Seasoned Roast Beef Recipe
Ingredients
| Chile Seasoning | ||
| 5-pound bone-in beef chuck roast or 6- to 6 1/2-pound leg of lamb, boned and cut into chunks | ||
| Salt | To Taste | |
| White wine vinegar | 3 Tablespoon | |
| Warm Tomato Salsa | ||
Directions
Prepare Chile Seasoning; set aside.
Season meat to taste with salt and sprinkle with vinegar; cover and refrigerate for 2 to 3 hours.
Drain meat and place in a 5- to 6-quart pan.
Spread seasoning over meat.
Cover and bake in a 350° oven until very tender when pierced (21/2 to 3 hours).
About 20 minutes before serving, prepare Warm Tomato Salsa.
Keep warm.
Season meat to taste with salt and sprinkle with vinegar; cover and refrigerate for 2 to 3 hours.
Drain meat and place in a 5- to 6-quart pan.
Spread seasoning over meat.
Cover and bake in a 350° oven until very tender when pierced (21/2 to 3 hours).
About 20 minutes before serving, prepare Warm Tomato Salsa.
Keep warm.
Chef
