Mexican Pot Roast Recipe
Ingredients
| Pot roast - 4 to 5 lb., sprinkled with salt and pepper (shoulder roast is good) | ||
| Cooking oil | 1 Tablespoon | |
| Garlic - 1 clove, chopped or put through press | ||
| Onion | 1 Medium, chopped | |
| Whole peeled tomatoes | 1 Can (10oz) | |
| Green chilies | 2 Can (10oz) | |
| Taco seasoning mix | 3 Tablespoon | |
| Dry beef or chicken bouillon - 1 tbsp. | ||
| Sugar | 1 Teaspoon | |
Directions
MAKING
1. Sprinkle roast with salt and pepper.
2. In a Dutch oven type pot, brown the pot roast in hot oil.
3. Remove meat temporarily to a platter.
4. Add onion and garlic to the dripping and fry till limp.
5. Combine tomatoes, green chili, taco mix, bouillon, and sugar.
6. Stir into the onion mixture.
7. Bring to a boil.
8. Return the roast to the pot.
9. Cover and simmer over low heat for 3 1/2 to 4 hours or until pot roast is tender.
SERVING
10. Carve into slices.
11. Serve with noodles or rice.
1. Sprinkle roast with salt and pepper.
2. In a Dutch oven type pot, brown the pot roast in hot oil.
3. Remove meat temporarily to a platter.
4. Add onion and garlic to the dripping and fry till limp.
5. Combine tomatoes, green chili, taco mix, bouillon, and sugar.
6. Stir into the onion mixture.
7. Bring to a boil.
8. Return the roast to the pot.
9. Cover and simmer over low heat for 3 1/2 to 4 hours or until pot roast is tender.
SERVING
10. Carve into slices.
11. Serve with noodles or rice.
Chef
