Mexican Inspired Pot Roast!!!
Hey everyone, thanks for stopping by my kitchen. Today we're headed over to Mexico with this Mexican inspired pot roast, everything you love about the classic pot roast, but with the flavors of Mexico!! I can not begin to tell you how incredible my whole house smelled. I'm in love. Love you guys, and thanks again for watching and supporting me. It means the world to me.
Recipes with Resa
Every roast is a different size so below I have added the Ingredients for a roast up to 5 pounds, and spices and seasonings for each pound.
Ingredients
1 large roast, pork or beef will work
2-4 pounds of potatoes for every 5 pounds of meat
2 cups of stock, chicken or veggie, for every 5 pounds of meat
1 large brown onion, roughly chopped
4 large carrots, peeled and roughly chopped
4 cloves of fresh garlic if you have it, placed with the carrots and onion
2-4 tablespoons Worcestershire sauce
2-4 tablespoons apple cider vinegar
1 14.5 oz can of diced tomatoes for every 5 pounds meat
1 bay leaf for every five pounds of meat
The rub
2-4 tablespoons oil
2 teaspoons pasilla chilis per pound of meat
1 teaspoon black pepper per pound of meat
1 teaspoon onion powder per pound of meat
1 teaspoon garlic powder per pound of meat
1 teaspoon Mexican oregano per pound of meat (any oregano will work)
1 teaspoon smoked paprika per pound of meat
3/4 teaspoon cumin for every pound of meat
1/2 teaspoon instant coffee per pound of meat
1/2 teaspoon salt per pound of meat, or salt to taste
1/4 teaspoon brown sugar per pound of meat
**For the cayenne pepper, I used 1/2 -3/4 teaspoons per pound of meat, that makes this a mild heat, IMO, but if you're not used to using this spice start with 1/8 teaspoon per pound of meat**
Directions
In a large roasting pan place your roast, rub the roast down with the oil, then the spice rub. Place all veggies around the roast, then cover with stock. Pour in Worcestershire sauce and ACV, cover with foil and place into a 350 degree oven for around 3-5 hours, this will vary depending on the size of your roast. Poke roast with a butter knife and it should slide in with no resistance in several spots. Skim any fat and remove bay leaf, enjoy.
Let me know if I missed anything, and if you have any questions I'll answer as soon as I can.
#potroast #mexicanfood #classic
Equipment used in video:
Camera -Canon Sl3
Laptop-
Mic-
Measuring spoons-
Lights-
Lights-
Stove-
Fuel-
Blender-
Measuring cup-
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Machaca || Mexican Style Pot Roast || Crockpot Cooking || How to make THE BEST Machaca || Very Easy
Hi guys and welcome back to my channel!
In this video I am making MACHACA! This recipe is so simple and versatile and totally packed with flavor! You can use this meat to make tacos, burritos, chimichangas. nachos, scramble it with eggs for breakfast or eat it just as is with tortillas! The possibilities really are endless! And the best part! This is a dump it all in easy crockpot recipe so you can cut the veggies the night before, throw it together in the morning and have a great dinner ready to go 4-8 hours later! Cook on high for 4 hours and low for 8. Thanks so much for the support and for watching, please don't forget to give the video a big thumbs up and hit that subscribe button! Much love!
Machaca:
2 1/2 pounds beef chuck roast
2 bell peppers
1 small white onion
5 cloves garlic or 1 tbsp
1 can stewed tomatoes
1 can beef broth
2 limes
3 bay leaves
1 tbsp each: beef bouillon, cumin, paprika, garlic pepper and oregano
1 1/2 tbsp chili powder
1/2 tbsp onion powder
1/4 tsp cayenne pepper
ONE SERVING OF LOVE!
ENJOY!!
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#machaca #slowcookerrecipes #potroast #machacarecipe #missasplace
#easyrecipes #cookingforbeginners #mexicancuisine
Mexican Pot Roast - Sweet and Savory Meals
Learn how to make Mexican Pot Roast - slow-braised in broth, fresh herbs and lime, chili peppers, and a ton of aromatics until unbelievably tender.
Shred and enjoy with rice, nachos, stuffed in burritos, tacos, and more!
????INGREDIENTS????:
4 pounds beef chuck roast
1 teaspoon Kosher salt
1/2 teaspoon ground black pepper
3 tablespoons vegetable oil
4 cloves garlic
4 cloves garlic
1 yellow onion
1 red onion
1 green bell pepper
1 red bell pepper
2 poblano peppers
2 jalapenos
2 chili peppers
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
28 ounces canned diced tomatoes with chiles
3 tablespoons taco seasoning
3 cups beef broth
Juice of 1 lime
Zest of 1 lime
1/4 cup cilantro
2 bay leaves
???? PRINT RECIPE & DIRECTIONS HERE????????????????????????:
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#sweetandsavorymeals #mexicanpotroast #mexicanrecipes
CARNE GUISADA / TEX-MEX STYLE / How to make Mexican beef stew
Rachel cooks with love (videos)
CARNE GUISADA (cooked beef stew ) TEX- MEX STYLE is a dish I grew up with, It's chunky pieces of beef simmered in a delicious brown gravy loaded with flavor until falling apart tender. The spices of cumin, garlic, peppercorns and onions are a few of the must have ingredients. It is a simple dish to prepare. This dish brings back many memories of my childhood, we looked forward to the day my mom served it, I love siding it with refried beans, mexican rice or mashed potatoes and flour tortillas on the side, I smear some refried beans in the tortilla then fill it with CARNE GUISADA giving me the most amazing delicious messy taco. For an added kick I love a couple of spoonfuls of molcajete salsa to top it. CARNE GUISADA is a dish that will always satisfy.
INGREDIENTS
3 LB. Chuck pot roast (not shoulder roast) chuck roast is the only one I like)
2-3 Tbsp vegetable oil divided (extra if needed)
1 medium onion (chopped)
2 green onions (white and green)
3/4 med/lrg green Bell pepper (diced)
1/4 yellow Bell pepper (diced)
1 & 1/4 tsp whole cumin (molcajete crushed)
3/4 - tsp peppercorns
3 Lrg Garlic cloves
2 Tbsp All purpose flour
2 Lrg Roma tomatoes
1 & 1/2 tsp Chili powder (I used Gebhardts)
1 Tbsp tomato paste
2 & 1/2 tsp Chicken bouillon
Salt to your liking (I used 1 tsp)
2 &1/2 C. water (you decide
● searing will caramelize your meat
● sear quickly until golden brown and set aside
● cook for 1 and 1/2 - 2 hours for falling apart tender
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DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
Easy Crockpot Mexican Shredded Beef
Flavor-packed, tender, fall-apart, Mexican-style Shredded beef! Super easy, made with just a chuck roast, and a few pantry staples.
FULL RECIPE HERE:
This beef is so versatile...it can be used in tacos, burritos, quesadillas, taquitos, and more!
No need to brown the roast first...although, you definitely can for an added depth of flavor! But, we skip this step...and it comes out full of flavor!
The video shows how to make it in the Crock pot slow-cooker, but it can also be made in the Instant Pot or Stove-top (instructions on food blog).
Get the FULL DETAILED RECIPE HERE:
Try this Mexican Shredded beef in Crispy Shredded Beef Tacos {with Baked Taco Shells}!
It takes only 2 cups of this beef to make about 12-14 tacos, so you will have plenty leftover for another meal! Get the recipe here:
Recommended Equipment:
(click the item if you need to order)
Any of these can be used, depending on what method you choose to cook the beef!
Crockpot:
Instant Pot (6 qt):
Large Stockpot
Dutch Oven:
#mexican #beef #crockpotrecipes #slowcooker #tacos #instantpot #mexicanfood #mexicanfoodrecipes #easyrecipe #ketodiet #ketorecipes #keto
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Slow Cooker Beef Pot Roast Recipe - How to Make Flavorful Beef Pot Roast in the Slow Cooker
This is the best ever beef pot roast made in the slow cooker. The beef is packed with all the right flavors, seared and slow cooked in a delicious flavor packed sauce. This beef pot roast is a delicious comforting dish.
INGREDIENTS
5 to 6 lbs beef chuck roast ( i used 5.5 lbs)
Salt and pepper to your taste ( i used 2 Tbs salt and 1/2 Tbs pepper)
2 tsp oregano
1 tsp cumin
1 tsp chili powder
1 tsp onion powder
1 tsp garlic powder
2 Tbs olive oil to saute veggies
1 large onion, cut up
3 stalks of celery
4 large carrots, cut up
6 cloves of garlic, minced
salt and pepper to season veggies
2 to 3 Tbs oil to sear meat
2 Tbs butter to make sauce
3 Tbs flour
1/2 cup red wine, or chicken broth
2 cups chicken broth
2 Tbs Worcestershire sauce
5 Tbs tomato paste
4 Tbs brown sugar
3 bay leaves
fresh thyme (i did not measure, but about 1 handful)
4 to 5 sprigs of rosemary
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