​Les Kincaid's




​​Enjoy This Recipe Courtesy of Chef Les Kincaid 

Mexican Pot Roast

2 1/2 to 3 pounds beef chuck 
Beer Marinade, (recipe follows) 
3 tablespoons pork lard or vegetable oil 
2 medium onions cut into thick slices 
4 garlic cloves, finely mashed 
3 medium tomatoes, peeled, seeded, and chopped 
1 teaspoon kosher salt 
1 teaspoon freshly ground black pepper 
2 whole bay leaves 
3 cups dark beer 
3 cups water 
4 large carrots, peeled and cut into 1-inch chunks 
4 medium potatoes, peeled and cut into 1-inch chunks

Trim the beef chuck and place in a container just large enough to hold it. Pour the Beer Marinade over and refrigerate several hours or overnight. 
Preheat the oven to 350 degrees F. 
Lift the meat from the marinade and pat dry. Reserve the marinade.
Over a medium high heat, in a heavy Dutch oven, heat the lard. Brown the steak on both sides. Add the onions and cook for 3 minutes. Add the garlic, cook for 2 minutes and then add tomatoes, salt, pepper, bay leaves, beer, water, and the reserved marinade. 
Cover and bake about 45 minutes. Add the carrots and potatoes. Cover and cook an additional 45 minutes or until the meat is very tender.

Yield:  6 servings

Beer Marinade
1/2 cup olive oil 
1 cup dark beer 
1/4 cup lemon juice 
4 cloves garlic, smashed 
1 1/2 teaspoons sea salt 
1 teaspoon freshly ground black pepper 
2 whole bay leaves 
1 teaspoon dry mustard 
1 teaspoon basil 
1 teaspoon oregano 
1 teaspoon thyme

To prepare the marinade, whisk together the oil, beer, and lemon juice. Add the garlic, salt, pepper, bay leaves, mustard, basil, oregano, and thyme. Mix well.