Mexican-Style Pot Roast Roasts

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Servings
   8-10

Prep Time
   10 minutes

Cook Time
   3—3 1/2 hours

Cooking Method
   Braising

Beef Type
   Chuck

Ingredients:

• 2 1/2—3 lb. chuck roast
• 2 Tbsp. vegetable oil
• 3 Tbsp. all-purpose flour
• 1/2 tsp. salt
• 1/2 tsp. black pepper
• 1 cup Mexican beer (recipe tested with Corona)
• 1 can (10 oz.) diced tomatoes and green chilies
• 1 can (15 oz.) corn, drained
• 1 can (15 oz.) black beans, drained and rinsed
• 1 cup prepared pico de gallo
• 1 cup prepared picante sauce
• flour tortillas
• shredded Mexican cheese blend

Instructions

Preheat oven to 325 degrees F.  Heat oil in Dutch oven over medium-high heat, until hot.

Combine flour, salt and pepper in sealable plastic bag.  Add roast and turn to coat evenly.  Place roast in hot pan.  Brown on all sides.

Add beer, tomatoes, corn, black beans, pico de gallo and picante sauce.  Cover tightly with lid and place in preheated oven.  Cook 3 to 3 1/2 hours, or until fork tender.

Remove from oven, allow to cool 10-15 minutes.  Shred beef with fork, removing any remaining fat.  Stir to incorporate all ingredients in pan.

Serve on flour tortillas topped with grated cheese.

Suggestions

Great for leftovers!  We like this stuffed in a pita, as quesadillas, in soft or crispy taco shells, and in enchiladas and nachos.