Cook the Book: Mexican Pot Roast

Cook the Book: Mexican Pot Roast

Here's today's recipe from Robb Walsh's Texas Cowboy Cookbook. Robb advises cooking this roast until it is "absolutely falling apart." Wrap the tender meat in flour tortillas to serve.

Mexican Pot Roast


  • One 4-pound bone-in chuck roast
  • 1 tablespoon salt
  • 1 teaspoon freshly ground black pepper
  • 2 garlic cloves, cut in slivers
  • 2 tablespoons vegetable oil
  • 2 onions, coarsely chopped
  • 1 cup beef broth
  • 1 cup tomato sauce
  • 1 teaspoon dried Mexican oregano
  • 1/2 teaspoon ground cumin
  • 2 ancho chiles, seeded
  • 2 pasilla chiles, seeded (optional)
  • 12 flour tortillas, warmed


  1. 1.

    Season the roast with salt and pepper. Pierce the meat with a knife in several places; insert garlic slivers.

  2. 2.

    Heat the oil in a large braising pan over high heat. Brown roast 3 minutes on each side; add onions. Cook until onions are tender, about 5 minutes. Add the broth, tomato sauce, oregano, and cumin. Reduce heat to low.

  3. 3.

    Add the chiles; let simmer 10 minutes or until soft. Remove chiles and 1 cup of braising liquid; transfer to a blender. Purée chiles and return to pot. Cover and simmer 3 to 4 hours, until meat falls completely from bone and shreds easily with a fork.

  4. 4.

    Transfer meat to a cutting board. Remove gristle and bones. Shred meat; place meat on a serving plate. Pour braising liquid into a gravy boat or small bowl. Serve with warm tortillas.