Ultimate Mexican Pot Roast
This easy recipe for melt in your mouth Mexican Pot Roast uses salsa verde to create rich, delicious flavors! Wrap in warm soft tortillas to make amazing beef soft tacos.
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Servings: 6
Ingredients
- 3 lb eye of round beef roast
- 24 oz salsa verde, divided
- 1 medium yellow onion, diced
- 1 medium red bell pepper, thinly sliced
- ¼ C fresh cilantro, chopped
- 4 tablespoon butter
- 1 tablespoon dried parsley
- 1 tablespoon dried dill
- 3 teaspoon salt
- 2 teaspoon garlic powder
- 2 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon ground black pepper
Instructions
- Preheat oven to 350° Fahrenheit.
- Place roast, fat side down, in dutch oven or large casserole dish with a lid. Pour 2 C salsa verde over roast. Add chopped onions and bell pepper around the sides.
- In a small bowl, mix together salt, pepper and other dried herbs and spices. Sprinkle over roast and vegetables. Top with sliced butter and chopped cilantro.
- Cover roast and bake in preheated oven for 2.5 hours or until it falls apart with a fork.
- Remove from oven. Let rest 5 minutes. Slice or shred using two forks. Top with rest of salsa verde & serve!
Notes
Serve with rice and warm tortillas for a delicious meal!