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Tex-Mex Chuck Pot Roast

My H-E-B Texas Life Magazine



Quick and easy

try this

Prep Time:

15 minutes

Cook Time:

3 hours


6 servings


2  lb.  H-E-B Natural Angus Beef Chuck or Shoulder Roast

2  Tbsp.  olive oil

2  medium poblano peppers, seeded and chopped

1  large onion, chopped

3  cloves garlic, crushed

1  tsp.  salt

1/2   tsp.  each black pepper, chili powder , and cumin

1  large tomato, chopped

1  large tomatillo, chopped

3/4  c.  beef broth


Heat oven to 300 degrees F or roast may be braised over Low heat on the stove top.

Heat 1 Tbsp. oil in a 4-quart Dutch oven over Medium heat. Brown roast 3 to 4 minutes per side until lightly browned. Remove roast.

Add 1 Tbsp. oil to pot. Saute poblano, onion, garlic, and seasonings 3 minutes.

Stir in tomato and tomatillo and saute; 3 minutes more. Stir in broth.

Return roast to pot. Spoon broth mixture over top of roast. Cover pot with a tight fitting lid. Braise in center of oven or reduce stove top to Low and cook 2 1/2 to 3 hours until beef is fork tender.

Recipe Variation: Two potatoes, peeled and cut into cubes may be added to roast during last 30 minutes of cooking.
Nutritional Information
No Nutritional Information Available
My H-E-B Texas Life Magazine

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