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Spicy Pot Roast with Salsa Rojo

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Spicy Pot Roast with Salsa Rojo

Spicy Pot Roast with Salsa Rojo recipe

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servings: 4

total time: 2.5 hours

recipe by: 


  • Pot Roast:
  • 2 lb beef roast
  • 1 tsp salt
  • 2 TBSP Mexi Spice rub (recipe follows)
  • 1.5 cups water
  • Mexi Spice:
  • zest of 1 orange, dried and pulverized in spice grinder ( about 3/4 TBSP)
  • zest of 1 lemon, dried and pulverized in spice grinder ( about 3/4 tsp)
  • zest of 1 lime, dried and pulverized in spice grinder ( about 1/2 tsp)
  • 1 TBSP brown sugar
  • 1 tsp cayenne pepper
  • 1.5 tsp oregano
  • 4.5 TBSP cumin
  • 1.5 tsp granulated garlic
  • 1.5 tsp chili powder
  • 1.5 tsp paprika
  • 2 tsp Kosher salt
  • Salsa Rojo:
  • 1/2 yellow onion, sliced into 1 inch slices
  • 2 cloves garlic, in shell
  • 1 red bell pepper
  • 2 large vine ripened tomatoes
  • 1/4 tsp Mexi-spice
  • 1 TBSP olive oil
  • 1/2tsp Kosher salt


  1. Mix the Mexi-spice together.

  2. Preheat the oven to 325 degrees. Place a dutch oven on the stove over high heat and a TBSP oil.

  3. Pat the roast dry with paper towels. Season with salt and mexi-spice.

  4. Once the oil in the dutch oven begins to smoke add the beef and sear on all sides.

  5. Add the water and bring to a boil. Cover and place in preheated oven for 2 hours.

  6. Place a cast iron skillet over a high burner with a touch of oil. Add the onion slices and cook till charred on one side then flip and char on the other side. Place cooked onion in a blender cup and set aside.

  7. In the same pan add the garlic cloves and turn a few times cooking about 5 minutes or until softened. Remove the skin and put the cloves into the blender cup with the onions.

  8. Remove the core from the tomatoes and cut an X in the on the bottom. Cut each tomato in half. Char the tomatoes on both sides in the same cast iron pan. Add a little more oil if needed. Remove the skins and add to the blender cup,

  9. Char the skin of the red pepper over the open flame of a gas stove or in the cast iron pan. Remove the skin and seeds and discard. Add the pepper flesh to the blender.

  10. Add the salt and mexi-spice to the blender. Puree until smooth. Then with the motor running slowly drizzle in the olive oil.

  11. Taste and season if needed.

  12. Shred the beef and serve with the sauce. Serve with tortillas or refried beans or rice.

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