Beef
Carne Asada Pot Roast
Prep
15 minutes
cook
4-5 hours
total
5 hours and 15 minutes
Ingredients
- 3-4 lb. beef chuck roast
- 8 tbsp. Spanglish Asadero Carne Asada seasoning, 2 tbsp. separated
- 2 tbsp. olive oil
- 2 bell peppers, sliced
- 1 white onion, sliced into strips
- 3 jalapenos, sliced
- 6 garlic cloves
- 2 bay leaves
- 1 (12 oz.) can diced tomatoes
- 16 oz. beef stock
- 1 lime, wedged (garnish)
- 1/4 cup cilantro, chopped (garnish)
featured seasoning
Carne Asada
Directions
- Preheat the oven to 325° degrees.
- Pat roast dry with paper towels and season with 6 tbsp. of Spanglish Asadero Carne Asada seasoning.
- Heat olive oil in a dutch oven over medium-high heat. Sear roast on both sides until browned, about 3-4 minutes per side.
- Remove the dutch oven from heat, and add peppers, onions, jalapeños, garlic, beef stock, bay leaves, and the remaining 2 tbsp. of Spanglish Asadero Carne Asada seasoning.
- Cover with lid, place in oven and braise for 4-5 hours, or until fork tender. The internal temperature of roast should be 195-205 degrees.
- Remove roast from oven and transfer to a cutting board. Let it cool slightly for about 10 minutes and then shred with two forks.
- Remove bay leaves from the dutch oven and place shredded roast back in with the veggies and broth.
- Serve shredded pot roast & veggies over a bed of rice. Garnish with a squeeze of lime and chopped cilantro. Enjoy!
