Monday, April 28, 2014

Food for your Itty Bitty: Mexican Pot Roast

I have been racking my brain on what to cook for Delilah. She is eating so well and I want to keep introducing her to foods and flavors. I have decided to not really modify what I cook, cook how I usually do. But when it is time to eat, adapt her plate in order for it to be edible for her. This roast I made is the perfect example of that. I used Mexican flavors and the only thing that I really changed, was using refried black beans instead of whole. And I took out the cayenne pepper that I would have usually used as well! But she loved it! Beef and all :)

I love cooking roasts. They are super easy and are done when I am good and ready! I usually give about 3 hours of cooking time, ours are no more than 2 pounds, and I literally throw it in there mid afternoon and pull it out right before we eat.

Start by preheating your oven to 350.

Season meat with whichever taco seasoning you like. I use cumin, chili powder, onion and garlic powder, salt and pepper.

I like using the same pan I brown in to cook in the oven, so I am using my trusty cast iron skillet for this. While you are seasoning the meat, turn burner on high and let the pan hear up. Once it is hot, put in your meat and start browning it up.

I guess it would help to put in oil ;)

Brown both sides and then add a can of salsa or in this instance, a can of Rotel, and add a little water until it goes up halfway. You do not want to have your steak swimming in liquid, that would be bad. 

Cover up with aluminum foil, or a lid if you have one, and stick it in the oven to cook for a few hours. I am not to technical on my time, so I usually leave it in there a few hours, or until we are ready to eat. The longer it cooks the more tender it gets, so no worries!

Pull the roast out and the way I test for doneness, is get a fork and pick a spot, twirl the fork around, and if meat easily twirls with the fork, it's done!

I served the roast with tortillas, refried black beans, and rice. A little habanero salsa and sour cream and you are good!

For Delilah, I combined the rice and beans into little balls so it was easier for her to pick up. I tore up tortilla into tiny pieces, and cut the roast into even tinier pieces! It was a hit!

Mexican Pot Roast

1-2 lb roast of your choice
Mexican seasonings (Cumin, Chili Powder, Onion powder, Garlic powder)
1 tablespoon oil
Jar of Salsa/ Can of Rotel

Preheat oven to 350

Season roast with seasonings, don't be shy!
Put cast iron, or oven safe pan, over high heat and brown the roast on both sides.
Put the salsa or Rotel in the pan with enough water to come up the middle of the roast. Cover and bake in oven for 3 hours or so.

Can of Refried Black Beans

Heat before serving

Refrigerated Tortillas

Brown up before serving (These are the only tortillas I buy now, they are so good!)


1 cup rice
2 cups chicken stock
1 teaspoon tomato bullion 
1/2 teaspoon onion powder
1 tablespoon butter

Melt butter and brown rice slightly for 5 minutes. Add chicken stock and bring to a boil. Cover and lower heat to low, simmer for 20 minutes. Once water is evaporated, turn off heat and let sit until ready to serve.

Shred up roast and place in tortillas and make a yummy taco! Use whatever fixins you love!

***We had leftover with the roast the next night. I reheated the meat in a little chicken broth. Made some mashed potatoes, and broccoli and cheese. It was yummy twice!

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