Monday, May 30, 2011

Mexican Pot Roast & Marinade

I have come to love this recipe for pot roast. Lots of flavor and really yummy the next day for pan fried tacos. I cut back to 1 cup of beer and use 2 cups of beef stock, adding 1 Tablespoon of sugar. The beer can leave a bitter taste. Fine for me, but not great for the kiddos. Chef hats off to the girls at the Border Grill. They are creative geniuses.

Pot Roast Ingredients 

2 1/2 to 3 pounds beef chuck

  • Beer Marinade, recipe follows
  • 3 tablespoons pork lard or vegetable oil
  • 2 medium onions, cut into thick slices
  • 4 garlic cloves, finely mashed
  • 3 medium tomatoes, peeled, seeded, and chopped
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 2 bay leaves
  • 3 cups dark beer
  • 3 cups water
  • 4 large carrots, peeled and cut into chunks
  • 4 medium potatoes, peeled and cut into chunks


Trim the beef chuck and place in a container just large enough to hold it. Pour the Beer Marinade over and refrigerate several hours or overnight.
Preheat the oven to 350 degrees. Lift the meat from the marinade and pat dry. Reserve the marinade. Over a medium high heat, in a heavy Dutch oven, heat the lard. Brown the steak on both sides. Add the onions and cook for 3 minutes. Add the garlic, cook for 2 minutes and then add tomatoes, salt, pepper, bay leaves, beer, water, and the reserved marinade.
Cover and bake about 45 minutes. Add the carrots and potatoes. Cover and cook an additional 45 minutes or until the meat is very tender. 
You can also do this in a slow cooker on low all day. Or in the oven for several hours at 300 degrees.

Beer Marinade Ingredients

  • 1/2 cup olive oil
  • 1 cup dark beer
  • 1/4 cup lemon juice
  • 4 cloves garlic, smashed
  • 1 1/2 teaspoons sea salt
  • 1 teaspoon freshly ground black pepper
  • 2 bay leaves
  • 1 teaspoon dry mustard
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • 1 teaspoon thyme


To prepare the marinade, whisk together the oil, beer, and lemon juice. Add the garlic, salt, pepper, bay leaves, mustard, basil, oregano, and thyme. Mix well.

Found at 

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