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Texas Pot Roast Recipe
|Bottom round beef||1 Pound, trimmed of all external fat|
|Onion||1 Large, chopped|
|Garlic||1 Clove (5 gm), minced|
|Ground coriander seeds||1⁄2 Teaspoon|
|Ground cumin seeds||3⁄4 Teaspoon|
|Tomato paste||6 Ounce (No Salt)|
|Water||3⁄4 Cup (12 tbs)|
|Canned chopped green chiles||3 Ounce|
|Ground black pepper||To Taste|
Serving size: Complete recipe
Calories 989 Calories from Fat 287
% Daily Value*
Total Fat 32 g49.2%
Saturated Fat 10.7 g53.6%
Trans Fat 0.8 g
Cholesterol 276.6 mg92.2%
Sodium 1468.4 mg61.2%
Total Carbohydrates 70 g23.4%
Dietary Fiber 14.8 g59.2%
Sugars 36.8 g
Protein 109 g217.2%
Vitamin A 254.3% Vitamin C 200.8%
Calcium 21.2% Iron 103.1%
*Based on a 2000 Calorie diet
Add onion and garlic and cook until onion is soft, about 3 minutes, stirring occasionally.
Stir in coriander, cumin, tomato paste, water, chiles and pepper.
Bring to boil; reduce heat, cover arid simmer until meat is tender, about 2 to 2 1/2 hours.
Slice thinly and freeze in portions suitable for your family, covered with sauce.