Mexican Pot Roast

Adapted from https://dinnerthendessert.com/mexican-pot-roast/

I made this.

Servings: 8

INGREDIENTS

4 pounds beef chuck roast
1 teaspoon Kosher salt
1/2 teaspoon coarse ground black pepper
3 tablespoons vegetable oil
3 cloves garlic , minced
1 yellow onion , diced
1/2 green bell pepper , diced
1/2 red bell pepper , diced
28 ounces canned diced tomatoes with chiles , 28 ounces
3 tablespoons Taco Seasoning , (Homemade Recipe)
3 cups beef broth
1/2 cup cilantro, diced

STEPS

1) Preheat oven to 275F

2) Season beef with salt and pepper, then add to a large dutch oven with oil on medium-high heat.

3) Brown 4-5 minutes per side.

4) Remove the beef from the pot and add in the onions.

5) Sauté until translucent and lightly browned, about 3 to 4 minutes.

6) Add in the garlic, green and red bell peppers, diced tomatoes, taco seasoning, beef broth and cilantro and stir well.

7) Add the beef back to the pot, cover and roast for 1 - 2 hours.

8) Remove at internal temp of 125F, cover and let rise to 140F