Mexican-Style Pot Roast
Ingredients icon 24 Ingredients
Servings icon Makes 8 to 10 Servings
Time icon 3 and 1/2 Hours



  1. Preheat oven to 325°F. Heat oil in Dutch oven over MEDIUM-HIGH heat, until hot.

  2. Combine flour, salt and pepper in zip-top plastic bag. Add roast and turn to coat evenly. Place roast in hot pan. Brown on all sides.

  3. Add beer, tomatoes, corn, black beans, pico de gallo and picante sauce. Cover tightly with lid and place in preheated oven. Cook 3 -3 ½ hours, or until fork tender.

  4. Remove from oven, allow to cool 10-15 minutes. Shred beef with fork, removing any remaining fat. Stir to incorporate all ingredients in Dutch oven.

  5. Serve on flour tortillas topped with grated cheese.


Great for leftovers! We like this stuffed in a pita, as quesadillas, in soft or crispy taco shells, and in enchiladas and nachos.

Nutrition Information

Nutrition information per serving: Calories 310; Total fat 11g (Sat. fat 4g; Trans fat 0g); Cholest. 85mg; Sodium 790mg; Total Carb. 23g; Fiber 5g; Total Sugars 4g; Protein 30g; Vit D (2% DV); Calcium (4% DV); Iron (25% DV); Potas. (20%DV)

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