Carne Mechada (Pot Roast)

beef flank

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken is leaner while pork is more affordable.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories and can be homemade.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

vinegar

🥗Healthier: lemon juice

💰Cheaper: apple cider vinegar

Lemon juice adds acidity with fewer calories.

Open the beef pot roast kit and wash the meat.

Season the meat by making small holes and adding salt, adobo, garlic powder, onion powder, black pepper, and oregano.

Preheat the oven to 350°F.

Heat a bit of oil in an oven-safe pot and sear the meat until browned.

Add chopped onion to the pot and sauté with the meat.

If using, add sofrito or chopped bell peppers and cilantro to the pot and sauté until fragrant.

Pour in 2 cups of water and add a beef bouillon cube.

Cover the pot with a metal lid or aluminum foil if the lid is plastic, and place it in the oven.

Once in the oven, reduce the temperature to 300°F and cook for approximately 2 hours, checking the water level occasionally.

After 2 hours, add the vegetables (carrots, celery, and red potatoes) to the pot and cook for an additional hour.

Check the tenderness of the meat and vegetables; the meat should be falling off the bone.

To thicken the sauce, mix cornstarch with a little water and add it to the pot, cooking for an additional 5 minutes on the stove if desired.

Serve the carne mechada with white or yellow rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary