Texas Pot Roast

Serves 4 to 6

This recipe was developed for the 150th birthday of Texas and the out of the world sauce is equally good with pork or chicken. The long, slow cooking yields a tender piece of beef, rich with sizzling Southwest flair. Serve with shredded lettuce topped with tomato slices and guacamole.


  • 7 T. vegetable oil plus vegetable oil for deep frying
  • 1 small white onion (quartered) plus 2 med. white onion, sliced
  • 3 cloves garlic
  • 8 corn tortillas
  • 3 c. canned tomatoes, drained
  • 2 fresh jalapeno peppers, seeded and cut up
  • salt and freshly ground pepper
  • 3# boneless chuck roast
  • shredded cheddar cheese, minced green onion and fresh cilantro


Preheat oven to 350.

In a small frying pan over medium heat, warm 3T oil. Add the quartered onion and garlic and sauté until translucent, about 5 minutes. Transfer to a food processor fitted with a metal blade or to a blender. Tear 2 of the corn tortillas into pieces and add to the blender, along with the tomatoes and jalapenos. Process until smooth. Season to taste with salt and pepper and set aside.
In a large frying pan over medium-high heat, warm the remaining 4T of oil. Add the chuck roast and brown on all sides, 6 to 8 minutes. Transfer the meat to a 3 - 4 qt. baking dish. Heat the oil remaining in the frying pan over medium heat. Add the sliced onions and sauté until translucent, about 5 minutes. Place the onions on top of the meat and pour the reserved sauce over all. Cover and bake until the meat is quite tender with a knife, 2 to 3 hours.

Cut the remaining tortillas into strips and deep fry them in a pan of hot oil, working in batches, until crisp (about 3 to 4 minutes). Drain on paper towels.

Transfer the roast to a cutting board and cut into thin strips. Arrange the meat strips on individual plates and top with some of the crispy tortilla strips and garnish with cheddar cheese, green onion and cilantro. Serve lettuce with a bed of tomato slices on the side.


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