Green Chile Pot Roast
This is one of those marvelous main course dishes that you throw together, put it on the stove and forget it for a few hours, then come back to serve a mouth-watering meal that’s packed with flavor.
Serves 6 / Prep Time: 15 mins / Cook Time: 240 mins
- 3 tablespoons vegetable oil
- 3-1/2 pounds boneless beef chuck roast
- Black pepper-based steak rub
- 1 sweet onion, sliced thin
- 1 green bell pepper, sliced
- 1/2 cup sliced carrots
- 1 jar Cookwell & Co. Two-Step Green Chile Mix
- 1 cup beef broth
- 2 cups small diced red potatoes
Preheat oven to 325 degrees. Heat the oil in a Dutch oven over medium-high heat. Pat the roast dry using absorbent paper towel and season on all sides with the rub. When the oil is hot, add the meat and cook to sear until browned on both sides, about 7 minutes per side. The meat should be darkly browned with a nice crust.
Add the onion, bell pepper and carrots; cook, stirring often, until lightly browned, about 5 minutes. Stir in the Texas Two-Step Green Chile Mix and beef broth, scraping up browned bits from bottom of pan.
Remove pan from heat, cover with foil, and place in preheated oven. Cook for 3-1/2 to 4 hours, or until the beef is very tender. Stir the potatoes into the pot about thirty minutes before the meat is done.
Slice the meat and serve hot, topped by a portion of the pan sauce and vegetables.