recipe box · Tacos & Tex-Mex
Matt’s Pot Roast Tacos
Ingredients
- 1 whole chuck roast
- 2 tbsp canola oil
- 2 whole onions
- 6 whole carrots (up to 8)
- 1 orange
- Salt to taste
- Pepper to taste
- Cinnamon
- Ground cumin
- Chinese 5-spice
- Red wine (optional, you can use beef broth instead)
- 2 to 3 cups beef stock
- 3 sprigs fresh thyme, or more to taste
- 3 sprigs fresh rosemary, or more to taste
Steps
- First and foremost, choose a nicely marbled piece of meat. This will enhance the flavor of your pot roast like nothing else. Generously salt and pepper your chuck roast. Add a thin layer of cumin, 5-spice and cinnamon.
- Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of oil.
- Slice 3–4 small onions and cut carrots into 1-in slices. When the oil in the pot is very hot (but not smoking), add the onions and carrots into the very hot dutch oven. Let them sear for about 2 min, then toss and do again for about 6 minutes (until slightly browned).
- If needed, add a bit more oil to the very hot pan. Place the meat in the pan and sear it for a couple of minutes on each side. Halve and squeeze the orange into the pan to add a bit of flavor. Once a side is nice and brown all over, remove the roast to a plate.
- Add garlic.
- With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up.
- When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups). Add in the onion and the carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme.
- Put the lid on, then roast in a 275°F oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours.
Based on: http://thepioneerwoman.com/cooking/2008_the_year_of_the_pot_roast/