Mexican Pot Roast
Serves: 5
Roxane Raynor
1 January 1970
Based on User reviews:
52
Spice
48
Sweetness
46
Sourness
42
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1360 g
Beef (chuck)2 medium
Onion (cut into thick slices)1.5 tsps
Sea Salt3 cups
Water1 cup
Olive Oil1 cup
Lemon Juice4 cloves
Garlic (smashed)1 tsp
Dry Mustard1 tsp
Basil1 tsp
Oregano1 tsp
ThymeDirections:
1
Trim the beef chuck and place in a container just large enough to hold it
2
Pour the Beer Marinade over and refrigerate several hours or overnight
3
Preheat the oven to 350 degrees
4
Lift the meat from the marinade and pat dry
5
Reserve the marinade
6
Over a medium high heat, in a heavy Dutch oven, heat the lard
7
Brown the steak on both sides
8
Add the onions and cook for 3 minutes
9
Add the garlic, cook for 2 minutes and then add tomatoes, salt, pepper, bay leaves, beer, water, and the reserved marinade
10
Cover and bake about 45 minutes
11
Add the carrots and potatoes
12
Cover and cook an additional 45 minutes or until the meat is very tender
13
To prepare the marinade, whisk together the oil, beer, and lemon juice
14
Add the garlic, salt, pepper, bay leaves, mustard, basil, oregano, and thyme
15
Mix well