Mexican Pot Roast

Thicken the sauce by adding ¹⁄₄ cup flour and cooking it on the stove until it becomes a gravy. Serve drizzled over the meat or over mashed potatoes.

INGREDIENTS | SERVES 6

3 tablespoons olive oil

1 (3-pound) pot roast

¹⁄₂ cup flour

1 large yellow onion

1 garlic clove

6 medium red tomatoes

4 fresh morita chilies

¹⁄₄ teaspoon dried oregano

1 teaspoon salt

1. Preheat oven to 350°F.
2. Heat the olive oil in a large skillet over medium heat. Dredge the beef in the flour by pounding the flour into the meat until no more flour will stick. Place the beef in the skillet. Cook, turning until the meat is brown on all sides.
3. Peel the onion and garlic clove. Cut the onion into ¹⁄₄"-thick rings and mince the garlic. Cut the tomatoes into 1" pieces. Stem and seed the chilies and cut into ¹⁄₄" pieces.
4. Place the pot roast in a roasting pan. Sprinkle with oregano and salt, and cover with the remaining ingredients.
5. Cook in the oven, covered, for 2 hours.

The Morita Chili Pepper

Morita chilies are a type of jalapeño that has been dried and smoked. They tend to be a bit hotter than regular jalapeños and less smoky than chipotles.