Recipe Name: Pete’s Own Southwest Beef Roast
Description: Inspired by the delectable flavors of a Mexican restaurant’s shredded beef dishes, Pete’s Own Southwest Beef Roast is a savory delight that promises to tantalize your taste buds. Pete’s creation aims to replicate and even surpass the mouthwatering experience of that restaurant, ensuring a dish that’s bursting with flavor and guaranteed to leave you craving more. With a blend of Southwestern spices and tender, succulent beef, this recipe is sure to become a favorite at your dinner table. Enjoy the rich flavors and the hearty satisfaction of Pete’s Own Southwest Beef Roast!
Total Time: 5 hours 20 minutes
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 20 minutes | 5 hours | 5 hours 20 minutes |
Recipe Category: Roast Beef
Keywords: Meat, Southwestern U.S., Spicy, Weeknight
Aggregated Rating: ⭐⭐⭐⭐⭐ (5/5 stars)
Review Count: 9
Nutritional Information (per serving):
- Calories: 266.5
- Fat Content: 15.6g
- Saturated Fat Content: 2.1g
- Cholesterol Content: 0mg
- Sodium Content: 3718.1mg
- Carbohydrate Content: 32.6g
- Fiber Content: 3.8g
- Sugar Content: 0.7g
- Protein Content: 6.3g
Ingredients:
- 2-3 pounds bottom round beef roast
- 1 teaspoon salt
- 1 teaspoon fresh ground black pepper
- 1 1/2 tablespoons chili powder, divided
- 2 (14.5-ounce) cans diced tomatoes with mild green chilies
- 2 tablespoons all-purpose flour
- 3 cups water
Instructions:
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Preheat a large skillet, preferably cast iron, to about 350 degrees Fahrenheit. If using a regular skillet, heat it on medium-high heat.
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Season the beef roast with salt, pepper, and 1 tablespoon of chili powder, ensuring even coverage on all sides.
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Add oil to the skillet and brown the seasoned roast, turning it after 2 minutes on each side to achieve a golden crust.
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Transfer the browned roast to a crock-pot or a 6-quart stock pot.
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Pour the diced tomatoes with mild green chilies over the roast, ensuring it is fully covered by the liquid. If necessary, add water to cover the roast completely.
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Sprinkle the remaining chili powder over the liquid and stir well to incorporate it into the mixture.
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Cook the roast for 2-5 hours, or until the meat is tender and easily pulls apart.
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Approximately 30 minutes before the roast is done, carefully ladle 2 cups of the cooking liquid from the pot into a saucepan, using a wire strainer to remove any large tomato chunks.
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In a separate bowl, mix the all-purpose flour with water until fully dissolved.
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Remove the saucepan from heat and slowly add the flour mixture, stirring constantly until well blended.
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Return the saucepan to the stove over low heat, stirring continuously until the sauce thickens to your desired consistency.
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Once the roast is cooked and tender, slice it thinly and serve with Spanish rice.
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Spoon the thickened sauce over the sliced meat, allowing it to soak in the delicious flavors before serving.
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Sit back, savor every bite, and enjoy the irresistible taste of Pete’s Own Southwest Beef Roast! 🍴🌶️🥩
