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Mexican-style pot roast with coriander lime rice
Mexican-style pot roast with coriander lime rice
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Prep Time:
5 minutes
Cook Time:
205 minutes
Total Time:
210 minutes
Elevate your pot roast with bold Mexican spices.
Ingredients:
  • 400g canned whole tomato
  • 1/2 bunch fresh coriander, stems and leaves separated, chopped, some leaves reserved for garnish
  • 20.00 ml Cholula hot sauce
  • 2 tsp Mexican medium chilli powder
  • 12.20 gm Worcestershire sauce
  • 1 tsp ground coriander
  • 2.50 gm ground cumin
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1.5kg beef blade roast
  • 27.30 gm olive oil, divided
  • 4 slices streaky bacon, diced
  • 1 brown onion, diced (about 1 1/2 cups)
  • 2 garlic cloves, diced
  • 510.00 gm reduced-salt beef stock
  • 450g sweet potatoes, peeled, halved lengthways, sliced 2cm-thick crossways
  • 400.00 gm jasmine rice, rinsed, drained
  • 2 limes, zested, juiced
Instructions:
  • Preheat the oven to 150C (130C fan-forced) for the perfect cooking temperature.
  • Combine 3/4 cup water, tomatoes, coriander stems, Cholula, chilli powder, Worcestershire sauce, ground coriander, cumin, oregano, garlic powder, 3 tsp salt, and 1/4 tsp pepper in a blender. Blend until smooth.
  • Preheat a Dutch oven or large heavy pot over medium-high heat. Season beef well with salt and pepper. Heat a tablespoon of oil in the pot and add the beef. Sear the beef on all sides for roughly 12 minutes, until it is nicely browned. Move the beef to a plate. Lower the heat to medium, then add the bacon and cook, stirring frequently, until the bacon is crispy, about 3 minutes. Using a slotted spoon, transfer the bacon to a small bowl. Remove all but 2 teaspoons of fat from the pot.
  • Sauté onion and garlic in pot until softened and browned, about 3 mins. Add stock, tomato mixture, beef, and bacon. Simmer, then cover and transfer to oven.
  • Slow cook for 3 hours until the beef is tender. Flip the beef, add sweet potatoes, cover, and cook for an additional 25 minutes until both the beef and sweet potatoes are fork-tender.

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