Carne Asada Pot Roast
This Carne Asada Pot Roast is a low-and-slow twist on a classic comfort dish, infused with bold, smoky flavor. A hearty chuck roast is seared until deeply browned, then braised for hours with bell peppers, onion, jalapeños, and garlic in a rich broth seasoned with Spanglish Asadero Carne Asada Seasoning until fall-apart tender. The shredded roast and vegetables soak up all that savory broth, creating a dish that's as comforting as it is flavorful.
Served over a bed of rice and finished with fresh cilantro and a squeeze of lime, this pot roast is the perfect way to bring bold carne asada flavor to a cozy, family-style dinner.
This Carne Asada Pot Roast is a low-and-slow twist on a classic comfort dish, infused with bold, smoky flavor. A hearty chuck roast is seared until deeply browned, then braised for hours with bell peppers, onion, jalapeños, and garlic in a rich broth seasoned with Spanglish Asadero Carne Asada Seasoning until fall-apart tender. The shredded roast and vegetables soak up all that savory broth, creating a dish that's as comforting as it is flavorful.
Served over a bed of rice and finished with fresh cilantro and a squeeze of lime, this pot roast is the perfect way to bring bold carne asada flavor to a cozy, family-style dinner.
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
¼ Cup cilantro
Instructions
Preheat the oven to 325°F.
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°F.
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!
