Mexican Pot Roast with Borracho Beans
Talk about a flavor explosion in your mouth! This Mexican Pot Roast with Borracho Beans recipe will become a new family favorite!
Servings: 6 servings
Ingredients
- 1 cup dried pinto beans picked over, rinsed and drained
- 1 ½ cups low-sodium beef broth
- 1 bottle dark beer (I used Negra Modelo) 12 oz.
- 2 dried bay leaves
- 3 ½ - 4 pounds boneless beef chuck roast trimmed
- Salt and freshly ground black pepper to taste
- 8 cloves garlic
- ¾ cup packed fresh cilantro leaves
- 1 - 2 chipotle peppers in adobo sauce
- 1 - 2 tablespoons adobo sauce
- 3 tablespoons freshly squeezed lime juice
- 1 ½ tablespoons tomato paste
- 1 ½ teaspoons ground cumin
- 1 tablespoon House Seasoning see note below
- 1 tablespoon chili powder
- 2 teaspoons dried Mexican oregano
- Cornbread for serving
Instructions
- Place the beans in the bottom of a large slow cooker. Pour in the beef broth and beer. Stir to combine and add the bay leaves.
- Generously season both sides of the roast with salt and pepper to taste, and lay the roast on top of the beans. In a blender or food processor, pulse the garlic and cilantro until they are minced. Add the chipotle peppers, adobo sauce, lime juice, tomato paste, cumin, House Seasoning, chili powder, and Mexican oregano and pulse until smooth. Spread half of the garlic-cilantro mixture over the top of the roast. Carefully flip the roast over and spread the remaining garlic-cilantro mixture on the other side. Cover the slow cooker and cook on LOW for 8-10 hours, or on HIGH for 5-6 hours, until the roast and beans are tender.
- Transfer the roast to a platter and use a large spoon to skim any excess fat from the surface of the cooking liquids. Discard the bay leaves. Serve the roast with a side of beans and cornbread to soak up the juices from the beans.
Notes
- To make House Seasoning for this recipe: combine 1 tsp. salt, 1 tsp. garlic powder, ½ tsp. onion powder, and ¼ tsp. black pepper. You will use the whole amount in place of the 1 tbsp. called for in this recipe.
Nutrition
Calories: 646kcal | Carbohydrates: 27g | Protein: 60g | Fat: 32g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 2g | Cholesterol: 183mg | Sodium: 935mg | Potassium: 1587mg | Fiber: 6g | Sugar: 2g | Vitamin A: 695IU | Vitamin C: 7mg | Calcium: 118mg | Iron: 8mg
