How To Video

Southwestern-Style Pot Roast


  • 3-1/2 to 4 lb. Harris Ranch boneless beef chuck roast
  • 1 tbsp. vegetable oil
  • 1 large onion chopped
  • 1 can 14-1/2 oz. peeled whole tomatoes, cut up, undrained
  • 2 pounds medium red potatoes cut into quarters
  • 1 tbsp. cornstarch dissolve in 2 tablespoons water
  • 1 can 4 oz. chopped green chilies, undrained
  • 2 tbsp. fresh parsley chopped
  • Seasoning:
  • 2 large cloves garlic crushed
  • 1 tbsp. chili powder
  • 1 tsp. salt
  • 1/2 tsp. cracked black pepper


  • Start by taking your boneless beef chuck roast out of the refrigerator and letting it settle at room temperature for about 1 hour.
  • While the chuck settles prepare the following ingredients listed above: onions, tomatoes, potatoes, cornstarch, green chilies and parsley.
  • Next, prepare the seasoning for the meat by combining the seasoning ingredients listed above. Mix the seasonings well, and press them evenly into the surface of the beef.
  • Next, place 1 tablespoon of vegetable oil in a Dutch oven, and heat it over medium-high heat until hot. Add the beef chuck, and brown evenly on all sides.
  • Remove beef and pour off drippings.
  • Add onions and tomatoes. Bring to a boil. Then return the beef to the Dutch oven, cover tightly and reduce the heat to low. Simmer on the stove, checking occasionally and skimming off fat each time. Simmer for 1-1/2 to 2 hours or until the beef is tender.
  • Add the potatoes, cover, and continue cooking for about 35 minutes or until both the beef and potatoes are tender.
  • Remove the beef and potatoes to a platter and keep them warm by covering with foil.
  • Next, add the cornstarch mixture and green chilies. Stir for 1 minute or until the sauce is thickened and bubbly. Stir in the parsley.
  • Serve your southwestern-style pot roast with the potatoes and sauce.