There’s nothing more comforting than a slow-cooked chuck roast, tender and bursting with flavor. This pot roast with enchilada sauce takes it up a notch with a rich braising liquid, perfect over rice or mashed potatoes.
See a quick video on how to make this easy pot roast…
WHY YOU’LL LOVE MY POT ROAST WITH ENCHILADA SAUCE
This is an easy weeknight comfort dinner to make again and again. I love cooking it during the winter to keep us toasty and satisfied.
Ready to feed a family, this tender chuck roast braised in rich enchilada sauce is perfect over rice or mashed potatoes for a comforting, flavorful meal.
INGREDIENTS
- 2 ½ pounds chuck roast
- 1 tablespoon barbecue rub
- 1 teaspoon dried oregano
- 1 teaspoon olive oil
- 1 large onion, diced
- 3 large carrots, diced
- 4 garlic cloves, minced
- 1 tablespoon Worcestershire sauce
- 1 cup red enchilada sauce
- 1 ½ cups beef broth, or chicken broth
- 2 tablespoons barbecue sauce
- 2 teaspoons fresh chopped parsley
Also try this Guinness Pot Roast.
HOW TO MAKE POT ROAST WITH ENCHILADA SAUCE
Here’s the step-by-step recipe…
De-licious!
For another comfort dish with chuck roast, try my Hearty Dutch Oven Beef Stew.
WHAT TO SERVE WITH POT ROAST
- Appetizer: Caprese Wreath
- Side: BBQ Chicken Potato Skins / Rice / Smoked Mashed Potatoes
- Dessert: Chocolate Banana Bread
Can’t wait to hear what you think!
I’d love to know how your version turned out! Drop a rating and leave a comment below to help the Sip Bite Go community. And if you snapped any photos, tag me on Instagram—I love sharing reader pics in my Stories!
Feel inspired to cook with my free Foodie Friday newsletter.
Pot Roast with Enchilada Sauce
There’s nothing more comforting than a slow-cooked chuck roast, tender and bursting with flavor. This pot roast with enchilada sauce takes it up a notch with a rich braising liquid, perfect over rice or mashed potatoes.
Print
Pin
Rate
Servings: 4 servings
Calories: 614kcal
Video
Ingredients
- 2 ½ pounds chuck roast
- 1 tablespoon barbecue rub
- 1 teaspoon dried oregano
- 1 teaspoon olive oil
- 1 large onion diced
- 3 large carrots diced
- 4 garlic cloves minced
- 1 tablespoon Worcestershire sauce
- 1 cup red enchilada sauce
- 1 ½ cups beef broth or chicken broth
- 2 tablespoons barbecue sauce
- 2 teaspoons fresh chopped parsley
Instructions
- Prepare the chuck roast. Pat the chuck roast dry. Rub it all over with 1 tablespoon barbecue rub and 1 teaspoon oregano. Let it come to room temperature for about 20 minutes while you prep your vegetables and other ingredients.
- Sear the roast. Preheat a Dutch oven on the stove over medium to medium-high heat. Add 1 teaspoon olive oil. Sear the chuck roast on all sides until browned, about 5–10 minutes. Remove from heat and set aside.
- Prep pot roast for oven. Preheat your oven to 325°F. Layer ingredients in the Dutch oven: Add the diced onion to the bottom of the Dutch oven. Place the seared chuck roast on top of the onions. Arrange the diced carrots around the roast.
- Prepare the braising liquid. In a bowl, mix together minced garlic, Worcestershire sauce, enchilada sauce, and broth. Pour around the beef. Drizzle 2 tablespoons of barbecue sauce over the top of the roast.
- Cook the roast. Cover the Dutch oven and place it in the oven. Cook for 3 ½ to 4 ½ hours, until the roast is tender enough to shred easily. Optional: use a wireless thermometer to check for 205°F for perfect shredding.
- Finish and serve. Before serving, sprinkle 2 teaspoons of fresh chopped parsley over the roast for a bright, fresh finish. Serve over rice or mashed potatoes.
Nutrition
Calories: 614kcal | Carbohydrates: 20g | Protein: 58g | Fat: 34g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 2g | Cholesterol: 196mg | Sodium: 1270mg | Potassium: 1297mg | Fiber: 4g | Sugar: 12g | Vitamin A: 9521IU | Vitamin C: 9mg | Calcium: 111mg | Iron: 8mg
Tried this Recipe? Tag me Today!Mention @SipBiteGo or tag #sipbitego!
Leave a Reply