Chili Pot Roast Recipe
Ingredients
| 1 lb. beef chuck roast, about 1-3/4 inches thick | ||
| Tomato soup | 1/2 Can (10oz), condensed | |
| 1/2 soup can of beer | ||
| 1 teaspoon beef bouillon granules | ||
| 1 teaspoon dried leaf oregano, crushed | ||
| Chili powder | 1/2 Teaspoon | |
| 1/2 medium onion, sliced, separated in rings | ||
| 1/2 medium green- or red-bell pepper, thinly sliced | ||
| Bay leaf | 1 Small | |
| Red beans | 1/2 Can (10oz), drained, rinsed | |
Directions
1. Trim off any large outside fat edges from roast; slash fat edges at 1-inch intervals. Pierce meat deeply on all sides with a large fork. Cut into 2 serving pieces. Place in a deep 2-quart casserole with lid; roast should lie flat.
2. In a medium bowl, combine soup, beer, bouillon granules, oregano and chili powder; whisk until well blended. Place onion, green pepper and bay leaf on roast. Pour soup mixture over meat, covering completely.
3. Cover and microwave at 100% (high)10 minutes. Microwave at 30% ( medium low ) 30 minutes.
4. Add beans. Turn roast over. Spoon vegetables over roast to cover it completely. Give casserole a half turn. Microwave at 30% ( medium low ) 30 minutes or until meat is tender. Meat is done when it can be easily pierced with a fork.
5. Turn roast over. Spoon vegetables over roast. Let stand, covered, 20 minutes.
2. In a medium bowl, combine soup, beer, bouillon granules, oregano and chili powder; whisk until well blended. Place onion, green pepper and bay leaf on roast. Pour soup mixture over meat, covering completely.
3. Cover and microwave at 100% (high)10 minutes. Microwave at 30% ( medium low ) 30 minutes.
4. Add beans. Turn roast over. Spoon vegetables over roast to cover it completely. Give casserole a half turn. Microwave at 30% ( medium low ) 30 minutes or until meat is tender. Meat is done when it can be easily pierced with a fork.
5. Turn roast over. Spoon vegetables over roast. Let stand, covered, 20 minutes.
Chef
