Savory Beef Pot Roast
A tender, flavorful beef pot roast recipe perfect for family gatherings.
Equipment
- Dutch oven Use for searing and braising.
Ingredients
Main Ingredients
- 4 lb beef pot roast
- 2 tablespoons olive oil
- 2 bell peppers, sliced any color
- 1 white onion, sliced into strips
- 6 cloves garlic, minced
- 2 bay leaves if fresh; if dried, use 1
- 2 jalapeños, sliced
- 12 oz can diced tomatoes
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 2 teaspoons ancho chile powder
- 16 oz beef stock
- Salt and pepper to taste
Instructions
- Preheat your oven to 325°F (160°C).
- Season the beef pot roast generously with salt and pepper. In a Dutch oven, heat the olive oil over medium heat until it shimmers, about 30 seconds.
- Sear the pot roast on all sides until it’s nicely browned, approximately 4 minutes per side.
- Remove the Dutch oven from heat. Add the sliced bell peppers, onion, minced garlic, bay leaves, jalapeños, diced tomatoes, cumin, chili powder, ancho chile powder, and beef stock over the pot roast.
- Cover the Dutch oven with a lid and place it in the preheated oven. Braise for 4-5 hours, or until the meat is fork-tender.
- Once the pot roast is tender, remove it from the oven and let it sit on a cutting board or plate until it’s cool enough to shred.
- Discard the bay leaves. Shred the pot roast using forks, a stand mixer with a paddle attachment, or your hands.
- Serve the shredded beef over salad, potatoes, or rice, topped with the fajita vegetables and a bit of the stock as gravy.
Notes
For a milder flavor, you can reduce the number of jalapeños or omit them entirely. This pot roast pairs wonderfully with a side of crusty bread for soaking up the delicious juices.