Mexican Pot Roast Recipe
Ingredients
| 3/4 to 1 pound chuck roast or lean stew beef | ||
| Vegetable oil | ||
| Water | 1 1/2 Cup (16 tbs) | |
| Salt | 1 1/2 Teaspoon | |
| Sugar | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Chili powder | 1 Teaspoon | |
| Ground cumin | 1/8 Teaspoon | |
| 1/8 teaspoon dried ground chili peppers | ||
| Tomatoes | 1 28 Ounce | |
| Onion | 1 Large, chopped | |
| Green pepper | 1/2 , chopped | |
| 1 or 2 carrots, sliced | ||
Directions
Brown meat in a little oil.
Add water, seasonings and vegetables.
Cover and simmer for 1 1/2 to 2 hours.
Remove cover; cut meat into bite-size pieces and simmer for an additional 30 minutes until thickened.
Add water, seasonings and vegetables.
Cover and simmer for 1 1/2 to 2 hours.
Remove cover; cut meat into bite-size pieces and simmer for an additional 30 minutes until thickened.
Chef
