile. This recipe is also adaptable to a pressure cooker if you're short on time.
Serving Suggestions
This hearty pot roast pairs beautifully with mashed potatoes or rice to soak up the delicious sauce. For a fresh contrast, serve with a simple green salad or roasted vegetables. It also makes a great filling for tacos or burritos, especially when topped with avocado or cheese.
Storage & Reheating
Leftover Santa Fe Pot Roast can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the roast in a covered dish in the oven at 350°F until warmed through, or microwave in short intervals, adding a splash of broth to maintain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Santa Fe Pot Roast contains roughly 155 calories, with 6g protein, 28g carbohydrates, and 5g fat. It is an excellent source of iron (25% of the Daily Value), vitamin A (22% of the Daily Value), and dietary fiber (21% of the Daily Value), and a good source of vitamin C and potassium. Note that it is relatively high in sodium, at 1210mg per serving (53% 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, while beef chuck is ideal due to its marbling and flavor, you can substitute with brisket or round. Just ensure whichever cut you choose has enough fat to remain tender during cooking.
Can I cook this pot roast on high instead of low?
Absolutely! If you're short on time, you can cook the pot roast on high for about 3 to 4 hours. Just keep an eye on the meat to ensure it stays tender and doesn't dry out.
What can I do with the leftovers?
Leftover Santa Fe Pot Roast is versatile! You can shred the beef for tacos or burritos, or chop it for use in soups or stews. Alternatively, serve it over a bed of rice or pasta for a quick meal. Check out other Mexican recipes for inspiration.
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).