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–+ servings
Carmen

Salsa Pot Roast (Fridge Clean Out Edition)

5 from 2 votes
Tender, juicy and full of flavor, this Salsa Pot Roast is a delicious, comforting meal. The best part about this dish is that you can do a fridge clean out for the ingredients.
Print Recipe
Prep Time 5 minutes
Cook Time 2 hours
Servings: 2 -4
Course: braise
Cuisine: braise
Ingredients Equipment Method

Ingredients
  

  • 2 lbs beef pot roast 1 onion minced6 cloves of garlic minced 4 cups of spinach1 cup of salsa 1 cup of white wine1 cup of water1 can of tomato paste 1 tablespoon of chili powder 1 tablespoon dried oregano1 tablespoon of garlic powder 1 teaspoon salt 1 teaspoon pepper

Equipment

Method
 

  1. Preheat the oven to 325 degrees.
  2. In a large dutch oven, medium-high heat, add some oil, and sear the beef pot roast until both sides have a nice brown color. 
  3. Remove the pot roast, and set aside. Get rid of some of the oil. Leave 1 or 2 tablespoon of oil in the pan. 
  4. In the same pan, add the minced onion and garlic. Saute until fragrant. Add the wine and deglaze the plan. 
  5. Add the tomato paste, chili powder, garlic powder, salt and pepper, and oregano. Saute and cook everything for 3 minutes. 
  6. Add the salsa, and water, and add back the beef pot roast and juice. 
  7. Let it come to a boil. Once it starts to boil, turn off the heat and put the dutch oven in the oven for 2 hours. Your beef should be fork-tender. 

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