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Old 03-19-2011, 05:51 AM   #1
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Chile Pot Roast

I had some extra chiles tonight, and a 3 pound roast, so I tried something a little different. It turned out great, so I thought I would share it here.

I decided I wanted the meat to be snug in the pan, so I put the roast (a pot roast with a good sized ribbon of fat running through it) in a large loaf pan. I poured about 1/2 cup of the juice from a can of whole mild green chiles over the meat. Then I split open 5 or 6 whole chiles and laid them on top of the roast so that it was mostly covered. I covered it tightly with foil.

I don't know exactly how long I cooked it, but it was somewhere between 2 and 3 hours, starting at 325 degrees F, then about half an hour before I took it out I raised it to 350. (I probably would have cooked it the full time on the lower temperature, but we were really hungry so I turned it up to speed things up!).

The roast was tender and juicy and had a gentle heat radiating through it.

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Old 03-19-2011, 08:06 AM   #2
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That sounds like a great idea! I have some jalaps I may slice up and put on a couple chuck clods I have on the smoker, just to see what would happen.

Thanks for sharing.
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Old 03-19-2011, 12:36 PM   #3
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Sounds wonderful...copied and pasted.
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Old 03-19-2011, 02:25 PM   #4
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Yum! I wish I could make something like that at my house. But I'd have to cook a second roast for my DW as she can't eat anything even remotely spicy hot.

I'm thinking that your pot roast could be so versatile. One night serve it as a roast, the next, shred it and add a little cilantro and cumin to make it shredded beef for tacos or burritos. If there's any left over, turn that into soup.

Or, just use the leftovers from the original roast to make sandwiches.

OK, now I need to say what I should have said at the beginning of this; What a great idea! Great job!

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Old 03-19-2011, 06:04 PM   #5
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Thanks! I was thinking the same thing about using the leftover meat for tacos or burritos.
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Old 03-19-2011, 08:54 PM   #6
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Quote:
Originally Posted by Barbara L View Post
Thanks! I was thinking the same thing about using the leftover meat for tacos or burritos.
Great minds think alike. I was thinking about that too, especially with the green chili flavoring. YUM!
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Old 03-20-2011, 01:33 PM   #7
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Thanks, Barbara. Like GW, I can't make this for my guys, but I will certainly save it for a time I need a company meal (and I will do something else for Dad and DH).
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beef, mild chiles, recipe, roast

Chile Pot Roast I had some extra chiles tonight, and a 3 pound roast, so I tried something a little different. It turned out great, so I thought I would share it here. I decided I wanted the meat to be snug in the pan, so I put the roast (a pot roast with a good sized ribbon of fat running through it) in a large loaf pan. I poured about 1/2 cup of the juice from a can of whole mild green chiles over the meat. Then I split open 5 or 6 whole chiles and laid them on top of the roast so that it was mostly covered. I covered it tightly with foil. I don't know exactly how long I cooked it, but it was somewhere between 2 and 3 hours, starting at 325 degrees F, then about half an hour before I took it out I raised it to 350. (I probably would have cooked it the full time on the lower temperature, but we were really hungry so I turned it up to speed things up!). The roast was tender and juicy and had a gentle heat radiating through it. 3 stars 1 reviews
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