Beef-Pot Roast Tex-Mex Style

This isn’t your grandma’s Sunday roast. A zesty overnight marinade of Worcestershire, lime juice, mustard, and garlic gives this rump roast a tangy kick before it even hits the oven.

The real magic happens during the braise. Spicy tomato juice, chili sauce, jalapeno, cilantro, and cumin build layers of Southwestern heat that soak deep into the beef as it cooks low and slow. The meat turns so tender it practically falls apart under the knife.

Baste with the pan juices every so often to keep things moist. If the liquid starts running low, splash in a bit of boiling water. You want enough sauce to spoon over those thin slices when you plate up.

Kitchen Tips

• Marinate the full overnight if you can. That acid from the lime juice breaks down tough fibers in the rump roast and carries flavor all the way through.
• Slice against the grain for the most tender bites. Rump roast gets chewy fast if you cut with the grain.
• Save those pan drippings. Strained and reduced, they make a killer taco or burrito sauce.

Variations

• Swap the jalapeno for a chipotle in adobo for smoky depth instead of fresh heat.
• Add chunks of potato, carrot, and onion in the last hour of cooking for a complete one-pot Tex-Mex dinner.
• Shred the leftover meat for tacos, burritos, or loaded nachos the next day.