At Tito and Mabel, food is much more than just a meal—it’s a connection to our roots, a celebration of where we come from, and a way to share the flavors that have shaped our lives. This is especially true for one of our favorite dishes, Pot Roast (“Carne al Jugo” or “Carne a la Olla”), a traditional Chilean dish that we both grew up with and have lovingly recreated for our table today.
Tito grew up in Temuco, in Southern Chile, and Mabel in Viña del Mar along the coast. Though our experiences may have been shaped by different landscapes, the amazing flavors of Carne al Jugo are something we both treasured throughout our childhoods. This slow-cooked roast, with its rich, comforting flavors, is a true reflection of our shared Chilean heritage—a dish that brings back memories of family, warmth, and togetherness.
And today, from our home in Salt Lake City, we’re proud to share this cherished recipe with our friends all over the world, bringing a taste of Chile to kitchens everywhere.
Our Chilean Roots: The Story Behind Tito and Mabel
The journey of Tito and Mabel began with our love for food and culture, deeply influenced by our childhoods in Chile. In Tito’s hometown of Temuco, food was all about hearty, slow-cooked meals that filled the house with warmth. Meanwhile, in Viña del Mar, Mabel experienced the coastal flavors, where fresh ingredients and bold seasonings came together in every dish.
But no matter where we were, Carne al Jugo was always a symbol of family and home—a dish that united us through its rich, savory flavors. Today, we are excited to continue this tradition, sharing it from Salt Lake City to the world, with all the love and flavors of Chile.
Why Slow Cooking? A Tradition Passed Down
In both of our homes, slow cooking was the secret to making dishes like Carne al Jugo truly special. Whether it was simmering in a pot in the southern countryside of Temuco or in the coastal kitchens of Viña del Mar, the key was patience. Slow cooking allows the flavors of the beef, vegetables, and spices to meld together, creating a dish that’s tender, flavorful, and perfect for gathering family around the table.
With this recipe, we’re honoring that tradition by using a slow cooker, which makes it easy for anyone to recreate the same rich, melt-in-your-mouth beef that we enjoyed growing up, without having to stand over the stove all day.
Choosing the Best Cuts of Meat: US Substitutes
For Carne al Jugo, you want a cut of beef that will become tender and flavorful after long, slow cooking. In Chile, this dish is often made with tougher cuts that soften beautifully after hours of simmering. Here are the best US cuts to use:
- Chuck Roast (the classic choice): This is one of the best cuts for slow cooking because it has a good amount of marbling, which breaks down during cooking, leaving the meat tender and flavorful.
- Brisket: Brisket is another great option, known for its rich flavor when slow-cooked. Just make sure to cook it low and slow to get that perfect tenderness.
- Short Ribs: For a slightly different texture, short ribs are a great choice. The bone adds extra flavor, and the meat becomes incredibly tender after a long cook.
- Bottom Round: If you prefer a leaner cut, bottom round can also work, though it won’t be as tender or juicy as chuck roast or brisket. Make sure to cook it with plenty of liquid to prevent it from drying out.
Feel free to choose whichever cut you have on hand or prefer, as long as it’s suitable for slow cooking!
The Magic of Merquén: A Flavor from the South
One of the key ingredients that sets our version of Carne al Jugo apart is Merquén. This smoked Chilean pepper, originating from the Mapuche people of Southern Chile—near where Tito grew up in Temuco—adds a unique smoky, slightly spicy kick that enhances the rich flavors of the sofrito and beef.
Many traditional Carne al Jugo recipes might not include Merquén, but at Tito and Mabel, it’s what makes our version special. It gives the dish a depth of flavor that’s distinct to our heritage and story. If you can’t find Merquén, smoked paprika is a great substitute, but for an authentic Tito and Mabel experience, we recommend seeking it out!.
How to Serve Pot Roast (“Carne al Jugo” or “Carne a la Olla”), Tito and Mabel Style
In Chile, Carne al Jugo is traditionally served with white rice, boiled potatoes, or mashed potatoes, making it a hearty and comforting dish. At Tito and Mabel, we like to pair it with these simple sides to let the rich sofrito sauce shine.
For an added touch, we suggest serving it with a side of crusty bread (Pan Marraqueta), which is perfect for soaking up the delicious sauce. If you don’t have access to Marraqueta, a baguette makes a great substitute!
To complement the meat, a fresh pebre or Chancho en Piedra—a traditional Chilean salsa made with tomatoes, onions, cilantro, and a touch of spice—is a wonderful addition. For even more flavor, you can serve this with Ensalada a la Chilena, a Chilean tomato salad made with thinly sliced tomatoes, onions, and cilantro, tossed in olive oil and a bit of vinegar. This light, tangy salad is the perfect counterbalance to the rich flavors of the roast.
Bringing Chilean Flavors to Your Home
At Tito and Mabel, we believe that food has the power to bring people together, no matter where in the world they are. Pot Roast (“Carne al Jugo” or “Carne a la Olla”) is more than just a meal for us—it’s a piece of our Chilean heritage that we’re excited to share with you.
From our home in Salt Lake City, this cherished recipe is our way of bringing the rich flavors of Chile to tables all around the world. We hope it becomes a favorite in your home, just as it has been in ours for generations. So gather your loved ones, enjoy the slow-cooked goodness of this traditional pot roast, and savor the taste of Chile, no matter where you are.
“Want to try this delicious dish? Click the link below to see the full recipe and watch the video tutorial!”
