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Mexican Pot Roast | In Mama Maggie's Kitchen
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Mexican Pot Roast

Mexican comfort food at its best!
Prep Time25 mins
Cook Time3 hrs 25 mins
Total Time3 hrs 50 mins
Course: Main
Cuisine: Mexican
Servings: 10
Calories: 180kcal

Ingredients

  • 2 pounds beef shoulder
  • salt
  • black pepper
  • Extra-virgin olive oil
  • 2 cloves garlic minced
  • 1 large onion diced
  • 1 28-ounce can crushed tomatoes
  • 1 tablespoon chile powder
  • 1 tablespoon cayenne pepper
  • 2 tablespoons ground cumin
  • 2 bay leaves
  • 2 cups beef broth
  • 1 can Coke
  • cilantro toppings
  • green onion toppings

Instructions

  • In a large stock pot, heat the olive oil.
  • Season beef with salt and pepper.
  • Brown in the oil on all sides.
  • Add garlic, onion, tomatoes, chile powder, cayenne pepper, cumin, bay leaves, broth, and Coke.
  • Scrape the bottom of the pan to release the brown bits.
  • Cover and let simmer for 3 hours.
  • Top with cilantro and green onions.
  • Serve with tortillas and roasted potatoes.

Notes

Optional top with cilantro and green onions.

Nutrition

Calories: 180kcal | Carbohydrates: 3g | Protein: 27g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 73mg | Sodium: 256mg | Potassium: 427mg | Fiber: 1g | Sugar: 1g | Vitamin A: 460IU | Vitamin C: 1.5mg | Calcium: 31mg | Iron: 3.8mg