Southwestern Pot Roast

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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.

SERVES 6

Southwestern Pot Roast

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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