Today, we're talking about a recipe that's sure to make your taste buds dance: Salsa Pot Roast. But hold on, before you start looking up fancy ingredients or heading to the grocery store, let's take a moment to talk about cleaning out your fridge.
Yes, you read that right. This easy recipe is all about using what you have on hand, even if it means pulling out that half-empty jar of salsa from last week’s taco night or those leftover vegetables that are starting to wilt. We’re talking spinach, bell peppers, onions, you name it. This is a time to get creative and resourceful in the kitchen.
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So, what makes this pot roast Mexican-style? Well, it's all in the salsa, my friends. A generous helping of your favorite salsa on this slow cooker beef gives the roast a tangy, spicy kick that's perfect for any fiesta. And if you're feeling extra fancy, go ahead and add some white wine to the mix. Trust me, it'll take this Mexican pot roast recipe to a whole new level.
A delicious, easy, and budget-friendly way to use up those leftovers and make a mouth-watering Salsa Pot Roast. So, grab your apron, and let's get cooking! Don't forget to sprinkle some love and creativity into this ultimate comfort food, and share your twists and variations in the comments below. Happy cooking!
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Ingredients
These are the ingredients I used for this recipe, however, use whatever vegetables you have on hand and experiment with what you have laying around in your fridge that has to get eaten.
Beef pot roast (or leftover beef)
Onion
Garlic
Spinach
Salsa
White wine
Water
Tomato paste
Chili powder
Dried oregano
Garlic powder
Salt
Black pepper
Optional: taco seasoning, fresh cilantro, lime juice, jalapeno pepper, refried beans
See recipe card for quantities.
Instructions
- Preheat the oven to 325 degrees.
- In a large dutch oven, medium-high heat, add some oil, and sear the beef pot roast until both sides have a nice brown color.
- Remove the pot roast, and set aside. Get rid of some of the oil. Leave 1 or 2 tablespoon of oil in the pan.
- In the same pan, add the minced onion and garlic. Saute until fragrant. Add the wine and deglaze the plan.
- Add the tomato paste, chili powder, garlic powder, salt and pepper, and oregano. Saute and cook everything for 3 minutes.
- Add the salsa, and water, and add back the beef pot roast and juice.
- Let it come to a boil. Once it starts to boil, turn off the heat and put the dutch oven in the oven for 2 hours. Your beef should be fork-tender.
- Once the beef is tender, it is ready, put it back on the stovetop and put in the vegetables to cook. In this case, the spinach, which only cooks for 2 minutes.
- Serve this with some freshly made rice, and enjoy!
Top tips for success
- Choose the right cut of meat: The success of this dish depends heavily on the cut of meat you choose. Look for a well-marbled, tough cut such as beef chuck roast, which will become tender and flavorful when cooked low and slow. Avoid lean cuts of meat, as they can become dry and tough.
- Don't skimp on the seasoning: Salsa Pot Roast is a flavorful dish, but it’s important to season it properly to bring out the best flavors. Be sure to add enough salt and pepper, as well as any additional spices you prefer, to make the beef roast really sing.
- Cook low and slow: This is a slow-cooker recipe for a reason! Cooking the pot roast low and slow (either in the oven or in an Instant pot) allows the meat to become tender and flavorful, while also infusing the vegetables and salsa with rich, savory flavor. Avoid the temptation to cook at high heat, as this can result in a dry, tough pot roast.
Substitutions
There are a variety of ingredients that can be used to make Salsa Pot Roast, and this is one of the great things about this recipe. You can get creative and use what you have on hand or adjust the ingredients to your liking. Here are some ways the ingredients can vary:
- Meat: The recipe typically calls for beef chuck roast, but you could also use pork roast, lamb roast, or even chicken thighs.
- Vegetables: The recipe can be made with a variety of vegetables, depending on what you have on hand. Some popular options include bell peppers, onions, garlic, carrots, and celery. You can also add greens like kale for an extra nutritional boost.
- Salsa: The type of salsa you use can make a big difference in the flavor of the dish. You can use chunky or smooth salsa, mild or spicy, homemade or store-bought. You can also experiment with different flavors, such as chipotle salsa or salsa verde beef roast using green salsa.
- Spices: The recipe typically calls for salt and pepper, but you can also add other spices to suit your taste. Cumin, paprika, chili powder, and oregano are all great options.
- Liquid: The recipe calls for red wine, but you could also use beef broth, chicken broth, or even beer.
By varying the ingredients, you can create a unique twist on this classic dish and make it your own. So, don't be afraid to experiment and have fun with your Salsa Pot Roast!
Equipment
I love using my Kana Dutch oven for this! It is affordable, chic and great for everyday cooking!
Buy Now → - Knife
- Cutting board
Storage
To store Salsa Pot Roast, allow it to cool down to room temperature, then transfer it to an airtight container and store it in the refrigerator for up to four days. If you have leftovers and want to store them for a longer period, you can also freeze the pot roast for up to three months. Make sure to label the container with the date and contents.
When it comes to reheating Salsa Pot Roast, there are a few options depending on your preference:
- Stovetop: Add the pot roast to a pot on the stove with a little bit of liquid (such as broth or water) and heat over medium-low heat, stirring occasionally, until the meat is heated through.
- Microwave: Transfer the pot roast to a microwave-safe dish and heat on high for 1-2 minutes or until heated through. Give the pot roast a good stir halfway through the cooking time to ensure even heating.
- Oven: Preheat the oven to 325°F (160°C). Add the pot roast to an oven-safe dish with a little bit of liquid (such as broth or water) and cover with foil. Heat in the oven for 20-30 minutes or until heated through.
Regardless of the method you choose, be sure to heat the pot roast until it reaches an internal temperature of 165°F (74°C) to ensure that it's safe to eat. Enjoy!
Slow Cooker Salsa Pot Roast - FAQ
The most tender pot roast comes from slow-cooking a well-marbled cut of meat with a combination of moisture and low heat. Choose the right cut of meat. The best cuts of meat for pot roast are those that have a lot of connective tissue and fat, such as beef chuck or brisket. These cuts become tender when cooked low and slow, as the connective tissue breaks down and the fat melts into the meat, making it juicy and tender.
Chuck roast is a specific cut of beef that comes from the shoulder area of the cow and is known for its rich, beefy flavor. It is a well-marbled cut with a lot of connective tissue, which makes it a great choice for slow-cooking methods like pot roasting. Pot roast, on the other hand, is a method of cooking that involves slowly cooking a large piece of beef (such as chuck roast) in a covered pot with liquid and vegetables until it becomes tender and flavorful. The term "pot roast" generally refers to the finished dish rather than a specific cut of beef.
Salsa is a great way to add flavor to your pot roast. The acidic and flavorful components of the salsa will infuse the meat and make it taste delicious. You can add herbs and spices such as garlic, thyme, rosemary, and bay leaves to enhance the flavor. Vegetables like onions, carrots, and celery can also add depth and richness to the dish. Finally, consider using a good quality beef broth or red wine to deglaze the pan after searing the meat and create a flavorful base for the pot roast.
Related
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What to Serve with Salsa Pot Roast
Salsa Pot Roast is a hearty, flavorful, and simple recipe that pairs well with a variety of sides for a delicious dinner. Here are a few options to consider:
- Rice: Served over white, brown rice, or even cauliflower rice, Salsa Pot Roast becomes a satisfying and filling meal. The rice soaks up the flavorful sauce and adds a nice texture contrast to the tender meat.
- Beans: Beans are a classic pairing with Mexican-inspired dishes, and Salsa Pot Roast is no exception. Black beans or pinto beans make a great side dish or can be added directly to the pot roast during the cooking process for an all-in-one meal.
- Tortillas: Warm flour or corn tortillas are a great way to enjoy Salsa Pot Roast taco-style. Simply shred the meat and serve the shredded beef with your favorite taco toppings, such as shredded cheese, lettuce, and diced tomatoes.
- Salad: A simple green salad is a refreshing contrast to the rich, savory flavors of the pot roast. Consider a salad with a citrusy dressing or a creamy avocado dressing to complement the flavors of the dish.
- Roasted vegetables: Roasted vegetables, such as carrots, sweet potatoes, or Brussels sprouts, make a great side dish that can be cooked alongside the pot roast in the oven. The sweet and savory flavors of the roasted vegetables complement the flavors of the dish.
These are just a few ideas to get you started, but feel free to get creative and experiment with different sides to find your perfect pairing!
Salsa Pot Roast (Fridge Clean Out Edition)
Tender, juicy and full of flavor, this Salsa Pot Roast is a delicious, comforting meal. The best part about this dish is that you can do a fridge clean out for the ingredients.
- Total Time: 2 hours and 5 minutes
- Yield: 2-4 1x
Ingredients
2 lbs beef pot roast
1 onion minced
6 cloves of garlic minced
4 cups of spinach
1 cup of salsa
1 cup of white wine
1 cup of water
1 can of tomato paste
1 tablespoon of chili powder
1 tablespoon dried oregano
1 tablespoon of garlic powder
1 teaspoon salt
1 teaspoon pepper
Instructions
- Preheat the oven to 325 degrees.
- In a large dutch oven, medium-high heat, add some oil, and sear the beef pot roast until both sides have a nice brown color.
- Remove the pot roast, and set aside. Get rid of some of the oil. Leave 1 or 2 tablespoon of oil in the pan.
- In the same pan, add the minced onion and garlic. Saute until fragrant. Add the wine and deglaze the plan.
- Add the tomato paste, chili powder, garlic powder, salt and pepper, and oregano. Saute and cook everything for 3 minutes.
- Add the salsa, and water, and add back the beef pot roast and juice.
- Let it come to a boil. Once it starts to boil, turn off the heat and put the dutch oven in the oven for 2 hours. Your beef should be fork-tender.
Equipment
Buy Now → - Prep Time: 5 minutes
- Cook Time: 2 hours
- Category: main
- Method: braise
Edna says
This is like my Mom's Beef Caldereta😊
Charlotte Gaw says
My family loved this! I added some leftover roasted carrots and potatoes.