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Amazing Mexican Pot Roast Bowl

Bowls are wonderful vehicles for having lots of flavors, colors and textures in your meals. My Amazing Mexican Pot Roast Bowl is a perfect example.
Course dinner
Cuisine beef, Gluten free, Mexican Food, Mexican recipes, One Pot Meal
Keyword Beef, gluten free, Mexican food,, Mexican recipes, one pot meal, Pot Roast, pressure cooker, slow cooking
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 8 people
Calories 840kcal
Author Feed Your Soul Too

Equipment

  • Pressure Cooker

Ingredients

  • 5 Lbs Pot Roast
  • 1/4 Cup Soy Sauce
  • 1/4 Cup Vinegar
  • 1 Tbsp Black peppercorns
  • 2 Tsp Garlic
  • 1 Tbsp Kosher Salt
  • 2 Tsp Ancho Chili
  • 1/2 Stick Cinnamon
  • 2 Tsp Achiote
  • 1/2 Tsp Allspice
  • 3 Whole Cloves
  • 10 Whole Garlic Sauteed
  • 1 Tbsp Olive oil divided
  • 2 Whole Oranges halved
  • 1 Whole Onion sliced
  • 1 Whole Green & Red pepper rough chopped
  • 2 Cups Rice
  • 2 Tsp Turmeric

Instructions

  • Begin by adding 1 tsp of oil to a skillet. Add the garlic and saute until just browning - 2 - 3 minutes. Add the rest of the oil and warm.
  • Add the achiote, black pepper, cinnamon and cloves to toast - 1 - 2 minutes. Grind in a spice grinder. Add the liquid and the toasted spices with the remaining spices to the meat.
  • Marinate for 2 hours or up to overnight.
  • Remove the pot roast from the marinate and place in a smoker at 225 degrees for one hour.
  • Remove from smoker and let cool slightly. Add the pot roast and the onions and peppers, spices and garlic to the pressure cooker. Fill with enough water to submerge but not cover the pot roast. Cook for 1 hour.
  • Remove from the pressure cooker and add to the Dutch oven. Add all the veggies, spices and the liquid. Add the oranges and add enough liquid to come up to 1" below the top of the meat.
  • Cover and simmer for a couple of hours.
  • When done, pull the put roast using forks. About 30 minutes prior to the meat being done, add the rice and the turmeric to the rice cooker. Set aside for serving.
  • Serve the dish with cole slaw, tomatillo salsa and the avocado crema on top of the rice. Enjoy!

Notes

Nutrition is an estimate per serving, calculated from the ingredients.

Nutrition

Calories: 840kcal | Carbohydrates: 44g | Protein: 58g | Fat: 46g