Ingredients for Tex Mex Beef Pot Roast With Corn Chipotle Cilantro Mashed Potato
- 3-4 lb beef chuck roast
- 1 1/2 teaspoon salt
- 1 teaspoon black pepper
- Vegetable Oil
- All Purpose Flour
- Chili Powder
- Oregano Leaves
- Cumin
- Chili Pepper
- Water
- Garlic Cloves
- Jalapeno Peppers
- 2 cups beef broth
- 1 head of garlic
- 1 tablespoon olive oil (for garlic and corn)
- Fresh Corn
- Red Potatoes
- 3/4 cup sour cream
- 1/2 cup butter
- Milk
- Chipotle Chile In Adobo
- Adobo Sauce
- Pepper
- Cilantro
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How to Make Tex Mex Beef Pot Roast With Corn Chipotle Cilantro Mashed Potato
- Preheat oven to 325°F (160°C).
- Season the beef roast with 1/2 teaspoon salt and 1/2 teaspoon black pepper.
- In a Dutch oven, brown the roast on all sides over high heat with 2 tablespoons of oil.
- In a large bowl, whisk together 1/4 cup all-purpose flour, 2 tablespoons chili powder, 1 tablespoon cumin, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon salt.
- Gradually whisk in 1 cup warm water until smooth.
- Stir in 2 cloves minced garlic and 1-2 finely chopped jalapeños (adjust to your spice preference).
- Add 2 cups beef broth to the Dutch oven.
- Pour the flour mixture into the Dutch oven, stirring to combine.
- Bring to a boil over high heat, then reduce heat to low, cover tightly, and simmer for 2 1/2 - 3 hours, or until the beef is fork-tender. Stir every 20 minutes to prevent sticking.
- While the roast simmers, prepare the mashed potatoes:
- Preheat oven to 400°F (200°C).
- Cut the top off one head of garlic. Drizzle with 1 tablespoon olive oil, wrap in foil, and roast for 1 hour.
- Meanwhile, toss 4 ears of corn (about 2 cups kernels) with 1 tablespoon olive oil, salt and pepper.
- After 15 minutes of roasting the garlic, add the corn to the oven and roast for another 45 minutes or until golden brown.
- Once the corn is cool enough to handle, cut the kernels off the cobs and set aside.
- Squeeze the roasted garlic cloves and set aside.
- Boil 2 pounds of Yukon gold potatoes until fork-tender (about 15-20 minutes).
- Drain the potatoes and return them to the pot.
- In a medium saucepan, melt 1/2 cup butter over medium heat. Stir in 3/4 cup sour cream, the roasted garlic, 1/4 cup chopped cilantro, 1/2 teaspoon chipotle powder, 1/4 teaspoon cayenne pepper (optional), and salt and pepper to taste. Heat through.
- Mash the potatoes slightly, then stir in the warm garlic mixture and continue mashing until just combined. The potatoes should be coarsely mashed.
- Stir in the roasted corn.
- Serve the beef pot roast over a generous portion of the corn-chipotle-cilantro mashed potatoes. Spoon the pan juices over the top.
Nutrition Information (Approximate per serving)
Sodium
77 g
Sugar
19g
Fat
95g
Carbs
17g
