Pete's Own Southwest Beef Roast

Embark on a flavor-packed journey with Pete's Own Southwest Beef Roast, a hearty and unforgettable dish infused with bold southwestern spices and tender, melt-in-your-mouth chuck roast. This recipe combines smoky paprika, zesty chili powder, and aromatic cumin with a savory medley of beef broth, diced tomatoes, green chilies, and perfectly roasted vegetables like carrots and potatoes. Whether slow-cooked to perfection or oven-roasted for hours, the result is a deeply satisfying meal that’s as easy to prepare as it is delicious. Perfect for Sunday dinners or cozy family gatherings, this adaptable recipe can be garnished with fresh cilantro for an extra hint of brightness. Try Pete's Own Southwest Beef Roast today and discover your new go-to comfort food!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 6

Ingredients

• 4 pounds Beef chuck roast
• 2 tablespoons Olive oil
• 4 pieces Garlic cloves, minced
• 2 teaspoons Cumin
• 2 teaspoons Smoked paprika
• 1 tablespoon Chili powder
• 1 teaspoon Dried oregano
• 2 teaspoons Salt
• 1 teaspoon Ground black pepper
• 1.5 cups Beef broth
• 1 can (14.5 ounces) Diced tomatoes, canned
• 1 can (4 ounces) Green chilies, diced
• 1 medium Yellow onion, chopped
• 4 pieces Carrots, peeled and cut into chunks
• 3 large Potatoes, peeled and quartered
• 2 tablespoons Fresh cilantro, chopped (optional, for garnish)

Directions

Step 1

Preheat your oven to 325°F (165°C) or set a slow cooker to low heat.

Step 2

Pat the beef roast dry with paper towels. Season it on all sides with 1 teaspoon of salt and 1/2 teaspoon of ground black pepper.

Step 3

Heat olive oil in a large, heavy-bottomed skillet over medium-high heat. Sear the beef roast on all sides until nicely browned, about 3-4 minutes per side. Transfer the roast to a roasting pan or slow cooker.

Step 4

Add the chopped onion to the same skillet and sauté for 2-3 minutes until softened, scraping up any browned bits from the pan. Stir in minced garlic and cook for an additional minute. Transfer the onion and garlic mixture to the roasting pan or slow cooker.

Step 5

In a small bowl, mix together cumin, smoked paprika, chili powder, dried oregano, the remaining salt, and the remaining black pepper. Sprinkle this spice mixture over the beef roast, rubbing it in gently to coat evenly.

Step 6

Pour the beef broth, diced tomatoes (with their juice), and green chilies around the roast. Arrange the carrots and potatoes around the beef in the roasting pan or slow cooker.

Step 7

Cover the roasting pan tightly with aluminum foil or place the lid on your slow cooker.

Step 8

For oven cooking, roast for about 4 hours, basting with pan juices every hour, until the beef roast is fork-tender. For slow cooker cooking, cook on low for 8 hours or on high for 4-5 hours, until the beef is tender and the vegetables are soft.

Step 9

Once cooked, carefully remove the beef roast from the pan and let it rest for 10 minutes before slicing or shredding.

Step 10

Serve the beef roast with the vegetables and pan juices, garnished with fresh chopped cilantro if desired.

Nutrition Facts

Serving size	(4021.5g)

Amount per serving	% Daily Value*
Calories	5746.5

Total Fat 395.6g	0%
Saturated Fat 150.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1360.8mg	0%
Sodium 8070.6mg	0%
Total Carbohydrate 214.8g	0%
Dietary Fiber 33.2g	0%
Total Sugars 42.3g
Protein 353.6g	0%

Vitamin D 0IU	0%
Calcium 622.1mg	0%
Iron 62.5mg	0%
Potassium 10896.0mg	0%

*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: 61.0%

Protein: 24.2%

Carbs: 14.7%