Mexican Pot Roast

Categories: Beef Main Dish

Ingredients

• 1/4 cup all-purpose flour, divided
• 2 tsp. salt
• 1 Tbsp. paprika
• 1 tsp. chili powder
• 1 (4 to 5 lb.) boneless chuck roast
• 3 Tbsp. vegetable oil
• 21 whole clovers
• 3 medium onions
• 1 (14 1/2 oz.) can beef broth, divided
• 1 (3-inch) cinnamon stick
• Garnish: fresh cilantro sprig

Directions

1. Stir together 2 Tbsp. flour and next 3 ingredients in a shallow dish. Dredge roast in mixture.
2. Brown roast in hot oil in a Dutch oven. Insert cloves into onions, and add onions to Dutch oven. Reserve 1/4 cup broth. Add remaining broth and cinnamon stick to Dutch oven; bring to a boil. Cover, reduce heat, and simmer 2 to 2 1/2 hours or until meat is tender.
3. Transfer roast to a serving platter, reserving drippings; keep roast warm. Remove and discard onions. Add water to drippings to make 2 cups, and return to Dutch oven. Whisk together remaining 2 Tbsp. flour and reserved 1/4 cup beef broth until smooth; whisk into beef drippings. Cook over medium heat, whisking constantly, until thickened and bubbly. Serve gravy with roast. Garnish, if desired.

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