Mexican Pot Roast

Prep Time:
10 minutes
Cook Time:
3 - 3 1/2 hours
12 servings

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2Tbsp.H-E-B Extra Virgin Olive Oil,

3Tbsp.H-E-B The Baker's Choice All-Purpose Flour,

1 tsp.H-E-B Kosher Salt,

1/2 tsp.Black Pepper,

2 1/2 - 3lbs.chuck roast,

1c.Mexican beer or 1 cup H-E-B Low Sodium Beef Broth,

1can (10 oz.) diced tomatoes with green chiles,

1can (15 oz.) H-E-B No Added Salt Corn, drained,

1can (15 oz.) black beans, drained and rinsed,

2c.H-E-B Picante Sauce,

20H-E-B Corn Tortillas,

*Shredded H-E-B 2% Reduced Fat Sharp Cheddar Cheese Blend,


1Preheat oven to 325 degrees F. Heat oil in Dutch oven over medium-high heat, until hot.

2Combine flour, salt, and pepper in sealable plastic bag. Add roast and turn to coat evenly. Place roast in hot pan. Brown on all sides.

3Add Beer (or low sodium broth, if substituting), tomatoes, corn, black beans, and picante sauce. Cover tightly with lid and place in preheated oven. Cook 3 to 3 1/2 hours, or until fork tender.

4Remove from oven, allow to cool 10 - 15 minutes. Shred beef with fork, removing any remaining fat. Stir to incorporate all ingredients in pan.

5Serve on corn tortillas topped with shredded cheese.

Nutritional Information

Calories: 390, Total Fat: 8g, Saturated Fat: 3g, Sodium: 480mg, Carbohydrates: 23g, Dietary Fiber: 4g, Protein: 29g

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