Are you ready to embark on a culinary journey to the vibrant streets of Puerto Rico? Discover the mouthwatering flavors of Puerto Rican Pot Roast, or Carne Mechada al Estilo Puertorriqueno, a dish that promises to tantalize your taste buds and warm your heart. With its tender, juicy beef infused with rich spices and savory ingredients, this recipe is more than just a meal—it's a celebration of culture and tradition. Join us as we unveil the secrets to crafting this delectable dish that will have your family and friends begging for seconds!
Prep Time: 20 mins
Cook Time: 3 hrs
Total Time: 3 hrs 20 mins
Cuisine: Puerto Rican
Serves: 6 servings
Ingredients
- 3 lbs beef chuck roast
- 1 onion, chopped
- 1 bell pepper, chopped
- 4 cloves garlic, minced
- 1 can (8 oz) tomato sauce
- 1/4 cup olives, sliced
- 2 tsp oregano
- 2 cups beef broth
Instructions
- Prepare the beef chuck roast by patting it dry with paper towels and generously seasoning with salt and pepper on all sides.
- Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add a small amount of oil and sear the beef roast on all sides until a deep golden-brown crust forms, approximately 4-5 minutes per side.
- Remove the roast from the pot and set aside. In the same pot, sauté the chopped onions, bell peppers, and minced garlic until they become soft and fragrant, about 3-4 minutes.
- Return the beef roast to the pot and add tomato sauce, sliced olives, dried oregano, and beef broth. The liquid should come about halfway up the sides of the meat.
- Cover the pot with a tight-fitting lid and reduce heat to low. Simmer the roast slowly, allowing it to braise for approximately 3 hours, or until the meat is extremely tender and can be easily shredded with a fork.
- Periodically check the liquid levels during cooking, adding more beef broth if needed to prevent the meat from drying out.
- Once the meat is fully cooked, remove it from the pot and let it rest for 10-15 minutes before shredding with two forks.
- Return the shredded meat to the cooking liquid and mix well to absorb the flavors. Adjust seasoning with salt and pepper to taste.
- Serve hot with rice, beans, or traditional Puerto Rican sides like tostones or mofongo.
Tips
- Choose the Right Cut: For the best results, opt for a well-marbled beef chuck roast. The fat will render during cooking, keeping the meat moist and flavorful.
- Sear for Flavor: Don’t skip the searing step! This creates a delicious crust that locks in juices and adds depth to the overall flavor of the dish.
- Low and Slow: Patience is key! Allow the roast to simmer on low heat for the full 3 hours. This slow cooking process is what makes the meat tender and easy to shred.
- Check Liquid Levels: Keep an eye on the pot during cooking. If the liquid gets too low, add more beef broth to ensure the meat stays moist and flavorful.
- Rest Before Shredding: Let the roast rest for 10-15 minutes after cooking. This allows the juices to redistribute, resulting in a juicier final product.
- Serve with Tradition: Pair your Carne Mechada with classic Puerto Rican sides like rice, beans, tostones, or mofongo for a complete and satisfying meal.
- Flavor Boost: Feel free to customize your seasoning! Add a bay leaf or a splash of vinegar for an extra kick that enhances the dish's complexity.
Nutrition Facts
Calories: 399kcal
Carbohydrates: g
Protein: 35g
Fat: g
Saturated Fat: 10g
Cholesterol: 100mg
