Mexican-Style Pot Roast With Raisins And Almonds
- Total Time
- 2 hours 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 14- to 5-pound rump roast, tied
- Salt and freshly ground pepper to taste
- 3tablespoons peanut oil
- 4cloves garlic, sliced
- 2cups Mexican beer
- 2cups beef broth
- 2ancho chilies, stems and seeds removed, chopped
- 2cinnamon sticks
- 1tablespoon dried oregano, preferably Mexican
- 2bay leaves
- 1cup golden raisins
- ½cup sliced almonds
- 1tablespoon (or more to taste) chipotle chilies in adobo sauce, pureed
- Chopped cilantro for garnish
- Sliced, toasted almonds for garnish
Nutritional analysis per serving (12 servings)
455 calories; 26 grams fat; 9 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 15 grams carbohydrates; 2 grams dietary fiber; 8 grams sugars; 37 grams protein; 646 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 300 degrees and season the meat with salt and pepper. In a large, heavy pot or Dutch oven with a tight lid, heat the oil over high heat and brown the meat on all sides.
- Step 2
Add the garlic, beer, broth, chilies, cinnamon sticks, oregano and bay leaves to the pot and bring to a boil. Cover the pot and transfer to the oven. Cook for 1 hour. Add the raisins and almonds and cook for another hour, or until the meat is very tender.
- Step 3
Transfer the meat to a serving platter. Remove and discard the cinnamon sticks and bay leaves. Transfer the sauce to a blender and puree until smooth. (You may need to do this in two batches.)
- Step 4
Return the sauce to the pot, season with chipotle and salt to taste and reheat if necessary. Pour sauce over meat and garnish with cilantro and toasted almonds. Serve immediately.
Private Notes
Comments
I heeded the suggestion of others and cooked on low in the crockpot for 8-10 hours, to allow the meat to break down. Added benefit- it also broke down the cinnamon sticks and bay leaves which I forgot to remove before blending the sauce. Garnished with avocado because it’s what I had on hand. Tasted great!
I substituted chuck roast, cut into approximately 2-inch cubes, and it was perfect. Also skipped the browning step and took the lid off for the last hour or so. Next time, I plan to soak the dried chiles and raisins in hot water for about 10-15 minutes and pureeing upfront.
Very good sauce, quite flavorful. Like others have said, the roast came out a little dry and a little tough. I might try it again using a chuck roast and see if it comes out more tender.