Chilean-Style Pot Roast: Carne Mechada Chilena Recipe

Cooking Directions

• STEP 1.Season the beef roast with salt and pepper.
• STEP 2.Heat oil in a large pot or Dutch oven over medium-high heat.
• STEP 3.Sear the beef roast on all sides until browned.
• STEP 4.Remove the beef from the pot and set aside.
• STEP 5.In the same pot, add onions, garlic, and spices.
• STEP 6.Cook until the onions are softened and fragrant.
• STEP 7.Return the beef to the pot and add beef broth and red wine.
• STEP 8.Bring the liquid to a boil, then reduce the heat to low.
• STEP 9.Cover the pot and simmer for 3-4 hours, or until the beef is tender.
• STEP 10.Remove the beef from the pot and shred it using two forks.
• STEP 11.Skim off any excess fat from the cooking liquid.
• STEP 12.Return the shredded beef to the pot and simmer for an additional 30 minutes.
• STEP 13.Serve the Carne Mechada Chilena with the cooking liquid, rice, or mashed potatoes.

Cooking Tips

• Choose a well-marbled beef roast for the best flavor and tenderness.
• For added flavor, you can marinate the beef roast overnight in a mixture of red wine, garlic, and spices.
• If you prefer a thicker sauce, you can mix cornstarch with water and add it to the cooking liquid.
• Leftover Carne Mechada Chilena can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the leftovers in a pot over low heat, adding a splash of beef broth to prevent it from drying out.

Storage and Serving

• Leftover Carne Mechada Chilena can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the leftovers in a pot over low heat, adding a splash of beef broth to prevent it from drying out.
• Serve the Carne Mechada Chilena with a side of rice or mashed potatoes for a complete meal.