I’ve been eating the most wonderful leftovers this week, but before I can talk leftovers, I have to first post the original dish. This is not a “whatever you can find” sort of dish–it takes a bit of planning to get it just right–but it’s so good I often wonder why I don’t make it more often.
Similar to a pot roast, my mother has always called this a Mexican Roast.
- Five to eight pound beef roast
- Twelve small Irish potatoes cut in quarters
- One small package baby carrots
- Two to three medium onions cut in large chunks
- One can stewed tomatoes
- One can tomato sauce
- One cup red wine (such as shiraz)
- Three dry red chile pods with the stems removed
- One can beef broth
- Salt and pepper to taste
1. Preheat oven to 300 degrees.
2. Put a chile pod in the center of the roaster or a very large casserole. Place the roast on top of it. Drop the carrots and potatoes around it, sticking chile pods down in the veggies on either side.
3. Pour the stewed tomatoes over the veggies, breaking up the tomatoes with your fingers. Add the tomato sauce, pouring a little bit over the roast, then add the wine the same way. Mix carefully. Salt and pepper if desired.
4. Roast at 300 for two hours. Carefully stir veggies and liquid occasionally. Add onions, reduce heat to 275 and roast for two more hours. Don’t forget to stir every now and then.
5. When veggies are done to your liking, remove the roast from the oven. Place it on a plate or cutting block and put the veggies in a serving bowl. Reserve the three chile pods.
6. Pour all liquid into a skillet and add beef broth and chile pods. Heat to boiling and add just enough corn starch mixed with water to thicken slightly. Remove the chile pods and set aside.
When the gravy is done, the roast will be ready to eat. Serve with some homemade biscuits or toast and enjoy! I put the chile pods back in the gravy before I store the leftovers in the fridge–it just gets more flavorful as it ages.