Spicy Pot Roast
Pot roast is pure comfort food. There is nothing like coming home to, or even waking up to, the smell of a roast in the oven on a cozy day. My favorite part is sipping the delicious broth, which nourishes my soul deeply. With the chill in the air and pepper season coming to a head, this recipe, like many, is inspired by my mother’s kitchen. I took my mother’s pot roast and added Mexican flare instead. The result is a spicy twist on a classic, which I adore. This recipe also gave me the realization that a pot roast seasoned this way is very close to Mexican birria! Email me at hburgfarmersmarket@gmail.com to learn the next steps to get you there.
Ingredients
1 Chuck Roast*
1 Yellow Onion*
1 cup Cherry Maters*
1 bunch Celery*
2 Poblano Peppers*
1 Red Pepper*
3 cloves Garlic*
3 cups Beef Broth*
1 Cinnamon stick
1 tbs Oregano
1 Bay Leaf
2 limes, juiced
Cilantro stems from 1 bunch
Salt & pepper (~1tsp per pound of meat for salt, 1/2 tsp per pound of meat for pepper)
1 tbs Cumin
2 tsp ground Chipotle Pepper
*These ingredients can be found at the Harrisonburg Farmers Market
Method
Roughly chop the habanero and cilantro stems.
Place your roast in a bowl or bag and add - salt and pepper, juice of 1 lime, cilantro stems, habanero, chipotle pepper and cumin, and a splash of oil. Mix around so the beef is completely coated. Marinate in the fridge for up to 48 hours.
When you are ready to make to roast, remove the roast from the fridge and preheat your oven to 250 °F.
Prep the vegetables - quarter the onion, cut the celery into 2 inch pieces, destem and deseed the peppers and chop them into large pieces, and peel the garlic.
To an oven safe pot or roasting pan with a lid add - roast and marinade, onions, cherry maters, celery, poblano peppers, red pepper, garlic, beef broth, cinnamon stick, oregano, and bay leaf.
Roast for 8 hours.
Enjoy as is or with a carb like rice or tortillas (I highly recommend the freshly made tortillas from Doña Fer). Or take it a step further to make birria!
Buen provecho!
- Halee
