Mexican Pot Roast

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 210.

	this recipe	typical
liquid	134%	26%
fat	12%	2%
aromatics	26%	12%
acid	5%	0%
salt	1%	0%
vegetables and beans	173%	32%
collagen idx	0.8	0.8
marbling idx	0.8	0.8

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

1247 g	2 1/2 to 3 pounds beef chuck
	Beer Marinade, recipe follows
41 g	3 tablespoons pork lard or vegetable oil
300 g	2 medium onions, cut into thick slices
12 g	4 garlic cloves, finely mashed
1233 g	3 medium tomatoes, peeled, seeded, and chopped
6 g	1 teaspoon sea salt
2 g	1 teaspoon freshly ground black pepper
2 g	2 bay leaves
720 g	3 cups dark beer
710 g	3 cups water
244 g	4 large carrots, peeled and cut into chunks
680 g	4 medium potatoes, peeled and cut into chunks
108 g	1/2 cup olive oil
240 g	1 cup dark beer
61 g	1/4 cup lemon juice
12 g	4 cloves garlic, smashed
9 g	1 1/2 teaspoons sea salt
2 g	1 teaspoon freshly ground black pepper
2 g	2 bay leaves
4 g	1 teaspoon dry mustard
2 g	1 teaspoon basil
1 g	1 teaspoon oregano
2 g	1 teaspoon thyme

Method: 4 steps, published by www.foodnetwork.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“With the lack of the marinade recipe I used the following: 1 bottle beer (Dos Equis), 4 tbsp chile powder, 1/4 tsp cayene pepper, 2 tsp cominos, 3 tbsp onion powder, 3 tbsp garlic powder -- combine in large bowl, add meat. Marinade beef in refridgerator for” — a cook, 5★

“Pretty darn tasty. I used Negra Modelo which I think is a great Mexican dark beer. And for those of you who need a little help, if you type "Beer Marinade" in the recipes search box, you'll know where the Beer Marinade is!!!” — a cook, 4★