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Easy Beef Pot Roast Chili
What you need
- 2.5 - 3 lb beef rump roast or other chuck roast
- Duck fat, bacon drippings or olive oil
- 1 large onion, coarsely chopped
- 4 garlic cloves, coarsely minced
- 2 tbl tomato paste
- 8 oz. bottled salsa such as Herdez Salsa Ranchera
- kosher salt
- Ground black pepper
How to make it
- Pre heat oven to 250º
- Season beef kosher salt and pepper
- Heat fat in a large stock pot over medium heat
- Brown meat on all sides
- Add onion and cook until translucent
- Add garlic and tomato paste and combine well
- Add salsa and 8 ounces water
- Bring to a boil, cover and place pot on oven
- Cook slowly for 5-6 hours, turning roast every hour or so
- Remove from the oven and let stand for one hour
- Remove roast to a plate to cool enough to handle
- You could at this point thicken the pan salsa, but I prefer to leave it as is
- When you can handle the beef, cut into several chunks and pull apart into bite-sized pieces with your hands
- Return the beef to the salsa and reheat if necessary to serve
I serve this with cut or shredded iceburg lettuce, chopped red onion or sliced scallion, diced cucumber, chopped cilantro, grated cheese and sour cream if it's on hand.
I've also done this by mixing my own chili spices (ancho based) instead of the salsa. I add 16 ounces of water in that case.
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