Recipes: Main Entrees

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Harvest Eating Mexican Pot Roast

Thanks to Chef Keith Snow of Harvest Eating for this wholesome, hearty recipe!

This recipe is a sure hit. The simple preparation takes time but it’s a one-pot-meal of tender beef and spices, such as cumin, and strong flavors, including chipotle peppers and cloves. Chef Keith Snow demonstrates how to make this pot roast in a detailed video.


  • 1 whole onion
  • 1 bunch cilantro
  • 4 pieces cloves
  • 1 Tbsp. cumin seeds
  • 1 piece chipotle pepper
  • 3 lbs. chuck roast, cut into large chunks or left whole
  • 2 large carrots, peeled and cut in large pieces
  • 1 large onion, cut into large pieces
  • 1 can organic black beans, low sodium
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 1 Tbsp. Nebraska Steak Seasoning (optional)
  • 1/4 cups bacon fat or oil
  • 1/4 cups tomato paste
  • 6 cups beef broth
  • Sour cream for garnish


1. In a large pot over medium heat, add 1 onion diced and bacon fat or oil. Cook for 5 minutes.

2. Add cumin, cloves, chipotle pepper, tomato paste. Cook for two minutes. Add beef broth and beef.

3. Cover tightly, reduce heat to low. Cook for 3 hours.

Chef’s Note: Thicken sauce with the addition of a slurry: 5 Tbsp. corn starch mixed with 5 Tbsp. water. When boiled, it will thicken. Serve with rice or potatoes. Carrots are optional. Also, check out the Nebraska Prime Steak Seasoning.

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