Best New Mexico Pot Roast Recipes

NEW MEXICO POT ROAST

Steps:

• Rinse meat and pat dry with paper towel.
• Mix Flour, Paprika, Pepper, Garlic Salt, and Red Chile Powder in a Plasitc or Paper Bag.
• Shake Meat in the bag and coat well.
• Melt Butter in a Dutch Oven or oven-proof dish.
• Remove the meat from the bag.
• (Duh! Sorry Ya' never know!).
• Sear Roast on all sides over high heat.
• Remove from heat.
• Add water, wine, green chile, garlic, bay leaves, and red chile powder.
• Cover and bake in 350-degree oven for 2 1/2 to 3 hours or until tests very tender.
• Remove bay leaves before serving.

NEW MEXICO–STYLE POT ROAST

Steps:

• 1 Preheat oven to 450°F.
• 2 Rub the meat with the oil, salt, and pepper. Place it in a baking pan and roast for 30 minutes, turning it once halfway through.
• 3 Reduce heat to 350°F. Add the enchilada sauce, beer, and 1 cup of the broth. Cover with foil and cook for 2 1/2 hours, adding more broth as the liquid evaporates.
• 4 Add the potatoes, squash, and hominy. Cook for 30 minutes more.
• 5 Uncover and cook until the vegetables are tender and the juices are slightly thickened, 15 minutes.
• 6 Carve the meat across the grain; serve it all drizzled with sauce.

NEW MEXICO POT ROAST

Steps:

• Rinse meat and pat dry with paper towel. Mix flour, paprika, pepper, garlic salt, and 1 teaspoon red chili powder in a plastic or paper bag. Shake meat in the bag to coat it. Melt butter in a Dutch oven or ovenproof dish. Sear roast on all sides over high heat. Remove from heat; add water, wine, green chiles, garlic, bay leaves, and remaining 1 teaspoon red chili powder. Cover and bake in 350° oven for 2 1/2-3 hours, or until meat tests very tender. Remove bay leaves before serving.