Best 7 New Mexicostyle Pot Roast Recipes

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In the heart of the Southwestern United States, where the vibrant flavors of Mexican cuisine harmoniously blend with the rustic charm of American cooking, there lies a culinary treasure known as New Mexico-Style Pot Roast. This delectable dish, steeped in rich history and tradition, embarks on a culinary journey that captures the essence of both cultures.

Savor the authentic flavors of New Mexico with this collection of mouthwatering pot roast recipes, each offering a unique twist on this classic comfort food. From the traditional Red Chile Pot Roast, where tender beef simmers in a flavorful blend of red chile sauce, to the tantalizing Green Chile Pot Roast, where succulent meat is enveloped in a vibrant green chile sauce, these recipes promise an explosion of flavors.

For those who prefer a milder heat, the Mild Green Chile Pot Roast offers a milder alternative, while the Chipotle Pot Roast introduces a smoky and earthy complexity to the dish. If you're seeking a pot roast with a bold and spicy kick, the Hatch Chile Pot Roast, featuring the famed Hatch chiles, delivers a fiery experience.

Venture beyond the traditional with the unique flavors of the Pumpkin Pot Roast, where tender beef is braised in a sweet and savory pumpkin sauce, or explore the aromatic depths of the Coffee Pot Roast, where rich coffee flavors intertwine with the savory notes of the beef.

Whether you're a seasoned home cook or embarking on your culinary adventures, these New Mexico-Style Pot Roast recipes guarantee a delightful and unforgettable dining experience. So gather your ingredients, prepare your taste buds, and let the tantalizing aromas of New Mexico fill your kitchen as you embark on this flavorful journey.

Let's cook with our recipes!

NEW MEXICO POT ROAST



New Mexico Pot Roast image

While on many of my travels I stopped in a small mountain town named Ruidoso, New Mexico and met some friends there that made this recipe for me one night, I loved it during that cold mountain winter.

Provided by Johnney

Categories     One Dish Meal

Time 3h20m

Yield 4-6 serving(s)

Number Of Ingredients 13

3 -3 1/2 lbs boneless chuck roast
1/2 cup all-purpose flour
1 teaspoon paprika
1/2 teaspoon fresh groung black pepper
1 teaspoon garlic salt
1 teaspoon red chili powder
1 tablespoon butter
1 cup water
1 cup dry red wine
4 ounces chopped green chili peppers (Fresh or Canned)
1 clove garlic, peeled,cut in half
2 bay leaves, cut in half
1 teaspoon red chili powder

Steps:

  • Rinse meat and pat dry with paper towel.
  • Mix Flour, Paprika, Pepper, Garlic Salt, and Red Chile Powder in a Plasitc or Paper Bag.
  • Shake Meat in the bag and coat well.
  • Melt Butter in a Dutch Oven or oven-proof dish.
  • Remove the meat from the bag.
  • (Duh! Sorry Ya' never know!).
  • Sear Roast on all sides over high heat.
  • Remove from heat.
  • Add water, wine, green chile, garlic, bay leaves, and red chile powder.
  • Cover and bake in 350-degree oven for 2 1/2 to 3 hours or until tests very tender.
  • Remove bay leaves before serving.

NEW ENGLAND POT ROAST



New England Pot Roast image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 3h30m

Yield 8 to 10 servings

Number Of Ingredients 17

One 3-pound beef chuck roast
Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
3 stalks celery, cut into 2-inch chunks
2 carrots, cut into 2-inch chunks
2 medium onions, cut into 2-inch chunks
1/4 cup all-purpose flour
3 cloves garlic
3 sprigs fresh thyme
2 dried bay leaves
1 sprig fresh rosemary
1/2 cup dry red wine
6 cups beef stock
1 pound red potatoes, cut into 2-inch chunks
1/4 cup yellow mustard
2 tablespoons prepared horseradish, drained
Chopped fresh parsley, for garnish, optional

Steps:

  • Preheat the oven to 350 degrees F.
  • Season the roast with salt and pepper. In a large Dutch oven over medium-high heat, add the oil. When the oil is hot, add the roast and sear on all sides until well browned, about 5 minutes. Remove to a plate.
  • Add the celery, carrots and onions and saute until caramelized on the edges, about 5 minutes. Add the flour, garlic, thyme, bay leaves and rosemary. Stir to incorporate the flour into the oil and cook until the flour smells toasty, about 2 minutes.
  • Pour in the wine and bring to a boil. Add the roast back to the pot, along with the stock and potatoes. Bring to a rapid simmer and cover tightly. Place in the oven and cook, covered, until the meat is just tender (a knife will slide out easily with no resistance), about 2 hours 30 minutes. Remove the meat to a cutting board.
  • Let the sauce sit for a few minutes, and then spoon off any fat that has risen to the surface (or pour into a fat-separating measuring cup, pour off the fat and add the sauce back to the pot). Return the sauce to a simmer. Whisk in the mustard and horseradish and season with salt and pepper if necessary. Discard the bay leaves and stir in the parsley if using.
  • Carve the meat into 1/2-inch-thick slices against the grain, and serve with the sauce and vegetables.

PERFECT POT ROAST



Perfect Pot Roast image

Feed your family with Ree Drummond's Perfect Pot Roast recipe from Food Network. Fresh rosemary and thyme add rich, herbal resonance to this hearty roast.

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 4h30m

Yield 6 servings

Number Of Ingredients 9

Salt and freshly ground black pepper
One 3- to 5-pound chuck roast
2 or 3 tablespoons olive oil
2 whole onions, peeled and halved
6 to 8 whole carrots, unpeeled, cut into 2-inch pieces
1 cup red wine, optional
3 cups beef broth
2 or 3 sprigs fresh rosemary
2 or 3 sprigs fresh thyme

Steps:

  • Preheat the oven to 275 degrees F.
  • Generously salt and pepper the chuck roast.
  • Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
  • Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
  • If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
  • With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
  • Add in the onions and the carrots, along with the fresh herbs.
  • Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.

POT ROAST



Pot Roast image

At Spoon and Stable, his Minneapolis restaurant, Gavin Kaysen cooks a version of his grandmother Dorothy's pot roast using paleron (or flat iron roast), the shoulder cut of beef commonly used in pot au feu, as well as housemade sugo finto, a vegetarian version of meat sauce made with puréed tomatoes and minced carrot, celery, onions and herbs. This recipe uses a chuck roast and tomato paste, both easier to find and still delicious.

Provided by Brett Anderson

Categories     dinner, roasts, main course

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 16

3 pound boneless beef chuck roast
Kosher salt and ground black pepper
3 tablespoons canola oil
4 tablespoons butter
2 medium red onions, cut into quarters
4 carrots, peeled and cut into 2-inch pieces
3 stalks celery, cut into 2-inch pieces
1 rutabaga, peeled and cut into 12 to 16 pieces, about a pound
8 cremini mushrooms, halved
2 parsnips, peeled and cut into 2-inch pieces
1 head garlic, top cut off to expose cloves
3/4 cup tomato paste
2 bay leaves
3 sprigs rosemary
1 1/2 cups red wine, preferably cabernet
4 cups beef broth

Steps:

  • Preheat oven to 340 degrees. Season meat generously with salt and pepper. On the stove top, heat oil in a large Dutch oven, or other heavy roasting pan with a lid, over medium-high heat. Sear the meat until a dark crust forms, 3 to 4 minutes per side. Remove meat to a plate.
  • Reduce heat to medium and add butter to the pan. Melt the butter and add the whole head of garlic and vegetables, stirring frequently and scraping the bottom of the pot, until the vegetables start to color, 8 to 10 minutes.
  • Add tomato paste and cook, stirring frequently, until it darkens slightly, about 5 minutes.
  • Add bay leaves, rosemary and wine and cook, stirring occasionally, until liquid is reduced to a thick gravy consistency, 5 to 7 minutes.
  • Return meat to the pot. Add broth, then cover the pot and transfer to the oven. Cook for 2 hours 20 minutes.
  • Let roast sit at room temperature for at least 10 minutes. Remove meat to a cutting board to slice. Discard bay leaves and rosemary stems. Squeeze any garlic cloves remaining in their skins into the stew and discard the skins. Serve slices of meat in shallow bowls along with the vegetables and a generous amount of cooking liquid ladled over top.

Nutrition Facts : @context http, Calories 634, UnsaturatedFat 22 grams, Carbohydrate 25 grams, Fat 40 grams, Fiber 6 grams, Protein 38 grams, SaturatedFat 16 grams, Sodium 1275 milligrams, Sugar 11 grams, TransFat 2 grams

ULTIMATE POT ROAST



Ultimate Pot Roast image

Dutch oven pot roast recipes are the ultimate comfort food. When juicy pot roast simmers in garlic, onions and veggies, everyone comes running to ask, "When can we eat?" The answer? Just wait-it will be worth it. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 2h55m

Yield 8 servings.

Number Of Ingredients 18

1 boneless beef chuck-eye or other chuck roast (3 to 4 pounds)
2 teaspoons pepper
2 teaspoons salt, divided
2 tablespoons canola oil
2 medium onions, cut into 1-inch pieces
2 celery ribs, chopped
3 garlic cloves, minced
1 tablespoon tomato paste
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
2 bay leaves
1 cup dry red wine or reduced-sodium beef broth
2 cups reduced-sodium beef broth
1 pound small red potatoes, quartered
4 medium parsnips, peeled and cut into 2-inch pieces
6 medium carrots, cut into 2-inch pieces
1 tablespoon red wine vinegar
2 tablespoons minced fresh parsley
Salt and pepper to taste

Steps:

  • Preheat oven to 325°. Pat roast dry with a paper towel; tie at 2-in. intervals with kitchen string. Sprinkle roast with pepper and 1-1/2 teaspoons salt. In a Dutch oven, heat oil over medium-high heat. Brown roast on all sides. Remove from pan., Add onions, celery and 1/2 teaspoon salt to the same pan; cook and stir over medium heat 8-10 minutes or until onions are browned. Add garlic, tomato paste, thyme and bay leaves; cook and stir 1 minute longer., Add wine, stirring to loosen browned bits from pan; stir in broth. Return roast to pan. Arrange potatoes, parsnips and carrots around roast; bring to a boil. Bake, covered, until meat is fork-tender, 2-2-1/2 hours., Remove roast and vegetables from pan; keep warm. Discard bay leaves; skim fat from cooking juices. On stovetop, bring juices to a boil; cook until liquid is reduced by half (about 1-1/2 cups), 10-12 minutes. Stir in vinegar and parsley; season with salt and pepper to taste., Remove string from roast. Serve with vegetables and sauce.

Nutrition Facts : Calories 459 calories, Fat 20g fat (7g saturated fat), Cholesterol 112mg cholesterol, Sodium 824mg sodium, Carbohydrate 32g carbohydrate (8g sugars, Fiber 6g fiber), Protein 37g protein.

NEW MEXICO POT ROAST



New Mexico Pot Roast image

Number Of Ingredients 12

1 (3- to 3 1/2-pound) boneless beef chuck roast
1/2 cup all-purpose flour
1 teaspoon paprika
1/2 teaspoon ground black pepper
1 teaspoon garlic salt
2 teaspoons red chili powder, divided
2 tablespoons butter
1 cup water
1 cup dry red wine
4 ounces chopped green chilies (fresh or canned)
1 clove garlic, peeled, cut in half
2 bay leaves, broken in half

Steps:

  • Rinse meat and pat dry with paper towel. Mix flour, paprika, pepper, garlic salt, and 1 teaspoon red chili powder in a plastic or paper bag. Shake meat in the bag to coat it. Melt butter in a Dutch oven or ovenproof dish. Sear roast on all sides over high heat. Remove from heat; add water, wine, green chiles, garlic, bay leaves, and remaining 1 teaspoon red chili powder. Cover and bake in 350° oven for 2 1/2-3 hours, or until meat tests very tender. Remove bay leaves before serving.

Nutrition Facts : Nutritional Facts Serves

MEXICAN POT ROAST



Mexican Pot Roast image

Freezes well. The meat can be used in burritos, tacos, Mexican dishes, and soups.

Provided by shasty

Categories     World Cuisine Recipes     Latin American     Mexican

Time 8h25m

Yield 12

Number Of Ingredients 11

2 tablespoons olive oil
1 (4 pound) beef chuck roast, trimmed
1 teaspoon salt
1 teaspoon ground black pepper
1 large onion, chopped
1 ¼ cups diced green chile pepper
1 (5 ounce) bottle hot sauce
¼ cup taco seasoning
1 teaspoon chili powder
1 teaspoon cayenne pepper
1 teaspoon garlic powder

Steps:

  • Heat olive oil in a large skillet over medium-high heat. Season beef chuck roast with salt and pepper. Cook roast in hot oil until browned entirely, 2 to 3 minutes per side; transfer browned roast to a slow cooker.
  • Sprinkle onion, chile pepper, hot sauce, taco seasoning, chili powder, cayenne pepper, and garlic powder over the roast.
  • Cook on Low until meat is fall-apart tender, 8 to 10 hours.

Nutrition Facts : Calories 212.8 calories, Carbohydrate 5.4 g, Cholesterol 70.2 mg, Fat 11.2 g, Fiber 0.7 g, Protein 21.2 g, SaturatedFat 3.8 g, Sodium 771.9 mg, Sugar 2.1 g

Tips:

  • Use a Dutch oven or other heavy-bottomed pot with a lid. This will help to evenly distribute the heat and prevent the roast from burning.
  • Sear the roast on all sides before adding it to the pot. This will help to brown the meat and lock in the flavor.
  • Add plenty of liquid to the pot. The liquid will help to keep the roast moist and prevent it from drying out.
  • Simmer the roast on low heat for several hours, or until it is fall-apart tender. The longer you simmer the roast, the more tender it will be.
  • Season the roast with your favorite spices. Some common spices used in New Mexican pot roast include chili powder, cumin, garlic powder, and oregano.
  • Serve the roast with your favorite sides, such as rice, beans, or mashed potatoes.

Conclusion:

New Mexican pot roast is a delicious and easy-to-make dish that is perfect for a family meal. The roast is cooked in a flavorful sauce made with chili powder, cumin, garlic powder, and oregano. The meat is fall-apart tender and the sauce is rich and flavorful. Serve the roast with your favorite sides, such as rice, beans, or mashed potatoes.

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