Mexican Pot Roast

Yield:
6 servings
Level:
Easy
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
  • Beer marinade:
  • 1/2 cup olive oil
  • 1 cup dark beer
  • 1/4 cup lemon juice
  • 4 cloves garlic, smashed
  • 1 1/2 teaspoons sea salt
  • 1 teaspoon freshly ground black pepper
  • 2 bay leaves
  • 1 teaspoon dry mustard
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • 1 teaspoon thyme
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.

Beer marinade:
  • To prepare the marinade, whisk together the oil, beer, and lemon juice. Add the garlic, salt, pepper, bay leaves, mustard, basil, oregano, and thyme. Mix well.


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