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Mexican Pot Roast

Photo: William Dickey; Styling: Mary Lyn Hill
Yield Makes 6 servings


  • 1/4 cup all-purpose flour, divided
  • 2 teaspoons salt
  • 1 tablespoon paprika
  • 1 teaspoon chili powder
  • 1 (4- to 5-pound) boneless chuck roast
  • 3 tablespoons vegetable oil
  • 21 whole cloves
  • 3 medium onions
  • 1 (14 1/2-ounce) can beef broth, divided
  • 1 (3-inch) cinnamon stick
  • Garnish: fresh cilantro sprig

How to Make It

  1. Stir together 2 tablespoons flour and next 3 ingredients in a shallow dish. Dredge roast in mixture.

  2. Brown roast in hot oil in a Dutch oven. Insert cloves into onions, and add onions to Dutch oven. Reserve 1/4 cup broth. Add remaining broth and cinnamon stick to Dutch oven; bring to a boil. Cover, reduce heat, and simmer 2 to 2 1/2 hours or until meat is tender.

  3. Transfer roast to a serving platter, reserving drippings; keep roast warm. Remove and discard onions. Add water to drippings to make 2 cups, and return to Dutch oven. Whisk together remaining 2 tablespoons flour and reserved 1/4 cup beef broth until smooth; whisk into drippings. Cook over medium heat, whisking constantly, until thickened and bubbly. Serve gravy with roast. Garnish, if desired.