Grammy's Kitchen · Pot Roast · Mexican Pot Roast
One of 210 pot roast recipes we measured
from www.allrecipes.com
71 cooks on www.allrecipes.com rate it 4.6★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 210.
| this recipe | typical | |
|---|---|---|
| liquid | 0% | 26% |
| fat | 1% | 2% |
| aromatics | 8% | 12% |
| salt | 0% | 0% |
| vegetables and beans | 0% | 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)
Weights computed by us.
| 1814 g | 1 (4 pound) beef chuck roast, trimmed |
| 6 g | 1 teaspoon salt |
| 2 g | 1 teaspoon ground black pepper |
| 27 g | 2 tablespoons olive oil |
| 148 g | 1.25 cups diced green chile pepper |
| 150 g | 1 large onion, chopped |
| 142 g | 1 (5 ounce) bottle hot sauce |
| 25 g | 0.25 cup taco seasoning |
| 3 g | 1 teaspoon chili powder |
| 2 g | 1 teaspoon cayenne pepper |
| 3 g | 1 teaspoon garlic powder |
Method: 3 steps, published by www.allrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Delicious recipe, not overly hot but with a lovely warmth but I DID modify it for reason. We love pork so I used boneless country pork spare ribs and wanting to limit salt, used that very lightly and then sprinkled with Mrs. Dash Fiesta Lime before browning. D” — a cook, 5★
“really awesome complex flavor. A good tip is to cut your roast into large chucks and then brown. This allows more flavor to get into the meat. I also omitted the Taco seasoning and cayenne and just increased the other seasonings. I wasn't looking for a strong ” — a cook, 5★