|Henderson's Meat Market in Mazatlán|
Chuck Roast From Henderson's Carnicería was the Starting Point for this Delicious Pot Roast
We discovered Henderson’s Carnicería (meat market) in Mazatlán this week. Their beef is aged which improves the flavor and increases the tenderness. We decided to purchase a chuck roast rather than a rump roast for this pot roast hoping for a more juicy, tender finished dish. We couldn't find a chuck roast in the freezer section so we asked if they had it. The butcher pulled a large roast out of the front cooler and cut off the 1.5 kg. piece that we needed. Fresh, not frozen...even better.
Henderson’s address is Camarón Sábalo #1502 Col. Sábalo Country Club in Mazatlán. This is across the street from Pueblo Bonito hotel just north of the Golden Zone. They often close at 3:15 to 3:30, so get there early!
|Jon Shops for Vegetables & Fruit at Mar Rosa RV Park|
· 8 ounces Crimini Mushrooms (or other fresh mushrooms)
· 1 boneless Chuck or Rump Roast (3 to 3 1/2 lb. or 1.5 kg.), fat trimmed
· 4 tsp. Minced Garlic
· 2 Tbsp. Olive Oil
· 2 cups Beef Broth
· 1 cup Dry Red Wine
· 1 can (6 oz.) Tomato Paste
· 1 envelope McCormick Homestyle Gravy Mix
· 1 tsp. dried Basil
· 2 Tbsp. Worcestershire Sauce
· 2 tsp. Tapatio or other bottled Salsa Picante
· ½ tsp. Fresh Ground Pepper
· 1 large Yellow Onion, chopped
· 4 to 6 small Red Potatoes or 3 medium thin-skinned Potatoes
· 2 Carrots
· 2 stalks Celery, if desired
· ½ cup Frozen Corn, if desired
¼ cup Flour plus ½ cup purified water
Trim fat from roast. Mix olive oil and 2 tsp. minced garlic. Baste both sides of roast with garlic-oil mixture. Heat gas barbecue on high temperature. Brown roast for 5 minutes on each side. Browning the roast on the barbecue is part of the secret of the delicious flavor of the finished dish.
Soak vegetables in a Microdyn®-water solution (or other vegetable disinfectant) according to directions on the bottle, scrubbing to remove soil. Cut vegetables and layer in bottom of crockpot: potatoes in ½ inch cubes, carrots peeled and sliced in bite-size pieces, mushrooms sliced, onions chopped, celery chopped in ½ inch pieces.
Place roast atop vegetables, cutting to fit crock-pot as needed.
Combine beef broth, red wine, tomato paste, dry gravy mix, basil, Worcestershire sauce, 2 tsp. minced garlic, salsa, and ground pepper, stirring to mix. Pour over meat and vegetables. Cover; cook on high heat setting for 6 to 7 hours or low heat for 10 to 12 hours.
One hour before serving, season to taste with salt, pepper, and additional Tapatio as desired. Add corn and stir. Replace lid and cook one hour on high.
Skim fat from top of crock-pot juices. Remove roast to serving plate while making gravy.
To make gravy, combine ¼ cup flour with ½ cup cold water in a saucepan. Stir in 1 ½ cup juices from crock-pot. Cook and stir over medium heat until thickened and bubbling for one minute. Serve in bowl to ladle over vegetables and meat.
Serve vegetables in crock-pot or in a separate bowl. Grated cheddar or Chihuahua cheese may be served on the side to sprinkle on meat and vegetables if desired.
This delicious version of Pot Roast has become one of our staples when we are hungry for American comfort food. The recipe makes enough for dinner for the two of us that day plus enough to freeze for one dinner and one smaller portion for a lunch. Jon claims he could never tire of having this meal!
To read more about "Healthy Living and Traveling in Mexico" take a look at the book now available for Kindle and Kindle apps on Amazon.com: