My family eats a lot of beef. This is because I live with my parents at the moment, and they are really into beef. I think, if it was healthy, they would both be content to eat beef for all 21 meals of the week.
As a result I am constantly on the lookout for new ways to prepare beef, and I am always altering old standby recipes to be something new and fresh and different.
Pioneer Woman’s pot roast is one of the most delicious things I have ever cooked. It’s simple, it’s delicious, it’s beautiful, and it’s really tough to improve upon. It’s also impossible to mess up! As long as you cook your meat for long enough, you will have a perfect pot roast every time.
It is such a well liked recipe that I was requested to make it 3 times in less than 2 weeks. I cook 4 days of the week, here. My mom takes the weekends, and Fridays we order out. So out of 8 meals I cooked, 3 were PW’s pot roast. When I opened the fridge on Monday and saw yet another chuck roast in the meat drawer, I groaned. More pot roast? I couldn’t do it. While my mom is the sort of person who could eat a plain steak with Kraft mac-n-cheese every day for years on end, I prefer some variety in my flavors.
I decided that if I followed the same cooking method, but changed the flavors, I could end up with something entirely new and different. “Mexican pulled beef” is what was in my mind, and that’s just what I achieved.
Rather than writing a lengthy tutorial or recipe, here, I’m going to direct you to her site for technique.
You should follow her instructions, only substitute quartered bell peppers for the carrots.
When it comes to deglazing the pan, I used a splash of cooking sherry rather than red wine.
For the liquid, don’t use beef broth. Instead use the following:
1/4 cup cumin
1 tablespoon chili powder
1 tablespoon paprika
1 tablespoon dried cilantro
1 teaspoon lawry’s seasoned salt
1 teaspoon garlic powder
1 teaspoon dried basil
Juice of 1 lime (a few tablespoons)
Mix those ingredients together in a large measuring cup, and then fill to the 2 cup mark with water. Use this as the liquid in your pot roast.
If you like the traditional American-style tacos (i.e. made with a taco seasoning packet), you could add a small can of tomato paste.
If you like mushrooms, add a bunch of sliced ones to the pan with the peppers and onions.
If you like spice, drop in a few whole hot peppers. They’ll spice the meat only a little, but you can lay a whole one out on a taco to give it a good heat.
When it comes out of the oven, remove the vegetables and meat from the liquid. Pour about 1 cup of the liquid off into a pot and boil it until it’s thickened a bit. Discard the rest. While it’s boiling, use 2 forks to pull apart the meat, making a big pile of shredded beef. Pour the thickened liquid over the shredded beef.
Make your “tacos” with the pulled beef and the roasted vegetables. We used lettuce, tomato, onion, raw peppers, cheese, salsa, taco sauce, sour cream – all of the things that make tacos tacos. They were different than standard tacos, but in a wonderful way. This will be a refreshing change to your standard taco night. It tastes a little like pot roast, and a little like you’re in Mexico. It’s lovely, and I think you’ll enjoy it!