Southwestern Pot Roast

Name: Southwestern Pot Roast
Yield: Serves 6
Cuisine: US & Canada, Southwest (Tex-Mex)
Ingredients: 1 , boneless beef chuck roast (5 1/2 - 6 pounds), tied; 4 teaspoons, vegetable oil; 2 , medium onion, chopped; 1 , medium red bell pepper, chopped; 4 , medium jalapeño chiles, seeded and minced; 8 medium cloves, garlic, minced; 1 (28-ounce) can, crushed tomatoes; 2 3/4 cups, low-sodium chicken broth; 3 tablespoons, chili powder; 2 tablespoons, ground cumin; 1 - 2 teaspoons, cayenne pepper; 1 teaspoon, dried oregano; 6 , corn tortillas (6-inch); 2 tablespoons, chopped fresh cilantro leaves

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Appears in Cook's Country February/March 2005

A southwestern take on pot roast where corn tortillas are used to thicken the gravy.

SERVES6

WHY THIS RECIPE WORKS

Buying the right cut of meat can make all the difference in a pot roast recipe. We found chuck roast to be the best bet for our Southwestern Pot Roast recipe—all other roasts we tried dried up and turned tough. Browning the meat and vegetab...

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