Texas Pot Roast

Indulge in the hearty, bold flavors of a Texas Pot Roast, a soul-warming classic that combines tender beef chuck roast with a Tex-Mex twist. Seasoned with a smoky spice rub featuring smoked paprika, chili powder, and ground cumin, this pot roast is seared to perfection before being slow-cooked in a rich broth of fire-roasted tomatoes, beef stock, and Worcestershire sauce. The addition of carrots, russet potatoes, and optional jalapeño slices creates a complete, comforting meal that absorbs the deep flavors of the cooking liquid. Perfectly balanced with both heat and savory depth, this one-pot marvel is ideal for family dinners or cozy gatherings. Cooked low and slow in a Dutch oven, this recipe guarantees melt-in-your-mouth meat and robust vegetables that make every bite unforgettable.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 6

Ingredients

• 3 pounds beef chuck roast
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 tablespoons vegetable oil
• 1 large yellow onion, diced
• 4 units garlic cloves, minced
• 14 ounces fire-roasted diced tomatoes
• 2 cups beef broth
• 2 tablespoons Worcestershire sauce
• 4 units fresh thyme sprigs
• 4 medium carrots, peeled and cut into chunks
• 4 large russet potatoes, peeled and quartered
• 1 unit jalapeño, sliced (optional)

Directions

Step 1

Preheat your oven to 325°F (160°C).

Step 2

In a small bowl, mix together the kosher salt, black pepper, smoked paprika, chili powder, ground cumin, garlic powder, and onion powder to create a spice rub.

Step 3

Pat the beef chuck roast dry with paper towels and rub the spice mixture all over the meat.

Step 4

Heat the vegetable oil in a large oven-safe Dutch oven over medium-high heat.

Step 5

Sear the roast on all sides until a deep brown crust forms, about 4-5 minutes per side. Remove the roast and set aside.

Step 6

In the same pot, add the diced onion and cook for 2-3 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.

Step 7

Pour in the fire-roasted diced tomatoes, beef broth, and Worcestershire sauce, scraping up any browned bits from the bottom of the pot with a wooden spoon.

Step 8

Return the roast to the pot and add the fresh thyme sprigs. Cover with the lid.

Step 9

Transfer the Dutch oven to the preheated oven and cook for 2 hours.

Step 10

After 2 hours, add the carrots, potatoes, and optional jalapeño slices to the pot. Recover and continue cooking for another 2 hours, or until the meat and vegetables are tender.

Step 11

Carefully remove the Dutch oven from the oven and discard the thyme sprigs.

Step 12

Shred the roast with forks if desired, or slice and serve it alongside the vegetables.

Step 13

Spoon the flavorful cooking liquid over the roast and vegetables before serving.

Nutrition Facts

Serving size	4261 grams (4261.0g)

Amount per serving	% Daily Value*
Calories	5165

Total Fat 302.60g	388%
Saturated Fat 113.80g	569%
Polyunsaturated Fat 16.80g
Cholesterol 1021mg	340%
Sodium 5465mg	238%
Total Carbohydrate 344.50g	125%
Dietary Fiber 53.60g	191%
Total Sugars 48.40g
Protein 290.50g	581%

Vitamin D 0IU	0%
Calcium 656mg	50%
Iron 58mg	322%
Potassium 12492mg	266%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.7%

Protein: 22.1%

Carbs: 26.2%