Mexican-Style Pot Roast With Raisins And Almonds

Name: Mexican-Style Pot Roast With Raisins And Almonds
Total time: 2 min
Ingredients: 1 4- to 5-pound rump roast, tied; Salt and freshly ground pepper to taste; 3 tablespoons peanut oil; 4 cloves garlic, sliced; 2 cups Mexican beer; 2 cups beef broth; 2 ancho chilies, stems and seeds removed, chopped; 2 cinnamon sticks; 1 tablespoon dried oregano, preferably Mexican; 2 bay leaves; 1 cup golden raisins; 1/2 cup sliced almonds; 1 tablespoon (or more to taste) chipotle chilies in adobo sauce, pureed; Chopped cilantro for garnish; Sliced, toasted almonds for garnish

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Total: 2 hours, 40 minutes

Servings: 11

Author : Molly O'Neill

almond beef roast raisins

Mexican-Style Pot Roast With Raisins And Almonds

Instructions

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Step 1

Preheat the oven to 300 degrees and season the meat with salt and pepper. In a large, heavy pot or Dutch oven with a tight lid, heat the oil over high heat and brown the meat on all sides.

Step 2

Add the garlic, beer, broth, chilies, cinnamon sticks, oregano and bay leaves to the pot and bring to a boil. Cover the pot and transfer to the oven. Cook for 1 hour. Add the raisins and almonds and cook for another hour, or until the meat is very tender.

Step 3

Transfer the meat to a serving platter. Remove and discard the cinnamon sticks and bay leaves. Transfer the sauce to a blender and puree until smooth. (You may need to do this in two batches.)

Step 4

Return the sauce to the pot, season with chipotle and salt to taste and reheat if necessary. Pour sauce over meat and garnish with cilantro and toasted almonds. Serve immediately.

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