Recipe courtesy of Mary Sue Milliken and Susan Feniger

Mexican Pot Roast

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  • Level: Easy
  • Yield: 6 servings
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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


  1. 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.
  2. 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.
  3. 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:

  1. 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.