Mexi Pot Roast + a BONUS Beef Enchilada Recipe

I’ve been promising this recipe for a while but these first few weeks of the school year have me running in circles! But even in all my busyness I’ve managed to make this recipe twice AND I’ve made FIVE meals from the leftovers!!!

I’ve had people email me, DM me and ask me face-to-face :: “when will you share that Mexican Pot Roast recipe?!

Well, I promised myself TODAY is the DAY!

Here’s what you’ll need ::

• chuck roast
• FFAY (or your favorite store bought) taco seasoning
• Hatch green chili powder (or plain chili powder if you can’t find green Hatch chili powder)
• onions
• peppers (medium-hot)
• whole tomatoes
• celery
• red wine (I prefer Cabernet)
• sea salt
• dash of pepper
• a pat of butter

I have to mention – all the veggies (minus the celery) came straight out of my garden! Talk about satisfaction!

Place everything in a 9 qt. Dutch oven and into the oven at 300° for 6 hours.

I’ve been posting these photographs on my Insta-stories and several keen Insta-friends noticed — I left the peels, leaves, roots, stems, skins and seeds on all my veggies. Not only is this crazy easy (I give them a rinse and in they go!) but it also adds so much more flavor. I dare you to try it next time you have leaves, stems and skins on your veggies.

For this meal, simply shred the meat and chop veggies. Serve over rice, mashed potatoes or use to make quesadillas, cheesy rice and Mexi-beef casserole… OR Creamy Beef Enchiladas!

The meat is so flavorful and tender, a hint of heat and a subtle sweetness from wine and caramelized slow-roasted veggies. And the aroma coming from the oven as this meal cooked all day….so so delicious!

The kids and hubby loved this and all the spin-off recipes that came from this (I purposely cooked triple the amount of meat I knew I’d need for 1 meal b/c I wanted leftovers!).

These are the best enchiladas I’ve EVER had!

Shepard

Mexican Pot Roast

• 4 lb chuck roast
• 2T FFAY (or your favorite store bought) taco seasoning
• 1 T Hatch green chili powder (or plain chili powder if you can’t find green Hatch chili powder)
• 3-4 small whole onions (golf ball size)
• 3-4 peppers (medium-hot), chopped
• 4-5 medium whole tomatoes (or 20 cherry tomatoes)
• 1 1/2 c celery, chopped
• 12 oz red wine (I prefer Cabernet)
• 2 t sea salt
• dash of pepper
• a pat of butter

Place all ingredients in a 9qt Dutch oven. Cover and place in a 300° oven for 6 hours.

To serve, shred meat and chop veggies. Serve with rice or mashed potatoes.

Leftovers are perfect for quesadillas, enchiladas, burritos and mexi-casserole bakes (so plan on making enough for leftovers).

Creamy Beef Enchiladas

• 3 c shredded Mexi-Pot Roast beef
• 1/2 c chopped Mexi-Pot Roast veggies
• 1/2 c cream
• 1/2 c salsa verde
• 10 flour tortillas
• 2 c shredded Montery Jack cheese
• cilantro to garnish

Preheat oven to 350°. Prepare a 9″x13″ by spraying with non-stick spray.

Whisk together cream and salsa, set aside.

Place 3-4T shredded beef in the center of each tortilla. Sprinkle with 1-2T cheese. Roll up and place in the casserole dish. Repeat until all tortillas are rolled and in the dish.

Top with salsa cream and sprinkle with remaining cheese.

Bake until bubbly, 20 minutes.

When cheese is melty, remove from oven. Garnish with chopped cilantro and serve.

Serves 5