Spice up your dinner with this flavorful Mexican pot roast recipe!

This Mexican pot roast is a perfect blend of traditional American comfort food and bold Mexican flavors. The roast is slow-cooked to tender perfection in a savory broth with Mexican spices, tomatoes, and peppers. Serve it with rice, tortillas, or on its own for a satisfying meal that will warm you up from the inside out.

Ingredients

• 3 lb chuck roast
• 1 tbsp olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 can diced tomatoes
• 1 can beef broth
• 2 tsp cumin
• 2 tsp chili powder
• 1 tsp paprika
• 1 tsp oregano
• 1/2 tsp cayenne pepper
• Salt and pepper to taste
• 1 bell pepper, sliced
• 1 jalapeno, sliced (optional)
• Fresh cilantro, for garnish

Directions

1. Season the chuck roast with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat.
2. Sear the roast on all sides until browned, about 3-4 minutes per side. Remove the roast from the pot and set aside.
3. Add onion and garlic to the pot, sauté until softened, about 2 minutes.
4. Stir in diced tomatoes, beef broth, cumin, chili powder, paprika, oregano, cayenne pepper, salt, and pepper.
5. Return the roast to the pot and bring the liquid to a simmer. Cover and cook on low heat for 3-4 hours, until the roast is fork-tender.
6. Add bell pepper and jalapeno slices in the last hour of cooking, if using.
7. Remove the roast from the pot and let it rest before slicing. Serve the pot roast with the cooking liquid and garnish with fresh cilantro.
8. Enjoy your flavorful Mexican pot roast with your favorite sides!

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