Mexican-Style Pot Roast With Raisins And Almonds
Published February 28, 1998
- Total Time
- 2 hours 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 4- to 5-pound rump roast, tied
Salt and freshly ground pepper to taste
3 tablespoons peanut oil
4 cloves garlic, sliced
2 cups Mexican beer
2 cups beef broth
2 ancho chilies, stems and seeds removed, chopped
2 cinnamon sticks
1 tablespoon dried oregano, preferably Mexican
2 bay leaves
1 cup golden raisins
½ cup sliced almonds
1 tablespoon (or more to taste) chipotle chilies in adobo sauce, pureed
Chopped cilantro for garnish
Sliced, toasted almonds for garnish
Nutritional analysis per serving (10 to 12 servings)
15 grams carbs; 128 milligrams cholesterol; 462 calories; 12 grams monosaturated fat; 2 grams polyunsaturated fat; 9 grams saturated fat; 26 grams fat; 2 grams fiber; 648 milligrams sodium; 38 grams protein; 8 grams sugar
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 used diet Dr Pepper instead of beer. It was delicious
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.
This was amazingly good! There’s such a wonderful combination of flavors. I took another’s advice and also used the slow cooker, after searing the meat. Wow! I will definitely make this again.
I threw all ingredients in a crock pot and used regular raisins and poblano chilies (what I had). Then I used an immersion blender to mix it up. It was ok. The sauce is good yet felt like it was missing something that could make it more rich. I am NO chef yet wanted more. That said this is darn easy if you do it my way and my husband thought it was great!
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!