Mole Poblano Pot Roast with Winter Vegetables

Tender pot roast slow-cooked in a rich and complex mole poblano sauce with hearty winter vegetables.

Prep Time

30 minutes

Total Time

6.5-8.5 hours (low) or 3.5-4.5 hours (high)

Calories

725 kcal

Difficulty

Medium

Equipment

2 items

Cost

£4.08/serving

Season:

Meal Type:

Cuisine:

Cooking Style:

Mood:

Ingredients

Servings

3lbsBeef Chuck Roast(trimmed of excess fat)

£12.00

1jar (8-10 oz)Mole Poblano Paste(or homemade (see notes))

£6.50

2cupsBeef Broth(low sodium)

£1.00

1can (14.5 oz)Fire Roasted Diced Tomatoes(undrained)

£0.80

1largeOnion(chopped)

£0.50

4clovesGarlic(minced)

£0.20

1lbCarrots(peeled and chopped into 1-inch pieces)

£0.40

1.5lbsPotatoes(Yukon Gold or red potatoes, chopped into 1-inch pieces)

£0.75

1lbParsnips(peeled and chopped into 1-inch pieces)

£1.20

2tbspOlive Oil

£0.15

1tspSalt(or to taste)

0.5tspBlack Pepper(or to taste)

1ozMexican Chocolate (optional)(chopped, adds depth of flavor)

£1.00

Total Cost

£24.50

£4.08 per serving

Instructions

1.
Season the chuck roast generously with salt and pepper.
2.
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side. Remove the roast from the skillet and set aside.
3.
In the same skillet, add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
4.
Stir in the mole poblano paste, fire-roasted diced tomatoes, and beef broth. Bring to a simmer, stirring until the mole paste is fully dissolved.
5.
Place the carrots, potatoes, and parsnips in the bottom of the slow cooker.
6.
Place the seared chuck roast on top of the vegetables in the slow cooker.
7.
Pour the mole sauce mixture over the roast and vegetables, ensuring the roast is mostly submerged. Add the chopped Mexican chocolate, if using.
8.
Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, or until the roast is fork-tender.
9.
Once the roast is cooked, shred it with two forks directly in the slow cooker.
10.
Serve the shredded pot roast and vegetables with the mole sauce. Garnish with cilantro and sesame seeds if desired.

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My Notes

Nutrition Information

Nutrition per serving (500g)

725 kcal / 3033 kJ

Carbs

48g

18% of RDA

Fat

35g

50% of RDA

Protein

55g

110% of RDA

Detailed Breakdown

Fibre

9 g

30% of RDA

Sugar

17 g

19% of RDA

Sodium

850 mg

37% of RDA

Saturated Fat

12 g

60% of RDA

Chef's Tips

For a richer flavor, use homemade mole poblano sauce. There are many recipes available online.

If the mole sauce is too thick, add more beef broth to reach your desired consistency.

Adjust the cooking time based on your slow cooker. The roast is done when it easily pulls apart with a fork.

You can thicken the sauce by removing the roast and vegetables from the slow cooker. Then, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the sauce in the slow cooker. Cook on high for 15-20 minutes, or until thickened.

Serve with warm tortillas, rice, or beans for a complete meal.