Mexican Pot Roast
About 1 hour prep time & 3 hours cook time
INGREDIENTS
3.5lb or so pot roast
2 T oil for searing meat
12 oz beer (I’ve used all kinds, not sure it matters)
2 onions sliced
3 fresh jalapenos, seeded and chopped
1 ⁄ 2 14 oz. can diced fire roasted tomatoes
3 cloves garlic, chopped
Salt and pepper for seasoning
Preheat oven to 325°
DIRECTIONS
Season the pot roast on both sides with salt and pepper.
In a dutch oven, heat oil over medium high heat and brown the pot roast on both sides until it has a nice crispy crust.
Remove roast and add onions, garlic and jalapenos.
Cooked them down, about 5 mins then add tomato and cook about 2 mins.
Add beer and scrape up all the bits in the bottom of the pan.
Bring beer to a boil, add back in pot roast. Liquid shouldn’t cover the roast but almost.
Place lid on the pan and place in the over at 325 for about 3 hours or until falling apart.
Cool the meat and shred. Skim the fat off the top of the cooking liquid. Whirl up the liquid in a blender to make a smooth sauce. Take some of the liquid and poor it over the meat and keep warm to serve. Use extra sauce to serve over tacos or tostadas
The sauce and meat makes a really good huevos rancheros too!
Enjoy!
