Ingredients
Meat and Seasonings
- 4 lb pot roast
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 2 teaspoons ancho chile powder
- 1 tablespoon cumin
- 1 tablespoon chili powder
Vegetables and Aromatics
- 2 bell peppers, any color, sliced
- 1 white onion, sliced into strips
- 6-8 cloves garlic, peeled
- 2-3 jalapeños, sliced
- 2-4 bay leaves if fresh, 1 if dried
- 12 oz can diced tomatoes
Liquids
- 16 oz beef stock
Instructions
- Preheat Oven: Preheat your oven to 325 degrees F to prepare for slow braising the pot roast.
- Season and Sear: Generously season the pot roast with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat until shimmering. Sear the roast on all sides for about 4 minutes per side until browned, locking in flavor.
- Add Vegetables and Liquids: Remove the Dutch oven from heat. Layer the sliced bell peppers, onions, garlic cloves, jalapeños, bay leaves, diced tomatoes, and sprinkle cumin, chili powder, and ancho chile powder over the roast. Pour the beef stock into the pot, covering the roast and vegetables.
- Braise in Oven: Cover the Dutch oven with its lid and place it in the preheated oven. Braise the pot roast for 4 to 5 hours until the meat is fork tender and easily shreds.
- Rest and Shred: Carefully remove the Dutch oven from the oven. Take the pot roast out and place it on a cutting board or plate to cool slightly. Discard the bay leaves. Once cooled enough to handle, shred the roast using forks, a stand mixer with paddle attachment, or your hands.
- Serve: Serve the shredded pot roast with the cooked fajita vegetables and some of the flavorful cooking juices. It pairs wonderfully over rice, potatoes, salads, or as a filling for tacos, burritos, or sandwiches.
Notes
- If you prefer less heat, reduce the number of jalapeños or remove seeds before slicing.
- For an even richer flavor, marinate the pot roast with the spices overnight before cooking.
- Use a stand mixer on low speed with a paddle attachment to shred the roast easily and quickly.
- Leftovers keep well in the refrigerator for up to 4 days and freeze nicely for up to 3 months.
- Adjust seasoning after cooking with additional salt or chili powder if desired.
- Prep Time: 10 minutes
- Cook Time: 4 hours 30 minutes
- Category: Main Dishes
- Method: Baking
- Cuisine: Mexican
