Texas Pot Roast
📜 Collection: Dwayne Collection | ✍️ Attribution: Unattributed | 📂 Category: Entrees A savory, slow-braised Texas-style rump roast cooked to fork-tender perfection with green chilies, chili sauce, and beef bouillon. This comforting classic is baked low and slow for a rich, deeply flavorful gravy.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 4 hours | None | 6 servings |
🔪 Key Equipment
- Dutch oven
- Measuring cups
- Tongs
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 (4 to 6 lb) | Rump Roast | trimmed |
| 2 cloves | Garlic | peeled |
| 1-2 tbsp | Vegetable Oil | small amount for frying |
| To taste | Salt | for seasoning |
| To taste | Black Pepper | for seasoning |
| As needed | All-Purpose Flour | for dusting |
| 2 1/2 cups | Beef Bouillon | canned (approx. 2 cans) |
| 1 medium | Onion | chopped |
| 1 small can | Green Chilies | chopped |
| 1 cup | Chili Sauce | bottled |
Instructions
Step 1: Prep and Sear
- Preheat oven to 325°F.
- In a Dutch oven or heavy oven-safe pot, heat a small amount of vegetable oil over medium-high heat. Fry 2 cloves garlic until fragrant and golden, then discard the garlic.
- Season the rump roast with salt and black pepper, then dust lightly with all-purpose flour. Sear the roast well on all sides in the hot oil until a deep brown crust forms.
Step 2: Assemble and Bake
- Add 2 1/2 cups canned beef bouillon and 1 chopped medium onion to the pot around the roast.
- On top of the roast, spread 1 small can chopped green chili and 1 cup bottled chili sauce.
- Cover tightly with a lid or foil and bake in the preheated 325°F oven for at least 4 hours, turning the roast over after 2 1/2 hours of cooking. The roast is done when it is fork-tender and pulls apart easily with a fork.
- Note: If the roast is over 6 lbs, use more chili.
💡 Make-Ahead & Storage: This pot roast tastes even better the next day. Store in the refrigerator in its juices for up to 3 days, and gently reheat on the stovetop or in a 325°F oven until warmed through.
Original Recipe Scan
