Puerto Rican Pot Roast

Dive into the rich flavors of Puerto Rican Pot Roast, a comforting and flavorful dish that transforms a simple beef chuck roast into a tender, flavor-packed masterpiece. Infused with traditional Puerto Rican staples like sofrito, sazón with annatto, and adobo seasoning, this family-style meal is simmered low and slow with hearty potatoes, carrots, and an aromatic blend of garlic, oregano, and bay leaves. The roast is seared to golden perfection before braising in a luscious tomato-based broth, ensuring every bite is irresistibly juicy and savory. Ideal for cozy dinners or special gatherings, this one-pot wonder is finished with a touch of fresh cilantro for a bright, herbal flair. Pair it with steamed white rice or crusty bread to soak up the rich sauce, and enjoy a taste of Puerto Rican home cooking that will steal the spotlight at your table.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

Ingredients

• 3 pounds beef chuck roast
• 6 whole garlic cloves
• 1 cup sofrito
• 2 tablespoons adobo seasoning
• 1 packet sazón with annatto
• 2 tablespoons olive oil
• 1 large white onion
• 1 large bell pepper
• 1 cup tomato sauce
• 2 cups beef broth
• 3 medium potatoes
• 3 large carrots
• 1 teaspoon dry oregano
• 2 whole bay leaves
• 0.25 cup fresh cilantro
• 0 to taste salt
• 0 to taste black pepper

Directions

Step 1

Prepare the beef by trimming any excess fat. Using a paring knife, cut small slits throughout the roast and insert whole garlic cloves into the slits for added flavor.

Step 2

Season the roast generously with adobo seasoning and the sazón packet. Cover and let the meat marinate in the refrigerator for at least 2 hours or overnight for maximum flavor.

Step 3

In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Once the oil is hot, sear the roast on all sides until browned, about 3-4 minutes per side. Remove the roast and set it aside.

Step 4

In the same pot, add the sofrito, chopped onion, and diced bell pepper. Sauté for about 5 minutes or until the vegetables are softened and fragrant.

Step 5

Stir in the tomato sauce, beef broth, oregano, and bay leaves. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot for added flavor.

Step 6

Return the roast to the pot, ensuring it is submerged in the liquid. Cover with a tight-fitting lid and reduce the heat to low. Let the pot roast simmer for approximately 2 hours, turning the roast halfway through cooking.

Step 7

While the roast is cooking, peel and chop the potatoes and carrots into large chunks.

Step 8

After 2 hours, add the potatoes and carrots to the pot. Stir gently to distribute the vegetables around the roast. Cover and continue cooking for another 45-60 minutes, or until the meat and vegetables are fork-tender.

Step 9

Once cooked, remove the roast from the pot and let it rest for 10 minutes before slicing. Taste the sauce and adjust the seasoning with salt and pepper as needed.

Step 10

Serve the pot roast with the vegetables and sauce, garnished with freshly chopped cilantro.

Nutrition Facts

Serving size	(3618.6g)

Amount per serving	% Daily Value*
Calories	4800.9

Total Fat 315.9g	0%
Saturated Fat 115.5g	0%
Polyunsaturated Fat 3.0g
Cholesterol 1020.6mg	0%
Sodium 8585.0mg	0%
Total Carbohydrate 227.4g	0%
Dietary Fiber 40.4g	0%
Total Sugars 42.7g
Protein 280.3g	0%

Vitamin D 0IU	0%
Calcium 576.9mg	0%
Iron 51.9mg	0%
Potassium 9210.4mg	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: 58.3%

Protein: 23.0%

Carbs: 18.7%