Mexican Pot Roast

Mexican Pot Roast
Photo by William Dickey

Ingredients

  • Garnish: fresh cilantro sprig
  • Garnish: fresh cilantro sprig
  • 1 (3-inch) cinnamon stick
  • 1 (3-inch) cinnamon stick
  • 3 tablespoons vegetable oil
  • 3 tablespoons vegetable oil
  • 2 teaspoons salt
  • + 15 more ingredients
    • 2 teaspoons salt
    • 3 medium onions
    • 3 medium onions
    • 1 tablespoon paprika
    • 1 tablespoon paprika
    • 1 teaspoon chili powder
    • 1 teaspoon chili powder
    • 1 (4- to 5-pound) boneless chuck roast
    • ¼ cup all-purpose flour, divided
    • 1 (4- to 5-pound) boneless chuck roast
    • 1 (14 1/2-ounce) can beef broth, divided
    • ¼ cup all-purpose flour, divided
    • 1 (14 1/2-ounce) can beef broth, divided
    • 21 whole cloves
    • 21 whole cloves

Stir together 2 tablespoons flour and next 3 ingredients in a shallow dish. Dredge roast in mixture. Brown roast in hot oil in a Dutch oven. Insert cloves into onions, and add onions to Dutch oven. Reserve 1/4 cup broth. Add remaining broth and cinnamon stick to Dutch oven; bring to a boil. Cover...

View full recipe at My Recipes

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