While I typically consider pot roast a cool-weather dinner, this meal is an exception. All of the yummy melt-in-your-mouth pot roast pleasure with the spicy flavors of a Mexican fiesta! The meat prep is easy, then you just let it simmer away on the stovetop (or in a crockpot)). While that's cooking, you can prep the simple salsa, which is done all in a food processor, and the guacamole. Serve it all in a Boston lettuce leaf (I like Costco's Mirabel Boston Premium lettuce), and add some homemade spicy paleo dippers to scoop up the extras. This recipe serves 4 adults...but don't count on leftovers!
Adapted from foodnetwork.com.
Serves 4.
Tacos
Ingredients
2 pounds boneless beef chuck roast
sea salt
freshly ground pepper
2 - 3 Tbsp extra virgin olive oil
2 cloves garlic, smashed
1 large onion, sliced
1 (28-oz) can organic crushed tomatoes (I use Muir Glen Fire Roasted)
1 Tbsp ancho chile powder
1 Tbsp cayenne pepper
1 Tbsp ground cumin
3 bay leaves
1 large head Boston lettuce
Preparation
 |
Once the beef has a nice crust, add
the onion and allow to lightly brown. |
- Season all sides of the beef with a fair amount of salt and pepper. In a large Dutch oven, or other heavy pot that has a tight cover, heat 2-3 Tbsp olive oil over moderately high heat.
- Add the garlic to the oil for 1-2 minutes, then add the beef, browning the meat on all sides. Take the time to get a nice crust on the outside.
- Add the onion and allow to lightly brown, about 3-4 minutes.
- Add the crushed tomatoes around the sides of the meat. Then add 1 tomato can of water, spices, salt and pepper (to taste). Add a little more water if needed--just enough to cover the meat.
- Bring to a boil, then reduce heat, cover, and simmer for 3 hours or until the meat is fork tender.
- While the meat is cooking, make the simple salsa and guacamole. Wash Boston lettuce leaves and pat dry with a paper towel.
- Let meat cool slightly in the liquid. Shred meat with two forks and transfer to a serving bowl with a slotted spoon, draining most of the liquid.
Simple Salsa
Ingredients
1 (28-oz) can whole or diced tomatoes, drained, reserving the juices (I use Muir Glen Fire Roasted)
1 small red onion, roughly chopped
1 Serrano chile, seeded
2 garlic cloves
2 limes, juiced
1/2 cup roughly chopped cilantro leaves
sea salt
freshly ground black pepper
extra virgin olive oil
Preparation
- Pulse all ingredients, except the tomato juice, in a food processor.
- Add the reserved tomato juice, if needed, to thin the salsa.
- Transfer to serving bowl, drizzle salsa with olive oil, cover with plastic wrap, and set aside.
Guacamole
Makes about 4 cups.
Ingredients
6 ripe avocados
3 limes, juiced
1 medium yellow onion, roughly chopped
1 garlic clove
1 serrano chile, seeded
1 big handful of fresh cilantro, with stems (about 1/2 cup)
extra virgin olive oil
sea salt
freshly ground black pepper
Preparation
- Halve and pit the avocados. With a spoon, scoop the flesh into a mixing bowl.
- Mash the avocados with a fork, leaving them a bit chunky.
- Pulse onion, garlic, chile, and cilantro in food processor until finely chopped.
- Add onion mixture and lime juice to avocado, stirring gently to combine.
- Drizzle with olive oil, adjust seasoning with salt and pepper, and mix again to finish.
- Lay a piece of plastic wrap directly on top of the guacamole so it doesn't brown.
- Refrigerate for at least 1 hour before serving.
To serve family style: Set out meat, Boston lettuce, salsa, and guacamole. Scoop toppings onto lettuce leaves and enjoy!
