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Mexican Pot Roast Recipe. Easy beef roast dinner idea with a Mexican flair.

Mexican Pot Roast

This Mexican Pot Roast Recipe is easy and full of earthy flavors. Your family will love this "just right spicy" version. Take that Sunday Pot Roast South of The Border.

Course Main Course Beef
Cuisine Mexican
Keyword Mexican Pot Roast
Prep Time 40 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours 10 minutes
Servings 6
Calories 455 kcal
Author Cooking on The Ranch


  • 5 Guajillo peppers dried
  • 1 Cup water
  • 3 cloves garlic peeled
  • 1 1/2 teaspoons Mexican Oregano
  • 1/8 teaspoon cinnamon ground
  • 1/2 teaspoon cumin
  • 28 ounce chopped tomatoes undrained
  • Salt and pepper to taste
  • 4 whole poblano peppers roasted and some skin removed
  • 2 1/2 pounds chuck roast cut into large chunks
  • 1/4 cup vegetable oil


  1. Cut roast into large chunks, remove any large chunks of fat. Heat a large skillet over medium high heat on stove top. Salt and pepper the chunks of beef and brown in skillet. Turning once. Remove beef and place in the bottom of a Dutch oven.

  2. Heat a non-stick skillet over medium high heat. When hot add dried peppers and toast on each side. About 5 minutes per side. Turn off heat and add about 1 cup of water, just enough to submerge peppers. Let the peppers soak for 25 minutes.

  3. Meanwhile, place poblano peppers on a sheet pan. Broil in oven until starting to blister and turning brown. Turn poblano peppers and broil on the other side. Remove poblano peppers from oven and place in a zip log bag until nice and steamed. About 10 minutes. When cooled, remove most of the skin with your hands. Don't rinse peppers under water or you'll rinse away that wonderful smoky flavor. Rough chop the poblanos

  4. Heat oven to 325 degrees.  

  5. When the chiles are soaked, cut the tops off the chiles and remove seeds.  Place the soaking water and the chiles in a food processor and blend until smooth. 

  6. Add garlic cloves, oregano, cinnamon and and blend. You should have a thick red sauce that resembles the thickness of catsup. If the mixture is too thick, add a little water. Pour this mixture over the beef in the Dutch oven. 

  7. Add the undrained tomatoes and the chopped poblanos. Cook for 3 hours or until beef is fall apart tender. Check the roast after about an hour and a half and make sure the liquid isn't gone. That depends on the pan you're using. Add about a cup more water if dry. Serve over warmed corn tortillas. Garnish suggestions: radish, limes and avocado.

Nutrition Facts
Mexican Pot Roast
Amount Per Serving
Calories 455 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 17g106%
Cholesterol 130mg43%
Sodium 348mg15%
Potassium 943mg27%
Carbohydrates 8g3%
Fiber 2g8%
Sugar 4g4%
Protein 38g76%
Vitamin A 960IU19%
Vitamin C 14mg17%
Calcium 84mg8%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.