Food Network: Mexican Pot Roast

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Mexican Pot Roast
.1997, M.S. Milliken & S. Feniger, all rights reserved

Ingredients
2 1/2 to 3 pounds beef chuck
Beer Marinade, recipe follows
3 tablespoons pork lard or vegetable oil
2 medium onions, cut into thick slices
4 garlic cloves, finely mashed
3 medium tomatoes, peeled, seeded, and chopped
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
2 bay leaves
3 cups dark beer
3 cups water

4 large carrots, peeled and cut into chunks
4 medium potatoes, peeled and cut into chunks

Directions
Trim the beef chuck and place in a container just
large enough to hold it. Pour the Beer Marinade over and refrigerate several hours
or overnight.

Preheat the oven to 350 degrees. Lift the meat from the marinade and pat dry.
Reserve the marinade. Over a medium high heat, in a heavy Dutch oven, heat the
lard. Brown the steak on both sides. Add the onions and cook for 3 minutes. Add
the garlic, cook for 2 minutes and then add tomatoes, salt, pepper, bay leaves,
beer, water, and the reserved marinade.

Cover and bake about 45 minutes. Add the carrots and potatoes. Cover and cook an
additional 45 minutes or until the meat is very tender.