New Mexico Pot Roast Recipes

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PERFECT POT ROAST

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



Perfect Pot Roast image

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.

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

ULTIMATE POT ROAST

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



Ultimate Pot Roast image

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.

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

NEW MEXICO POT ROAST

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



New Mexico Pot Roast image

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.

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

NEW MEXICAN RUBBED PORK TENDERLOIN WITH SWEET POTATO TAMALE AND PECAN BUTTER

Provided by Bobby Flay

Categories     main-dish

Time 2h25m

Yield 4 servings

Number Of Ingredients 41



New Mexican Rubbed Pork Tenderloin with Sweet Potato Tamale and Pecan Butter image

Steps:

  • Preheat oven to 400 degrees F. Heat olive oil in a medium saute pan, over high heat. Season pork with salt on both sides. Dredge pork in the spice rub and tap off any excess. Sear the pork on both sides until golden brown. Cook in the oven to medium doneness, about 8 to 10 minutes.
  • Let pork rest for 5 minutes before slicing into 12 slices. Plate 3 slices per plate. Drizzle with the Bourbon-Ancho Sauce. Place a Sweet Potato Tamale, topped with Pecan Butter next to the slices of pork.
  • Combine all ingredients in a small bowl.
  • Heat olive oil in a medium saucepan over medium-high heat. Add the onions and cook until soft. Add the bourbon and cook until completely reduced. Add the remaining ingredients and cook until reduced by half. Strain through a fine mesh strainer, return mixture to the pan, and cook to sauce consistency, add the remaining 2 tablespoons of bourbon and cook for 2 minutes. Season with salt.
  • About 2 hours before you plan to form the tamales, clean the husks under running water. Soak them in warm water for 2 hours, or until softened.
  • Puree the corn, onion, roasted garlic, and stock in a food processor. Transfer the mixture to a mixing bowl and cut in the butter and shortening. Using your fingers, mix in the cornmeal, honey, and salt and pepper until there are no visible lumps of fat. Fold in the sweet potato puree, cinnamon, cloves, allspice, and maple syrup. The mixture will be a lot looser than you think it should be, but when the tamales are steamed it will dry out.
  • Remove the cornhusks from the water and set aside the best 20 husks. Drain and pat dry. Tear the remaining husks into 1-inch wide strips to be used for tying. Lay 2 husks flat on a work surface, with the tapered ends facing out and the broad bases overlapping by about 3 inches. Place about 1/3 cup of masa mixture in the center. Bring the long sides up over the masa, slightly overlapping, and pat down to close. (If the masa drips out a little at the seam, that is no problem.) Tie each end of the bundle with a strip of cornhusk, pushing the filling toward the middle as you tie. Trim the ends to about 1/2-inch beyond the tie.
  • Arrange the tamales in a single layer on a steaming rack, cover tightly with foil, and steam over boiling water for 45 minutes. To Serve: slice a slit on top of each tamale and push both ends of the tamale toward the middle to expose the masa. Top each with 1 tablespoon of Pecan Butter.
  • Combine all ingredients in a bowl. Scrape into a ramekin and refrigerate until solid, about 2 hours.

2 tablespoons olive oil
1 (2 pound) pork tenderloin
Salt
New Mexican Spice Rub, recipe follows
Bourbon-Ancho Sauce, recipe follows
Sweet Potato Tamale with Pecan Butter, recipe follows
2 tablespoons ancho chile powder
2 tablespoons light brown sugar
1 tablespoon pasilla chile powder
2 teaspoons chile de arbol
2 teaspoons ground cinnamon
2 teaspoons allspice
2 tablespoons olive oil
1 large red onion, finely chopped
2 cups plus 2 tablespoons bourbon
3 ancho chiles, soaked, seeded, stems removed and pureed
6 cups homemade chicken stock
1 cup apple juice concentrate, thawed
8 whole black peppercorns
1/4 cup light brown sugar
20 dried corn husks
1 1/2 cups fresh or frozen corn kernels, preferable fresh
1 medium onion, coarsely chopped
1 head roasted garlic, cloves removed
2 cups chicken stock or water
6 tablespoons unsalted butter
6 tablespoons vegetable shortening
1 1/2 cups yellow cornmeal
1 tablespoon honey
Salt and freshly ground pepper
1 large or 2 medium sweet potato, roasted at 375 degrees for about 1 hour or until soft, then peeled and flesh mashed
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 teaspoon ground allspice
3 tablespoons maple syrup
Pecan Butter, recipe follows
1 stick unsalted butter, softened
1/4 cup toasted pecans, finely chopped
3 tablespoons maple syrup
Pinch cinnamon
Salt and freshly ground pepper

POT ROAST

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



Pot Roast image

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

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

MEXICAN POT ROAST

Make and share this Mexican Pot Roast recipe from Food.com.

Provided by Sweet PQ

Categories     Roast Beef

Time 3h15m

Yield 8-10 serving(s)

Number Of Ingredients 15



Mexican Pot Roast image

Steps:

  • Preheat oven to 325*. In a large Dutch oven, heat the oil over medium-high heat. Brown the meat on all sides and remove.
  • Add the onion to the pot and cook until light golden in colour.
  • Add the garlic, green pepper, jalapeno, chili powder and cumin seed. Stir constantly and cook for one minute.
  • Add the oregano, beef broth, beer, worcestershire sauce and tomato paste. Stir until combined.
  • Return the beef back to the pan. Cover and bake @ 325* for three hours, turning the beef three times.
  • When the beef is very tender, remove to a plate and tent with foil.
  • Reduce the liquid on top of the stove by 1/3. Season with more chili powder, (to your taste) if desired.
  • Stir in cilantro and lime juice.
  • Carve the beef, placing on a shallow platter. Pour sauce over and serve.

2 tablespoons vegetable oil
5 lbs blade roast (or rump, or other "pot roast")
1 onion, diced
3 garlic cloves, minced
1 green pepper, diced
2 jalapeno peppers, seeded and diced
1 tablespoon chili powder
1 tablespoon cumin seed
2 teaspoons oregano
2 cups beef broth
1 cup beer
1 tablespoon Worcestershire sauce
4 tablespoons tomato paste
1/2 cup cilantro, chopped
1 lime, juice of

NEW MEXICO–STYLE POT ROAST

Provided by Victoria Granof

Categories     Beer     Beef     Roast     Dinner     Squash     Sweet Potato/Yam     Fall     Hominy/Cornmeal/Masa     Cookie     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 9



New Mexico–Style Pot Roast image

Steps:

  • 1 Preheat oven to 450°F.
  • 2 Rub the meat with the oil, salt, and pepper. Place it in a baking pan and roast for 30 minutes, turning it once halfway through.
  • 3 Reduce heat to 350°F. Add the enchilada sauce, beer, and 1 cup of the broth. Cover with foil and cook for 2 1/2 hours, adding more broth as the liquid evaporates.
  • 4 Add the potatoes, squash, and hominy. Cook for 30 minutes more.
  • 5 Uncover and cook until the vegetables are tender and the juices are slightly thickened, 15 minutes.
  • 6 Carve the meat across the grain; serve it all drizzled with sauce.

1 3-pound beef-chuck roast
1 tablespoon olive oil
Salt and pepper to taste
1 15-ounce jar red enchilada sauce
1 12-ounce can light beer or lager
1 1/2 cups low-sodium beef broth
2 sweet potatoes, peeled and cut into chunks
2 small squash (preferably chayote), quartered
1 15-ounce can hominy, drained

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